Ramazan Pidesi (Ramadan Bread)

The Quirky Foodster Team

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Servings

Ingredients

Bread flour, plus extra for dusting — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 1 tsp
Salt — 1 1/2 tsp
Warm water — 300 ml (1 1/4 cups)
Olive oil — 2 tbsp (30 ml)
Yogurt — 1 tbsp
Egg yolk mixed with 1 tbsp milk, for glazing — 1
Nigella seeds and 1 tbsp sesame seeds, to top — 1 tbsp

Method

Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water, olive oil and yogurt, and mix into a soft dough.
Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for about 1 hour, until doubled.
Punch down the dough and divide into 2 pieces. Shape each into a round, domed loaf about 20 cm (8 in) across.
Place on a baking tray, cover loosely, and let rise for a further 25–30 minutes.
Brush generously with the egg glaze, then dock in a criss-cross diamond pattern across the top with a fork or the back of a knife.
Sprinkle with nigella and sesame seeds.
Bake at 220°C (425°F) for 18–20 minutes until deep golden brown and well domed.
Cool slightly on a wire rack, then tear and serve warm — traditionally the first bread eaten at iftar.

Introduction: Ramazan pidesi is a soft, domed bread baked specially during Ramadan and traditionally torn open at iftar,
the meal breaking the day's fast.

Cultural Background: Ramazan pidesi is a soft, domed bread baked specially during Ramadan and traditionally torn open at iftar,
the meal breaking the day's fast. Bakeries sell it fresh each afternoon during the month, and it's considered
incomplete to break the fast without it in many Turkish households.

Tips: The diamond-scored pattern is a signature feature of this bread — score deeply enough that it's visible once baked but not so deep it cuts through the dough. Serve as fresh and warm as possible, ideally the same day it's baked.

Variations: Add a spoonful of sesame paste (tahini) to the dough for extra richness. Brush with melted butter as soon as it comes out of the oven. Naturally vegan and vegetarian (omit the egg glaze and use a little milk or oil instead for a fully vegan
version).

Storage: Store wrapped at room temperature for up to 2 days, or freeze for up to a month.

Reheating: Warm in a 180°C (350°F) oven for 5–6 minutes to soften and refresh the crust.

FAQs:

Q: Is this bread only available during Ramadan?

A: Traditionally yes — bakeries typically bake it specially each afternoon throughout the month, though home versions can be made anytime.

Q: Why is it scored in a diamond pattern?

A: It's a signature decorative touch that also helps the bread bake evenly and look visually distinct from everyday pide.

Q: What's it eaten with at iftar?

A: Often the very first bite when breaking the fast, sometimes with a date, olives or soup alongside.