Description
Traditional Turkish Ramadan Pide (Ramazan Pidesi) is a soft, fluffy flatbread with a uniquely decorative pattern on top, brushed with an egg-yogurt wash and sprinkled with sesame and nigella seeds. Perfectly golden and aromatic, this bread is a staple during Ramadan and pairs wonderfully with savory dishes or enjoyed on its own.
Ingredients
Scale
Dough
- 1 1/4 cup warm water
- 1 tablespoon sugar
- 1 tablespoon instant dry yeast
- 360 g (3 cups) all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour (for dusting)
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 Yeast Mixture: Pour the warm water and sugar into a large bowl (or the bowl of a stand mixer fitted with a dough hook). Sprinkle the instant dry yeast on top and stir to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt.
- Combine and Form Dough: Add the dry ingredients over the yeast mixture. Using a spatula or your hands, mix together until the dough is shaggy and no dry flour remains. Cover the bowl and let it rest at room temperature for 30 minutes to allow the dough to rise.
- Stretch and Fold Dough: Dip your hands in water to prevent sticking. Starting from the side farthest from you, pull and stretch the dough over towards you, pressing it down. Turn the bowl 90 degrees and repeat this pull and fold process three more times to develop gluten.
- Divide and Rest Dough Balls: Generously flour a clean surface and transfer the dough onto it. Cut the dough into two equal portions and shape each into a loose ball. Place each ball on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rest for 5 minutes.
- Shape the Dough: Remove the plastic wrap and gently spread each dough ball into an oval or round shape about 6-7 inches in diameter and 1/2 inch thick. Press out any air bubbles. Lightly oil or spray plastic wrap and cover the dough again to rest for another 25 minutes while preheating the oven to 400°F (200°C).
- Make the Wash: In a medium bowl, whisk the 2 tablespoons of all-purpose flour into boiling water to prevent lumps. Let the mixture cool, then whisk in the plain Greek yogurt and egg until smooth.
- Decorate the Dough: Brush each dough shape generously with the prepared wash. Using your fingertips, create a circular indentation about 1 inch from the edge of the dough. Then dip your fingertips in the wash and press 3-4 deep lines of indentations inside the circle. Rotate the dough 45 degrees and repeat to form a diamond pattern. The pattern doesn’t have to be perfect.
- Add Toppings: Sprinkle sesame seeds and nigella seeds evenly over the surface.
- Bake: Carefully place the parchment with the dough onto a baking sheet on the middle rack of the preheated oven. Bake for 18-20 minutes or until the tops are golden brown. Rotate once during baking if browning unevenly.
- Cool and Serve: Transfer the baked pide to a wire rack and allow to cool slightly. Serve warm for the best texture and flavor experience.
Notes
- You can use active dry yeast instead of instant dry yeast but increase the rising time accordingly.
- For extra softness, brush the baked pide with melted butter as soon as it comes out of the oven.
- The signature diamond pattern is decorative but also helps control the bread’s puffiness during baking.
- Serve pide fresh and warm for an authentic experience; leftovers can be reheated in the oven wrapped in foil.
- Nigella seeds add a slightly onion-like flavor; if unavailable, you can substitute with additional sesame seeds.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Keywords: Turkish pide, Ramazan pidesi, Ramadan bread, Turkish bread, soft flatbread, sesame seed bread, nigella seed bread
