Delicious, fluffy and slightly chewy Turkish Pide Bread (or Ramazan Pidesi) is a no-knead flatbread traditionally eaten during holly Ramadan. This authentic Turkish Bread is best when served warm, fresh out of the oven. In Turkey, bakeries make this Ramadan Bread a couple of hours before iftar (the evening meal during Ramazan).
Jump to:
There are many different flatbread types in Turkey such as Sucuklu Pide (Turkish Bread with Spicy Sausage), Turkish Lahmacun, Gozleme (Turkish Pancakes) and Bazlama (Turkish Flatbread). Although they all are scrumptious, this Ramadan Pide is the easiest to prepare and it only requires a few minutes of hands-on preparation.
Why This Recipe Works?
- To make this fluffy Pide Bread is a bowl and a few simple pantry ingredients you might already have in hand.
- With this simple recipe, you can easily make your fresh homemade Pide Bread any time of the year!
- Turkish Pide Bread is soft, pillowy and delicious thanks to the aroma coming from the sesame seeds and nigella seeds.
- Although it’s best to eat Pide Bread when it’s still warm and fresh, it still tastes delicious even a day or two later. Simply cut the leftovers into thin strips, lightly toast them on a griddle pan and serve with a selection of mezze dishes such as Mediterranean Whipped Feta Dip, Easy Authentic Hummus or Haydari (Turkish Yoghurt Dip).
- This Turkish Bread can be served with most of your favourite dishes and makes the ultimate accompaniment to any meal!
Ingredients and Substitutes
- Strong white flour - It is also known as strong bread flour. It is made from hard wheat varieties and contains more gluten than other types of flour. It gives some elasticity to the dough and helps it to rise with a good structure.
- Milk – I use semi-skimmed or full-fat milk. Make sure it is lukewarm to help activate the yeast. Milk also enriches the dough, make the bread soft and helps add color.
- Water - Use lukewarm water to help activate the yeast. Water is another ingredient that binds the ingredients together.
- Sugar - A little sugar goes long way. It feeds the yeast, enhances bread flavour, gives the crust a golden colour, and improves the crumb texture.
- Salt - Salt is necessary for a steady and slow rise of the dough to develop the flavour of the bread.
- Fast action dried yeast - You can substitute it with 10 grams of the fresh yeast instead.
- Butter - It adds flavour and gives the bread a pillowy and soft texture.
- Egg - I use the egg yolk to eggwash the pide and the egg white in the dough.
- Yoghurt - It helps the bread to have a nice brown colour when mixed with the egg yolk.
How to Make Turkish Ramadan Pide?
Prepare the Dough
Combine the yeast, sugar, warm milk and water into a bowl, stir well. Let the yeast activate for 5-10 minutes until the mixture is foamy and bubbly. Add the egg white, salt, melted butter and flour gradually.
Mix well until combined and you get a soft and slightly sticky dough. Pide dough doesn’t need much kneading. Cover the dough, place it somewhere warm and let it rise until it has doubled in size.
Shape the Pide
Once the dough has doubled in size, gently fold out the air and transfer it to a generously floured surface. Shape the dough into a flat circle (about 2-3 cm high), place it on a pizza tray or baking sheet and shape it into a circle with wet fingertips.
Using your wet fingertips, make indentations to form a circle inside the dough, leaving a 3cm border that will act as the edge of the bread. Using your wet fingertips again, make diagonal indentations in two different directions to make diamonds inside that circle.
Glaze the Pide and Bake
To make the egg wash, combine the egg yolk, water and yoghurt in a bowl and whisk well. Brush the egg wash over the Turkish bread and sprinkle the sesame seeds and nigella seed over it.
Preheat the oven to 200 °C and let the pide rest for another 15 minutes. When the oven is hot, make the indentations again on the dough. Bake the pide bread for about 20 minutes or until it is golden on top. Lower the heat to 160 °C and bake for another 5 minutes. Remove it from the oven and cover it with a clean kitchen towel. Let it rest for 15 minutes before serving it. The steam of the bread will make it soft and fluffy.
Related Recipes
For more delicious Turkish recipes why not try:
Serving Suggestions
- Serve this delicious Turkish bread for breakfast along with some egg dishes such as Traditional Shakshuka and Turkish white cheese, olives, butter and spreads.
- You can also serve it with Kebab dishes such as Lamb Shish Kebab, Shish Tawook (Turkish Chicken Kebab) or Ali Nazik.
- Serve Pide along with a bowl of soup such as Yayla Corbasi - Turkish Yoghurt Corbasi, Roasted Cauliflower Soup with Celeriac or Ezogelin Corbasi (Ezogelin Soup).
- You can slice the Pide Bread to dip into mezes such as Cacik (Turkish Yoghurt with Cucumbers), Easy Authentic Hummus or Haydari (Turkish Yoghurt Dip).
Yes, to reheat the pide bread, preheat the oven to 180 ºC (350 ºF), sprinkle it with a little water and heat it for a few minutes until warmed through.
Turkish flatbread is one of the top five healthy bread due to its low calories and versatility. One portion of this bread (160 grams) has 373 kcal.
You can keep the leftovers of Turkish flatbread at room temperature for 2 days, in the fridge for up to 5 days and in the freezer for up to 3 months. The leftover pieces should be tightly wrapped or placed in an airtight container before refrigerating or freezing them.
Top Tips From the Chef
- You can make this Turkish pide smaller by cutting the dough into four equal pieces. The baking time would be slightly shorter for smaller pide bread.
- To keep the pide bread soft, cover it with a clean damp kitchen towel as soon as it is out of the oven.
- Don't add all the flour in one go. Add it gradually until the dough comes together but is still sticky. Too much flour will make the dough denser and the bread harder.
Turkish Pide Bread - Ramazan Pidesi
Equipment
Ingredients
- 235 ml warm milk (semi-skimmed or full fat)
- 235 ml warm water
- 1 teaspoon sugar
- 7 g fast action dry yeast
- 30 g melted butter (or olive oil)
- ½ teaspoon salt
- 1 egg white
- 700 g strong white flour
For the Topping
- 1 egg yolk
- 1 tablespoon Greek yoghurt or natural yoghurt
- ½ tablespoon water
- sesame seeds or/and nigella seeds
Instructions
Prepare the Dough
- Combine the yeast, sugar, warm milk and water into a bowl, stir well.
- Let the yeast activate for 5-10 minutes until the mixture is foamy and bubbly.
- Add the egg white, salt, melted butter and flour gradually until you get a soft and slightly sticky dough. Pide dough doesn’t need much kneading.
- Cover the dough, place it somewhere warm and let it rise until it has doubled in size.
Shape the Pide
- Once the dough has doubled in size, gently fold out the air and transfer it to a generously floured surface.
- Shape the dough into a flat circle (about 2-3 cm high), place it on a pizza tray or baking sheet and shape it into a circle with wet fingertips.
- Using your wet fingertips, make indentations to form a circle inside the dough, leaving a 3cm border that will act as the edge of the bread.
- Using your wet fingertips again, make diagonal indentations in two different directions to make diamonds inside that circle.
Glaze the Pide and Bake
- To make the egg wash, combine the egg yolk, water and yoghurt in a bowl and whisk well.
- Brush the egg wash over the Turkish bread and sprinkle the sesame seeds and nigella seed over it.
- Preheat the oven to 200 °C and let the pide rest for another 15 minutes.
- When the oven is hot, make the indentations again on the dough.
- Bake the pide bread for about 20 minutes or until it is golden on top. Lower the heat to 160 °C and bake for another 5 minutes.
- Remove it from the oven and cover it with a clean kitchen towel. Let it rest for 15 minutes before serving it. The steam of the bread will make it soft and fluffy.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Fatima
Easiest bread I’ve ever made. And also very yummy.