Ramazan Pidesi - Turkish Ramadan Pide

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Ramazan pidesi, or Turkish Ramadan pide bread, is a classic Turkish bread made with yeast that’s typically served for iftar-the first meal after sunset during ramadan, but can be enjoyed year-round. Fresh out of the oven, this bread has a shiny, golden crust with a soft but chewy crumb.
Usually the center of a pide is topped with meat, cheese, or vegetables, very similar to Georgian khachapuri. However, during the Ramadan month, pide is made in this special style and often eaten to break the fast. The dough is coated in a yoghurt-egg mixture, beautifully quilted with your fingertips, and sprinkled with sesame seeds and nigella seeds. The bread tastes the best when it’s fresh and warm. The leftover pide bread can be stored in your bread container at room temperature for 2-3 days. To reheat the bread, simply sprinkle it with a little water and heat it in the 180C/350F oven for a few minutes until warmed through.

 

Dough	Glaze and Topping
300 ml Lukewarm water 1 tbsp Sugar 370 g White bread flour 5 g Instant dry yeast ½ tsp Sea salt	1 Small egg 1 tbsp Plain yoghurt ½ tbsp White sesame seeds 1 tsp Nigella seeds

1. Pour the water and sugar into a large bowl. Add in flour, instant dry yeast and salt. Using a spatula or wooden spoon, mix all the ingredients together to obtain a fairly wet, sticky dough.
2. Cover the bowl with a kitchen towel and move to a warm area to rise for 40-60 minutes until the dough has doubled in size. I usually put it in the oven with light on.
3. Wet your hands with some tap water. Starting from the side farthest from you, pull and stretch the dough from one side up and over towards you in the bowl, pressing the dough down. Repeat this stretching and folding with the other 3 sides. You will notice that dough is easier to handle now.
4. Dust your work surface with flour and transfer the dough on it. Divide the dough into two equal portions and shape each into a ball. Cover loosely with plastic wrap and let them rest for 5 minutes. Prepare two baking trays lined with parchment paper and a dusting of flour. Set aside.
5. Remove the plastic wrap, and use your hands (NOT rolling pin) to spread each dough into a 20cm round. Cover the dough and rest for another 20 minutes.
6. Prepare the egg wash by combining the egg and yoghurt and whisking well. Preheat your oven to 210C/420F.
7. Brush each dough round with the egg-yoghurt wash. Using your finger tips, make indentations on the dough about 1 inch from the edge to make a circle. Then dip your finger tips in the wash and make vertical and horizontal (or diagonal both ways) lines inside the circle, just like a grid. It doesn't have to be perfect!
8. Sprinkle the dough with some nigella seeds and white sesame seeds. Bake for 18-20 minutes until deep golden and shiny.

© 2026 | http://angiesrecipes.blogspot.com