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Turkish pide bread, also known as Ramazan Pidesi, is a flatbread that has a crisp exterior and a soft and fluffy interior. Ramazan Pidesi special variation of the popular boat shaped Pide bread and is traditionally served in Turkey during the holy month of Ramadan. This bread can also be savored outside of the holy month.
Turkish pide bread is a type of flatbread that is soft, fluffy, and slightly chewy, with a crisp exterior. It has a unique taste that is both savory and slightly sweet. The interior texture is fluffy, and the exterior texture is somewhat crispy.
When you tear off a piece of warm pide bread, you'll notice the aroma of the bread, which is slightly sweet and savory. As you take a bite, you'll experience the soft and chewy texture of the bread, with a satisfying crunch from the crust. The flavor of the bread is subtle but delicious, with hints of salt and yeast.
Ramadan Pide, also known as "Ramazan Pidesi," is a special type of pide bread baked and consumed during the holy month of Ramadan in Turkey. While it is similar to the traditional boat-shaped pide bread Ramadan Pide is traditionally decorated with a pattern that symbolizes the holy month of Ramadan.
The toppings for Ramadan Pide are typically more straightforward, with just a sprinkling of sesame seeds or nigella seeds, as opposed to the more elaborate toppings used for traditional pide bread.
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About Turkish Pide Bread
Turkish bread is a staple in Turkey, and bakeries are baking it fresh everywhere. Authentic Turkish bread is typically consumed with delicious dips or in olive oil. Commonly known as Ramadan pidesi, pide bread is specially baked in the holy month. To make this homemade bread, you only need a few simple ingredients.
Preparing the pide Turkish flatbread at home is super easy. No kneading is involved; baking the bread will make your house smell great. The best part about this recipe is that you will likely already have all the ingredients in your home. This recipe for Turkish bread is topped with sesame and nigella seeds, which roast in the oven to produce a rich aroma.
The fragrant and light recipe for Turkish bread will have you hooked. It is easy to make, and there is no kneading involved!
Ramadan Pidesi during Ramadan
Pide bread is integral to Turkish cuisine and culture, particularly during Ramadan, the Islamic holy month of fasting. In Turkey, pide bread is often eaten as the first meal of the day before the start of the daily fast. It is also commonly served at iftar when Muslims break their fast. During Ramadan, pide bread is often prepared with special care and attention, with many families making homemade pide bread to share with friends and neighbors.
One of the most popular types of pide bread during Ramadan is the Ramadan pide, also known as pide-i sabuni, which is a boat-shaped pide bread topped with sesame seeds and filled with a mixture of cheese, herbs, and sometimes meat. This bread is often eaten with a bowl of soup or a salad for iftar.
I was fortunate to be in Turkey during Ramadan. Pide bread was everywhere. But more importantly, as soon as the call to prayer happened, people wanted to share their bread with me. The desire to share came from the pure joy and happiness of Ramadan. As an American, it is hard to explain how festive Ramadan is in Turkey. Of all my travels, having strangers wanting to share their pride bread out of pure delight is a special memory I will forever treasure.
Turkish Bread Types
Fun Fact: More bread is consumed in Turkey per capita than in any other country!
Flatbreads are an essential part of Turkish cuisine and culture. These flatbreads come in many different shapes, sizes, and textures. Turkish flatbreads are often used as a staple food in Turkey and are enjoyed for breakfast, lunch, dinner, and even as a snack. Here are just a few of Turkey's famous flatbreads.
| Flatbread Name | Description | Key Ingredients |
|---|---|---|
| Bazlama | A soft and chewy flatbread similar to pita bread. It is often served with butter, cheese, or honey. | Flour, yeast, salt, water |
| Durum | A type of wrap made with thin, chewy flatbread and often filled with meat, vegetables, and sauce. | Flour, water, salt, oil, filling (meat, vegetables, sauce) |
| Gözleme | Thin, crispy flatbread filled with cheese, meat, vegetables, or herbs and folded and cooked on a grill. | Flour, yeast, salt, water, filling (cheese, meat, vegetables, herbs) |
| Lahmacun | Thin, crispy flatbread topped with minced meat (usually lamb or beef), vegetables, and herbs. | Flour, yeast, salt, water, minced meat, vegetables, herbs |
| Pide | Chewy crust and soft center. Often shaped into a boat and topped with cheese, meat, or vegetables. | Flour, yeast, salt, water, toppings (optional) |
| Simit | A round, twisted bread covered in sesame seeds. Similar to a bagel. Often served for breakfast. | Flour, yeast, salt, water, molasses, sesame seeds |
Ingredients
Warm water - ½ cup + 2 tablespoons - Water is used to hydrate the dough and activate the yeast. The water must be warm to activate the yeast. Heat the water in the microwave between 95 and 105F. If you do not have a thermometer, run the water until it is warm on your wrist.
Sugar - 1 and ½ teaspoons - feeds the yeast, promotes fermentation, and adds a touch of sweetness.
Instant dry yeast - 1 and ½ teaspoons - yeast is used to help the dough rise.
All-purpose flour or bread flour - 1 and ½ cups (180g) - I recommend all-purpose flour for the recipe. However, you can also use bread flour.
Salt - ½ teaspoon kosher - added for flavor and to help regulate fermentation.
Olive oil - 1 tablespoon - Is added to enhance the flavor and texture of the bread.
Sesame and nigella seeds- ½ tablespoon - add a nutty flavor and crunchy texture. The seeds also appeal visually to the bread, making it more appealing and appetizing.
Try One of My Other Mediterranean Recipes
Step-by-Step Instructions
Preparing pide Turkish flatbread at home is easy with the pide bread recipe. Follow this step-by-step guide to bake the perfect loaf.
Step One: Mix the Ingredients -
Place the warm water in a large bowl. Add the sugar and use a fork to mix it into the water. Sprinkle the yeast on top of the water and gently stir. Set aside five minutes for the yeast to activate.
In the meantime, sift the flour. Add the salt to the flour. Mix to distribute the salt evenly. Combine the flour and water with a wooden spoon. The dough will be shaggy.
Step Two: First Rise -
Cover with plastic wrap or a damp towel. Set aside for 30 minutes or until the dough doubles.
Step Three: Shape -
Fill a small bowl with water and dip your fingers in the water. To lift the dough, begins with the bowl as if it were a clock; reach your hand under the dough at 3 o'clock, lift and pull it over to 9 o'clock. Turn the bowl 90 degrees and repeat three more times. Generously flour a work surface and place your dough on it. Roll the dough into a ball, and put the dough onto a baking sheet lined with parchment paper. Loosely cover plastic wrap that has been lightly oiled for five minutes. This step gives the gluten time to relax.
Step Four: Second Rise -
Preheat the oven to 400F/200C. Uncover and move the dough ball to a parchment-lined baking sheet. Pat the dough ball into a round shape about 6 inches in diameter and about ½ "thick. Pop any air bubbles. Take a fresh piece of plastic wrap, coat it with olive oil, and cover the dough for an additional 30 minutes.
Step Five: Design -
Dip your fingertips in olive oil and make indents around the perimeter of the dough. Repeat making the same indents 3 - 4 times. This helps the indentation hold its shape. Use your fingertips to make three rows across the dough. Repeat the same indents 3 - 4 times. Turn and create three rows across the dough. Repeat the same indents 3 - 4 times. Lightly brush or spray the top of the dough with olive oil*. Sprinkle white and black sesame seeds on top.
*As an alternative, you egg wash the top of the bread. To do this, whisk an egg together and then lightly brush on the top of the bread. An egg wash will create a deeper color and crispier outside.
Step Six: Bake -
Place bread in the middle of the rack. Bake at 400F/200C until golden on top — about 18-20 minutes. In my oven, the bread often cooks unevenly. I rotate the bread as needed to achieve an even golden color.
What to Serve With Ramazan Pidesi
Ramadan Pide, or "Ramazan Pidesi," is traditionally eaten to break the fast at sunset and is often served with various accompaniments. Below is a list of foods that pair well with Ramazan Pides during this special time of year or year around.
| Food item | Description |
|---|---|
| Babaganoush | A smoky eggplant dip |
| Falafel | A crispy fried ball made from chickpeas and spices |
| Feta cheese | A salty and tangy cheese that pairs well with bread |
| Grilled vegetables | Such as zucchini, eggplant, or peppers |
| Hummus | A creamy dip made from chickpeas and tahini |
| Mixed meze | Small dishes include stuffed grape leaves, stuffed peppers, tabule, hummus, batata harra (spicy Lebanese potatoes), vermicelli rice, and baklava. |
| Olives | A classic Mediterranean appetizer |
| Sujuk | A type of spicy Turkish sausage |
| Tzatziki | A yogurt-based dip with cucumber and garlic |
| Turkish Simit | A type of bread that is covered in sesame seeds |
Frequently Asked Questions
Bread, in general, is known as ekmek in Turkey. A Turkish meal is considered incomplete without ekmek. As a result, a large variety of bread is accessible in the country. However, the classic flatbread is Turkish Pide or Ramazan pidesi. These traditional slices are round and have a flat form. It is consumed in Ramazan and decorated with dimples or crisscross patterns.
Turkish bread has some commonalities with pita, but the two are different. Even though the two are similar in flavor and consumption, the look and the baking process are quite different. Pide is fluffier compared to pita bread. The authentic Turkish bread is egg washed to give it a golden and crispy exterior. Moreover, it is not kneaded or flattened to give the bread a round shape before baking.
Yes, here is how you do it. Prepare normally through the first rise (step two). Then, shape the dough into a ball and wrap it tightly in plastic. Place it in a freezer-safe bag and store it in the freezer for 2-3 months.
When you are ready to use the frozen dough, remove it from the freezer and let it thaw in the refrigerator overnight. Once it has thawed completely, let it come to room temperature for about 30 minutes before shaping and baking it.
It's important to note that freezing the dough may affect its texture slightly, so it may not rise as much as fresh dough. To help with this, add some yeast to the dough before freezing it.
Countertop Instructions: Wrap the bread tightly in plastic wrap or aluminum foil and store it in a cool, dry place. If you plan to store it for more than a day or two, it is recommended to freeze the bread.
Freezer Instructions: Wrap the bread tightly in plastic wrap or aluminum foil, place it in a freezer-safe bag, and store it in the freezer for 2-3 months. To thaw, remove it from the freezer and let it sit at room temperature for a few hours or overnight. Once it has thawed completely, reheat it in a preheated oven at 350°F (175°C) for 5-10 minutes to restore its freshness and crispness.
Note: While freezing is a great option, it may slightly affect the texture and flavor of the bread. For best results, try to consume the bread within a day or two of baking it.
Great British Baking Show Bake
Season 2, Episode 2, Signature - Flat Bread
This is part of my personal challenge to bake my way through the Great British Baking Show.
Count: 35 down, 245 to go!
Did you make this? Leave a comment below or take a picture and tag me on Facebook.
Recipe
Turkish Pide Bread (Ramazan Pidesi)
Equipment
- 1 Large bowl
- 1 Medium bowl
- 1 small bowl
- parchement paper
- Baking sheet
Ingredients
- ½ cup + 2 tablespoons warm water between 95 and 105 degrees
- 1 and ½ teaspoons sugar
- 1 and ½ teaspoons instant dry yeast
- 1 and ½ cups (180g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ teaspoon white sesame seeds
- ½ teaspoon black sesame seeds
Instructions
- Step One: Mix Ingredients - Place the warm water in a large bowl. Add the sugar and mix to dissolve. Sprinkle the yeast on top of the water. Set aside 7 - 10 minutes for the yeast to activate. In the meantime, sift or whisk flour. Add the salt, and whisk to evenly distribute the salt. Add flour to the yeast/water combination and mix it together with a wooden spoon. The dough will be shaggy.½ cup + 2 tablespoons warm water between 95 and 105 degrees, 1 and ½ teaspoons sugar, 1 and ½ teaspoons instant dry yeast, 1 and ½ cups (180g) all-purpose flour , ½ teaspoon salt
- Step Two: First Rise - Cover with plastic wrap or a damp towel. Set aside for 30 minutes or until the dough doubles.
- Step Three: Shaping -Fill a small bowl with water and dip your fingers in the water. To lift the dough begin as if it were a clock, reach your hand under the dough at 3 o'clock, lift and pull it over to 9 o'clock. Turn the bowl 90 degrees and repeat 3 more times. Generously flour a work surface and place your dough on it. Roll the dough into a ball, and place the dough onto a baking sheet lined with parchment paper. Loosely cover plastic wrap that has been lightly oiled for five minutes. This step gives the gluten time to relax.
- Step Four: Second Rise -Preheat the oven to 400F/200C. Uncover and move the dough ball to a parchment-lined baking sheet. Pat the dough ball into a round shape about 6 inches in diameter and about ½“ thick. Pop any air bubbles. Take a fresh piece of plastic wrap, coat it with olive oil, and cover the dough for an additional 30 minutes.
- Step Five: Design - Dip your fingertips in olive oil and make indents around the edge of the dough. Repeat making the same indents 3 - 4 times. This helps the indentation hold its shape. Use your fingertips to make three rows across the dough. Repeat the same indents 3 - 4 times. Turn the baking sheet and create three rows across the dough. Repeat the same indents 3 - 4 times. Lightly brush or spray the top of the dough with olive oil. Sprinkle white and black sesame seeds on top.1 tablespoon olive oil, ½ teaspoon white sesame seeds, ½ teaspoon black sesame seeds
- Step Six: Bake - Place the baking sheet in the middle of the rack. Bake at 400F/200C until golden on top — about 18-20 minutes. In my oven, the bread often cooks unevenly. I rotate the bread as needed to achieve an even golden color.
Video
Notes
When you are ready to use the frozen dough, remove it from the freezer and let it thaw in the refrigerator overnight. Once it has thawed completely, let it come to room temperature for about 30 minutes before shaping and baking it.
It's important to note that freezing the dough may affect its texture slightly, so it may not rise as much as fresh dough. To help with this, add some yeast to the dough before freezing it.
Freezer Instructions: Wrap the bread tightly in plastic wrap or aluminum foil, place it in a freezer-safe bag, and store it in the freezer for 2-3 months. To thaw, remove it from the freezer and let it sit at room temperature for a few hours or overnight. Once it has thawed completely, reheat it in a preheated oven at 350°F (175°C) for 5-10 minutes to restore its freshness and crispness.
Note: While freezing is a great option, it may slightly affect the texture and flavor of the bread. For best results, try to consume the bread within a day or two of baking it.
Cindy Wnuk
This sounds so good. I will be trying this nenexweek. Thank you so much.
Ruth Grindeland
Cindy, let me know how it turns out.