Turkish Ramadan Bread Ramazan Pidesi Recipe

I absolutely adore this recipe because it combines the comforting aroma of freshly baked bread with the delightful crunch of sesame and nigella seeds. Plus, the addition of yogurt and olive oil makes the dough incredibly soft and flavorful, making each bite a little taste of heaven!

I love making the Ramadan Turkish bread known as Ramazan Pidesi because it’s both incredibly tasty and steeped in time-honored tradition. With 2 cups of all-purpose flour and 1 tablespoon of active dry yeast, this soft, cloud-like bread is easy enough for any home cook to tackle.

I taunt my husband with the olive oil, yogurt, and egg wash that first create the tender texture of the bread and then give it a coloring that can only be described as deep golden brown. I cut into the bread while it’s still warm, serving it as a side dish with any and all meals.

Ingredients

Flour: Supplies the framework and carbohydrates, creating the foundation of the dough.

Yeast: Causes the bread to rise and makes it light and fluffy.

Olive Oil: Adds depth and healthy fats, intensifying the flavor.

Unflavored Yogurt: Supplies moisture and a mild tartness.

Sugar: Provides nourishment for yeast, helps with fermentation, and contributes a slight sweetness.

Yolk of egg: Contributes to a crust that is rich and golden.

Sesame Seeds: Supply a flavor reminiscent of nuts and an aromatic cap.

Seeds of Nigella: Provide a peppery, one-of-a-kind spice used as a classic garnish.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup lukewarm water
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 tablespoons olive oil
• 1 tablespoon plain yogurt
• 2 tablespoons milk
• 1 egg yolk
• 1 tablespoon sesame seeds
• 1 tablespoon nigella seeds

Instructions

1. In a small bowl, combine the active dry yeast and sugar in the lukewarm water. Allow the mixture to sit for approximately 10 minutes until it becomes frothy.

2. In a big mixing bowl, bring together the flour and salt. Make a deep place in the center and pour in the mixture of yeast and olive oil.

3. Combine the components until a dough starts to develop. Knead the dough on a surface lightly sprinkled with flour for about 8-10 minutes until it is smooth and elastic.

4. Put the dough in a bowl that has been lightly oiled. Cover the dough with a damp cloth. Allow the dough to rise in a warm spot for approximately 1 hour or until it has doubled in size.

5. Set your oven to 450°F (230°C) and put in a baking stone or an upturned baking sheet to heat.

6. Deflate the dough and split it into two equal parts. Form each piece into a ball and roll out into a circle about ½ inch thick.

7. Move the dough circles onto sheets of parchment paper. Using your fingers, gently press down on each circle of dough and create indentations in the shape of a circle across the top of each dough.

8. In a small bowl, combine the yogurt, milk, and egg yolk. Whisk them together, and then brush the mixture over the dough.

9. Evenly sprinkle the sesame seeds and nigella seeds over the top of the dough.

10. Using the parchment paper like a giant spatula, slide the paper with the dough onto the hot baking stone or sheet. Bake the bread for 10 to 12 minutes, or until the bread is golden brown and cooked through. Let it cool slightly before serving.

Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Spoon
6. Rolling pin
7. Baking stone or baking sheet
8. Parchment paper
9. Pastry brush
10. Clean kitchen towel
11. Oven

FAQ

• Q: Can I use another type of flour instead of all-purpose flour?Yes, you can use bread flour for a more intense chewy texture, but you might need to tweak the water content because bread flour absorbs even more liquid than all-purpose flour does.
• Q: How do I know if the yeast is active?A: Stir together the yeast, sugar, and 1 cup of water that is 110 degrees F/43 degrees C. Let it sit for 5 minutes. If the mixture has not become foamy, use different yeast or try a different method of proofing.
• Q: Can I substitute yogurt with another ingredient?Sour cream and alternatives, like yogurt, can be used to replace the missing dairy.
• Q: Is it necessary to use both sesame and nigella seeds?It’s not obligatory. You can omit them altogether or use only one type, but they do contribute a unique flavor and texture.
• Q: What should I do if the dough is too sticky?A: Little by little, add a little more flour—about a tablespoon at a time—until the dough is both manageable and soft.
• Q: Can I freeze the dough for later use?Q: Can I freeze bread dough before baking?

  A: Yes, you can freeze the dough after the first rise. Thaw it in the refrigerator overnight and let it come to room temperature before shaping and baking.

• Q: How should I store the baked bread?A: For up to three days, keep it at room temperature in a container that won’t allow air in. For longer than that, place it in an atmosphere devoid of air and at a temperature just above freezing, so that it won’t be frozen solid.

Substitutions and Variations

Active dry yeast may be replaced with instant yeast in the same amounts; just skip the step of activating it.
If you lack olive oil, vegetable oil or melted butter can take its place.
You can use Greek yogurt or sour cream as a substitute for plain yogurt.
Almond milk or soy milk can serve as an alternative to cow’s milk when you want a dairy-free version.
If you find yourself without sesame seeds, poppy seeds may be used in their place, or you may completely omit them, though this will change the texture and appearance of the final product.

Pro Tips

1. Proof Your Yeast Properly Ensure your water is lukewarm (around 100-110°F or 37-43°C) to effectively activate the yeast. If the water is too hot, it can kill the yeast; too cold and the yeast won’t activate properly.

2. Knead for the Right Texture Knead the dough until it’s smooth and elastic. This develops the gluten and helps the bread rise properly. A well-kneaded dough should feel slightly tacky to the touch but not sticky.

3. Create a Warm Rising Environment Allow the dough to rise in a warm spot. If your kitchen is cool, you can create a makeshift proofing area by placing the dough inside an oven that’s been slightly warmed, then turned off, or near a warm appliance.

4. Preheat the Baking Surface Preheat your baking stone or upside-down baking sheet in the oven. This ensures a nice, even heat distribution, which is crucial for a good crust and proper rise.

5. Brush and Sprinkle Just Before Baking Apply the yogurt, milk, and egg yolk mixture and sprinkle the seeds just before transferring the dough to the oven. This will ensure they stick well and the surface stays shiny and flavorful.