Turkish Ramadan Pide Bread (Print Version)
Tender Turkish flatbread with golden crust, topped with sesame and nigella seeds. Easy, no knead, and perfect for gatherings.
# Ingredients:
→ Dough
01 -
1 1/4 cups warm water
02 -
1 tablespoon sugar
03 -
1 tablespoon instant dry yeast
04 -
360 grams all-purpose flour
05 -
1 teaspoon kosher salt
→ Egg Wash
06 -
2 tablespoons all-purpose flour
07 -
1/2 cup boiling water
08 -
1 tablespoon plain Greek yogurt
09 -
1 large egg
→ Toppings
10 -
2 tablespoons sesame seeds
11 -
1 tablespoon nigella seeds
# Directions:
01 -
Pour the water and sugar into a large bowl. Sprinkle the dry yeast on top and stir to combine. In another bowl, whisk together the flour and salt.
02 -
Pour the dry ingredients over the wet ingredients. Using a spatula or your hands, mix everything together until the dough is shaggy with no dry patches of flour. Cover and let sit at room temperature for 30 minutes to rise.
03 -
With dampened hands, stretch the dough from one side and fold it over towards the center. Repeat this step by turning the bowl 90 degrees, completing the stretch-and-fold four times.
04 -
Sprinkle a surface generously with flour. Transfer the dough and divide it into 2 equal pieces. Shape each piece into a loose ball and place on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise 5 minutes.
05 -
Remove plastic wrap. Shape the dough into 6-7 inch rounds or ovals, about 1/2 inch thick. Pop any air bubbles. Brush plastic wrap with oil or cooking spray, cover the dough, and let rest another 25 minutes. Preheat oven to 400°F.
06 -
Whisk the flour and boiling water in a medium bowl until smooth. Let cool, then whisk in the Greek yogurt and egg.
07 -
Brush the dough with the egg wash. Using your fingertips, make a circle indentation about 1 inch from the edge. Inside the circle, create 3-4 diagonal indentations in one direction. Rotate the dough 45° and repeat, forming diamond shapes.
08 -
Top the dough with sesame seeds and nigella seeds. Place the parchment-lined dough on a baking sheet and bake for 18-20 minutes until golden. Rotate if needed for even browning.
09 -
Transfer the baked bread to a wire rack to cool. Serve warm.
# Notes:
01 -
This recipe yields 2 large loaves. Nutritional information is based on 2 loaves, with 4 servings per loaf.