Description
This traditional Turkish Ramadan Pide, known as Ramazan Pidesi, is a soft, airy flatbread with a distinctive diamond pattern on top and a golden crust sprinkled with sesame and nigella seeds. Perfect for breaking fast during Ramadan or enjoying any time of the year, this homemade bread combines a simple yeast dough with an egg wash that gives it a glossy finish and rich flavor.
Ingredients
Dough
- 1 1/4 cup warm water
- 1 tablespoon sugar
- 1 tablespoon instant dry yeast
- 360 g all-purpose flour (about 3 cups)
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour (for dusting)
Egg Wash
- 1/2 cup boiling water
- 1 tablespoon plain Greek yogurt
- 1 large egg
Topping
- 2 tablespoons sesame seeds
- 1 tablespoon nigella seeds
Instructions
- Prepare the Dough: Pour the warm water and sugar into a large bowl or stand mixer bowl with a dough hook. Sprinkle the instant dry yeast on top and stir gently to combine. In a separate bowl, whisk together the all-purpose flour and kosher salt.
- Mix the Dough: Add the dry ingredients to the wet. Using a spatula or your hands, mix until a shaggy dough forms with no dry flour remaining. Cover the bowl and let the dough rest at room temperature for 30 minutes to rise.
- Stretch and Fold: Wet your hands with water. Starting from the side furthest from you, stretch and pull the dough over toward you, pressing down. Rotate the bowl 90 degrees and repeat the stretch and fold three more times to develop the dough’s structure.
- Divide and Shape: Generously flour a clean surface and transfer the dough onto it. Divide the dough into two equal portions. Shape each portion into a loose ball, place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise for 5 minutes.
- Form the Pide: Remove the plastic wrap and flatten each ball into a 6 to 7-inch round or oval about 1/2 inch thick. Gently squeeze and pop any air bubbles. Lightly oil or spray plastic wrap and cover the dough again to rest for 25 minutes while preheating the oven to 400°F (200°C).
- Make the Egg Wash: In a medium bowl, whisk the all-purpose flour into the boiling water until smooth and lump-free. Allow to cool slightly, then whisk in the Greek yogurt and egg until well combined.
- Apply the Wash and Create Indentations: Brush each dough round generously with the egg wash. Using your fingertips, make a circular indentation about 1 inch from the edge. Then dip your fingertips in the wash and make 3 to 4 deep indentation lines inside the circle, forming a diamond pattern. Rotate the dough 45 degrees and repeat the indentations to complete the pattern. Perfection is not required—rustic shapes are part of the charm.
- Add Seeds and Bake: Sprinkle the top with sesame seeds and nigella seeds evenly. Carefully transfer the parchment paper with the dough onto the middle oven rack.
- Bake: Bake for 18 to 20 minutes until the pides are golden brown and cooked through. Rotate the baking sheet once during baking if one side browns faster.
- Cool and Serve: Remove from oven and transfer the pides to a wire rack to cool slightly. Serve warm for the best texture and flavor.
Notes
- Use warm water to activate the yeast but avoid water that’s too hot to prevent killing the yeast.
- Stretch and fold technique strengthens the dough’s gluten without kneading.
- Resting periods are important for proper dough development and a tender crumb.
- The egg wash combined with yogurt adds a soft, glossy crust typical of traditional pide.
- Nigella seeds add a unique, slightly oniony flavor; they can be omitted if unavailable.
- For a larger batch, double the recipe and bake in batches or on multiple sheets.
- Best eaten fresh but can be reheated in the oven to retain texture.
