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Authentic Ramazan Pidesi Recipe Turkiye, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Serve With
Ramazan Pidesi
PREP 30min
COOK 20min
RESTING 2h
READY IN 2h 50min
This recipe shows you how to prepare the Ramazan pidesi the traditional way. If you do not have a dough kneading machine, knead the dough by hand. However, kneading by hand should be done for much longer than in the case of kneading with the help of a machine. This recipe, which makes for two breads, is adapted from the gastronomy cookbook Turkish Cuisine With Timeless Recipes.
Ingredients
500g (1.1 lbs) bread flour
450 ml (1 ¾ cups + 2 tbsp) milk
10g (2 tsp) rock salt
5g (1 tsp) dry yeast
TO GLAZE
Nigella seeds
1 egg yolk
Preparation
Step 1/9
Knead the flour, dry yeast, and salt in a dough-kneading machine.
Step 2/9
Add 300 ml (1 ¼ cups) of milk.
Step 3/9
Knead at a low speed for 4 minutes, then at high speed for 8 minutes.
Step 4/9
Gradually add the remaining milk over 2 minutes and knead on low speed until the dough becomes shiny.
Step 5/9
Transfer the dough to a bowl, cover with a cotton cloth, and leave to ferment for 20 minutes.
Step 6/9
Then divide the dough into 2 equal portions. Roll out each into a circle with a rolling pin. Cover with a cotton cloth and leave to rest for a further 60-90 minutes.
Step 7/9
Using a pastry brush, coat each of the rounds of dough with egg yolk. Make an indentation in the dough with your fingertips to create a quilted surface. In bakers' terms, this is known as "nailing".
Step 8/9
Sprinkle each pide with nigella seeds.
Step 9/9
Transfer the pides onto a wooden oven shovel and bake in a 240-250°C (460-480°F) stone oven for 15-20 minutes.
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