Turkish Pide Bread - Ramazan Pidesi

We know that most of you love pide stuffed with beef, which is one of the most popular Turkish foods. This bread recipe shouldn’t be confused with that one! This one is not stuffed and can be served in several ways. You can't think of meaty doner kebab or Bursa iskender kebab without pide.

Pide bread is one of the traditional Turkish breads like bazlama bread, simit and lavash bread. Its dough is shaped by hand, dented with wet fingertips and then topped with sesame seeds. It is specially sold in bakeries during Ramadan.

In today’s article, we will be having a look at what exactly Turkish bread pide is, from the ingredients used, to the correct and authentic shaping and cooking method. We will also look at some storage methods, and how to best serve this flatbread.

What is pide bread aka Ramazan pidesi?

Bread means ekmek in Turkish and there are several types of ekmek in Turkish cuisine. This Ramadan bread is just one them. 

Pide, pronounced “pee-DEH”, is a staple bread in all Turkish households and is especially popular during the month of Ramadan.

This holy month is dedicated to spirituality and reflection and also has a time for fasting during the day. Once Ramadan fasting has been broken, a feast of flavors awaits and this special bread is always the star of it.

Ramadan bread, or in Turkish Ramazan pidesi, is a leavened flat bread that uses yeast. It is traditionally shaped by hand into either a circle or oval.

The texture of the bread itself is unmatched! It is soft, fluffy, and very porous. Another thing we love about this bread is its simplicity. It only contains a few basic ingredients, but the ratios they are used in leaves you with a beautifully balanced pallet.

Pide bread is often served at iftar dinner time in Turkish culture during Ramadan called. The best thing to serve with soups. And traditionally you end the meal with the delicious Ramadan dessert gullac.

Is it the same as pita?

Although these two flatbreads; pide and pita have a lot in common and even sound similar, they aren’t the same thing. Many people confuse them because “pita” means “flat dough” in Latin.

Both these breads contain virtually the same ingredients, but what differentiates them is their ratios.

Turkish pide bread is shaped by hand into an oval or circle. A border is created by hand, as well as diagonal lines to form diamonds inside.

Pita on the other hand, even though it is circular, forms large air pockets once it has been cooked. Oh and while pita can be baked in the oven or cooked on the stove top, pide bread requires the oven method only. 

Ingredients

This Turkish bread recipe (Ramazan pidesi) only calls for a few simple ingredients that you already have at home.

• Flour – We would recommend using all-purpose flour and make sure to have a bit more than 3 cups available for dusting and shaping.
• Sugar and Salt – These ingredients help activate the yeast and also helps to balance the flavors.
• Instant yeast – For this recipe, instant dry yeast works best as you can add it straight into the mixture.
• Olive oil – Oil acts as a tenderizer in recipes and will help improve the texture of the bread.
• Milk – Your milk must be lukewarm to help activate the yeast. Milk also enriches the dough and helps add color.
• Water – The water also has to be lukewarm to activate the yeast. The water will be our binding ingredient in this recipe.
• Egg yolk and Milk – This mixture will help add color to the top of the pide.
• Sesame seeds – You can choose either white or black sesame seeds for your topping. We love using the black ones as they provide a beautiful contrast.

How to make

Prepare the dough:

Combine the flour, sugar, salt, and yeast in a large bowl. Add the oil and milk and gently mix the ingredients together with your hands. Slowly add water and continue mixing until you get a soft sticky dough. Cover the dough and allow it to rest until it has doubled in size.

Shape the dough:

Once the dough has risen, gently fold out the air. Place the dough on a baking sheet and shape it into a circle or oval with wet fingertips. Make a circle inside the dough, leaving a 3cm border that will act as the edge of the bread.

Using your wet fingertips again, make a deep diagonal pattern on the dough. Allow it to rest for another 15 minutes.

Make egg wash and bake:

While the dough is resting, preheat the oven to 400°F (200°C). Line a baking sheet with non-stick paper, or you can use a pizza stone.

Combine the egg and yogurt (or milk) together and whisk well. Brush the egg wash over the Turkish bread and sprinkle the sesame seeds over it. Bake the pide bread for about 20 minutes or until it is golden brown. Reduce the heat to 320°F (160°C) and bake another 5 minutes.

Remove it from the oven and cover it with a damp kitchen towel. Allow it to rest for 15 minutes before slicing and serving it.

What do you eat it with?

Turkish flatbread Ramadan pide can be eaten on its own or covered with delicious salted butter but it is also traditionally served as one of the sides for kebabs. We love serving it with kebabs like lamb shish kebabs and Adana kebab.

Another popular way to serve pide ekmek is with soups like Turkish lentil soup and fresh tomato soup. Also, it is great at breakfast with Turkish eggs and menemen too.  

How to reheat

Ramazan pidesi can be reheated in a pan covered with a lid. Make sure to do so over low heat to prevent the pide bread from drying out or burning. Alternatively, you can reheat it in the oven.

A useful trick is to sprinkle some water over the bread before reheating it to help keep it soft and fluffy.