Pides are the most popular type of bread in Turkey. They are made in different ways throughout the country, often stuffed with minced meat, eggs and the like.
Ramazan Pidesi AKA the Turkish Ramadan Pide is a bread specially prepared for the holy month of Ramadan. Either to eat when breaking the fast, at the time of Iftar or for the early morning breakfast at Suhoor.
I have heard that in Turkey, there are often queues in front of bakeries just before Iftar time to collect these freshly baked Ramadan Pide which they eat along with a variety of breakfast essentials such as cheese, butter, jam, meats, eggs and the like which is traditionally referred to as “iftariyelik”.
Personally, at home, we really enjoy having this with egg dishes and cold mezze. I love my pide with Shakshouka and Hummus, it’s just so good. It can really be eaten along with anything you desire and it’s easy to make and prepare for your meal.
I have also made it multiple times even when it’s not Ramadan just because it’s such an easy yet delicious bread that is ready quickly and makes for a filling dinner.
If you enjoy the process of making bread, this is a simple one you should create. I completely prepare the dough using a stand mixer and then I roll and shape them using my hands. It’s baked in a preheated oven until you get a beautiful golden crust on top.
I hope you all enjoy your next meal or iftar/suhoor along with this soft Turkish Pide, which I am sure you’ll want to make again and again!
2
pides25
minutes15
minutesIngredients
1 cup lukewarm water
1 cup lukewarm milk
1 Tbsp sugar
2 Tbsp yeast
1/4 cup vegetable oil
1 Tsp salt
4 1/2 cups all-purpose flour
Egg wash ( 1 egg yolk + 1 Tbsp milk)
Topping: Sesame seeds and/or Black seeds,
Directions
- In a large measuring cup, add in the water, milk, sugar and yeast. Let it rest for 10mins until the yeast activates and there are bubbles formed on top.
- Stir in the vegetable oil and salt into the yeast mixture.
- In a bowl of a stand mixer, add the flour followed by the yeast mixture and let it mix evenly and knead with the hook attachment.
- Keep on kneading it on medium high speed for 5-8 minutes until you get a soft, smooth ball of dough.
- Cover and keep the dough for 1-2 hours to proof in a lightly greased bowl.
- After the dough rises, punch it down and divide it into 2. Flatten the divided dough into round flatbreads either using a rolling pin or by pressing it with your hand, about 1 cm thickness.
- Transfer the flatbread to a baking pan with parchment paper and/or semolina sprinkled underneath. Semolina helps it from not sticking to the pan.
- Make the checkered pattern on the pides using your fingers and then cover the pides with a towel letting it proof for another 20minutes.
- Prepare an egg wash using one egg yolk and a Tbsp of milk. Apply it on top of the pides. You may press in the patterns again to enhance the shape. Sprinkle black seeds and/or sesame seeds on top.
- Bake in a preheated 180°C oven (middle rack) for about 20minutes or until you get a golden crust.
- Serve fresh with your favourite egg dish, mezze, cheese or breakfast condiments of choice.
