Turkish Pide Bread (Ramazan Pidesi)
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
15 mins
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Servings
6
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Calories
259 kcal
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Cuisine
Mediterranean, Turkish
Turkish Pide Bread (Ramazan Pidesi)
Description
This recipe for Turkish Pide Bread involves mixing warm milk and water with olive oil, sugar, salt, instant yeast, and egg white, followed by the gradual addition of bread flour until a tacky dough forms. The dough is left to rise in a draft-free area, then shaped into an oval and rested again before baking.
Before baking, the bread is brushed with a glaze made from egg yolk, plain yogurt, and water, and topped with sesame and nigella seeds. The baking process yields bread with a tender crumb and a crisp, seeded crust that reflects traditional Ramazan Pidesi characteristics.
This bread complements many meals and can be reheated by sprinkling with water and warming in the oven. The no-knead method and glaze application ease preparation and shape while providing authentic texture.
Ingredients
- 1/2 cup milk warm
- 1/2 cup water warm
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 2 tsp instant dry yeast
- 1 large egg white
- 2 1/3 cup bread flour
Yogurt Egg Glaze
- 1 large egg yolk
- 1 tbsp PLAIN yogurt
- 1 tbsp water
- 2 tbsp sesame seeds to top
- 2 tbsp nigella seeds
Instructions
- In a large bowl mix milk, water, olive oil, sugar, salt, instant dry yeast and egg white.
- Add the flour in batches and mix with a wooden spoon until the dough comes together. The dough will be tacky and there is no need to knead it.
- Cover and let it sit in a draft free space such as an off oven for 40 minutes to rise.
- Sprinkle your surface with flour. Transfer the dough from the bowl to the surface and shape it into a boule. Cover it with a kitchen towel and let it sit for 20 minutes.
- Preheat the oven to 400 degrees F and line a baking sheet with a parchment paper.
- Mix the egg yolk, yogurt and water in a small bowl and set aside. This will be your glaze.
- Place the dough on the baking sheet lined with parchment paper. Brush with some of the glaze and using your fingers, spread the dough into an oval shape with 1/2 inch thickness.
- Using your fingers, make indentations on the dough about 1 inch from the edge to make a circle. Then with your fingers make diagonal indentations in two different directions to make diamonds inside that circle. Top with sesame seeds and nigella seeds.
- Bake for 25 minutes until the bread is golden.
Notes
- All-purpose or bread flour can be used; if using whole wheat flour, substitute only one-third of the flour amount.
- To reheat, lightly sprinkle the bread with water and warm it in a 250ºF oven for 5 to 10 minutes.
- Brushing the dough balls with glaze before shaping helps achieve easier dough handling without a rolling pin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 216mg | 9% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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