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Turkish Ramzan Pide
Turkish Ramzan Pide, a criss-cross designed flatbread topped with sesame seeds and Nigella Seeds that is made for Ramzan iftars.
Servings Prep Time
1Pide 30minutes
Cook Time Passive Time
20minutes 2hours
Servings Prep Time
1Pide 30minutes
Cook Time Passive Time
20minutes 2hours
Ingredients
For the Dough :
Instructions
  1. Lightly warm half of the water. Stir in the sugar and yeast and set aside for 10 minutes till frothy. In a large bowl or mixing bowl of your machine, add the flour, olive oil, salt and the frothy yeast mixture. Mix well. Add the remaining water, a little at a time, and knead well until you have a soft and slightly sticky dough.
  2. Shape the dough into a ball and place in an oiled bowl, turning to coat well with oil. Cover loosely and let it rise till double in size. This should take an hour to an hour and a half.
  3. Use your palm to flatten the dough into a flat rounded shape, Then using your fingers flatten the dough further into a thinner and larger round like a pizza. Sprinkle your baking sheet with semolina or coarse corn meal. Otherwise line with parchment paper.
  4. Transfer the flat round of dough onto the baking sheet. Brush with wash mixture of milk and oil. You can add an egg yolk to this mixture for an egg wash, if you prefer. Cover loosely with a cotton kitchen towel and let it rise for about 30 minutes.
  5. Using your fingers, or the end of a wooden spoon, press out indentations to create a round border about an inch and half away from the outer edge of the dough. Then create a criss-cross/ diamond quilt like pattern within the border.
  6. Sprinkle the top with sesame seeds and nigella seeds. Bake at 190C (375F) for about 20 minutes, till it is done and golden brown in colour. Do not overcook or the bread will dry out. Cool on a rack. Serve warm or at room temperature.