Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Ramazan Pidesi
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 293
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 21 mg
- Sodium
- 209 mg
Turkish pide bread is commonly eaten during the month of Ramadan to break the fast, but I like to make it year round. This is a no-knead bread that’s quite simple to master. The key to a delicious and fluffy pide, or flat bread, is not using too much flour. You need just enough to be able to handle the sticky dough on your work surface.
- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 293
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 21 mg
- Sodium
- 209 mg
Ingredients
Directions
- Line two baking sheets with parchment paper and set aside.
- Stir together the warm milk, 1 cup warm water (about 110 degrees F) and olive oil in a large bowl. Add the sugar, yeast, salt and egg white and stir to combine. Using a wooden spoon, stir in the flour 1 cup at a time, ending with 1/4 cup. The dough will be sticky.
- Cover the bowl with plastic wrap and a kitchen towel. Place it in a draft-free spot, such as an oven (it should be at room temperature), to rise until almost doubled in size, about 30 minutes.
- Uncover the bowl and transfer the dough to a well-floured surface. Sprinkle the top of the dough with about 1 tablespoon flour. Bring the edges together using a bench scraper. Flip the dough using the bench scraper so the sealed part is on the bottom, then dust the dough all over with just a little flour and shape it into a ball.
- Cut the dough in half using the bench scraper and shape each half into a small ball. Place each ball on a prepared baking sheet, cover with a clean kitchen towel and let rise for 20 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, make the glaze. Mix the egg yolk, yogurt and 1 tablespoon water in a small bowl.
- After 20 minutes, uncover the dough and gently press one half down a bit with your fingers. Pour half the glaze onto the center of the dough and, using your fingers, spread the dough into an oval shape 1/2-inch thick. Using your fingers again, make indentations in a full circle 1 inch from the edge of the dough. Then make indentations inside the circle across the dough in lines 1 inch apart; repeat the process in the opposite direction to create a diamond pattern. Top with half the sesame seeds and nigella seeds. Repeat with the second ball of the dough.
- Bake until golden on top and cooked through, about 18 minutes. Remove from the oven and cover loosely with a kitchen towel for 10 minutes before serving.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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