Turkish Pide Bread (Ramazan Pidesi / Pide Ekmeği)
Turkish pide bread is a traditional no knead flatbread that's fluffy and so easy to make. Fresh out of the oven, this bread is fluffy and perfect with some cheese.
Servings: 8 small loaves
Ingredients
- 1 cup milk warm
- 1 cup water warm
- 3 Tablespoon olive oil
- 1 tsp sugar
- ½ tsp salt
- 2¼ tsp instant dry yeast
- 1 large egg white
- 4 ½ cups all purpose flour
Yogurt Egg Glaze
- 1 large egg yolk
- 1 Tbsp plain yogurt
- 1 Tbsp water
- 2 Tbsp sesame seeds to top
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 until the dough comes together.
- Cover and let it sit at room temperature for 30 minutes to rise.
- Sprinkle your surface generously with flour. Transfer the dough from the bowl to the surface and shape it into a boule. Cut the dough into 8 pieces.
- Line a baking sheet with a parchment paper and place two of the dough balls on the baking sheet. Cover loosely and let them rise for 20 minutes.
- Meanwhile preheat the oven to 400ºF and place an empty baking dish in the lower rack.
- Mix the egg yolk, yogurt and water in a small bowl and set aside. This will be your glaze. Brush with some of the glaze and using your fingers, spread the dough into a round circle with ½ 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. Cover with a plastic wrap and let it sit for 10 minutes. Repeat the same process with the remaining 6 dough balls.
- Once the oven is hot, uncover the prepared dough and make the indentations again. Top with sesame seeds and place the baking sheet on the middle rack.
- Fill the baking dish on the lower rack with 2 cups of water and close the oven door. Bake in the oven for 15-18 minutes until golden on top.
- Once out of the oven, cover the loaves with a damp paper towel. The steam of the bread with be trapped and your bread will be soft and fluffy. Repeat the baking process with the remaining loaves.
Notes
- Make 2 large loaves instead of 8 small ones: It’s common to make large Turkish pide bread as well. To do so, cut the dough into 2 pieces instead of 8 and proceed with the recipe as instructed. Bake at 400ºF for 20 to 25 minutes until the top is golden.
- It’s important to cover the pide with damp paper towel once it’s out of the oven to keep it soft.
- To reheat the bread, sprinkle very little water on the bread and heat in the oven at 250ºF for 5 to10 minutes.
- Make sure to brush the dough balls with the glaze as it would make rolling out the dough much easier. You don’t need to use a rolling pin to roll out the dough.
Stolen from https://www.unicornsinthekitchen.com/turkish-pide-bread-ramazan-pidesi/ , both recipe and accompanying picture.
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