Today’s post is bread again, and I’m sharing a Turkish Ramzan Pide I made a couple of days back. We’re not Muslim and we don’t celebrate Ramzan/ Ramadan, but we do enjoy good bread. The Turkish Ramzan Pide is also known as Ramzan Pidesi or Pide Ekmeği. This flatbread is decorated with a criss-cross/ diamond shaped quilt-like pattern and topped with sesame seeds and Nigella seeds.
Regular Turkish Pide is a boat shaped flatbread that is topped with different kinds of fillings, including meat, vegetables or cheese. The Turkish Ramzan Pide has a patterned top and no fillings. This Pide is most popular in Turkey during the Iftars when they’re sold at all the local bakeries.
Pide is flatbread found across Turkey. No one is very sure about its origins. Some suggest that it is a version of the Tokalak, a flatbread eaten by the Ottomans. Others believe the flatbread was invented to stretch food during the 1920s in war ridden Turkey.
My Turkish Ramzan Pide baking has a story behind it. I first came across it way back when I first started blogging on some Middle Eastern/ Eastern European food blogs. I wasn’t much of a bread baker in those days. Last week, Finla who is a good friend and really good bread baker posted on Instagram a bread her sister baked. She mentioned it was very good and was planning to try her hand at it.
I decided to join her. She shared her recipe and being me, I naturally made some changes to it. Not too many changes though. We decided to bake it on a Friday but ended up doing it on Thursday by mistake. We both lost track of the days and got confused thanks to lockdowns in the present pandemic situation. All’s well that ends well as both of us ended up with beautiful and delicious loaves of flatbreads.
This flatbread has a crispy crust and it’s soft inside. I understand that one of the best ways to eat this Pide is, warm from the oven, with butter and cheese in it. Personally, I need nothing more than a steaming hot cup of filter coffee or strong ginger or masala tea to dip my Pide in.