Turkish Ramadan Pide Bread by @claire_regale

35 min

4 servings

🌾

500 g

Flour

🍬

4 g

Sugar

🧂

10 g

Salt

🥛

15 g

Powdered milk

💧

330 ml

Warm water

🍞

10 g

Baker's yeast

🌱

9 g

Sesame seeds

🌱

8 g

Nigella seeds

🥣

30 g

Plain yogurt

🥚

36 g

Egg yolk

  1. Combine
    • baker's yeast
    • granulated sugar
    • warm water

    Combine the baker's yeast, granulated sugar, 60 ml warm water, and 2 tablespoons all-purpose flour in the mixing bowl.

  2. Rest
    • Baker's yeast

    Rest the yeast mixture for 10 minutes, until it appears foamy.

  3. Add
    • all-purpose flour
    • milk powder
    • salt

    Add the remaining all-purpose flour, milk powder, and salt to the activated yeast mixture.

  4. Mix
    • warm water

    Gradually mix in the remaining warm water until a shaggy dough forms.

  5. Knead

    Knead the dough for 10 minutes until smooth and elastic.

  6. Shape
    • vegetable oil

    Oil your hands with vegetable oil and shape the dough into a ball.

  7. Rise

    Cover the dough with the clean kitchen towel and let it rise for 60 minutes.

  8. Divide

    Deflate the risen dough and divide it into 2 large or 4 smaller portions.

  9. Flatten

    Flatten each portion into a round pide on the baking sheet.

  10. Rest

    Rest the shaped breads for 40 minutes until puffy.

  11. Preheat

    Preheat the oven to 250°C (480°F) while the breads complete their second rise.

  12. Whisk
    • plain yogurt
    • egg yolks

    Whisk the plain yogurt and egg yolks together until smooth.

  13. Brush
    • plain yogurt
    • egg yolks

    Brush the yogurt-and-egg-yolk mixture evenly over each risen bread.

  14. Press
    • sesame seeds

    Press a crisscross pattern into the dough with your fingertips and sprinkle with sesame seeds and nigella seeds.

  15. Bake

    Bake the breads for 15 minutes at 250°C (480°F), until deeply golden.

  16. Cover

    Cover the hot breads with the clean kitchen towel to keep them soft.

Turkish Ramadan Pide Bread by @claire_regale

35 min

4 servings

🌾

500 g

Flour

🍬

4 g

Sugar

🧂

10 g

Salt

🥛

15 g

Powdered milk

💧

330 ml

Warm water

🍞

10 g

Baker's yeast

🌱

9 g

Sesame seeds

🌱

8 g

Nigella seeds

🥣

30 g

Plain yogurt

🥚

36 g

Egg yolk

Preparation Steps

  1. Step 1/16

    Combine the baker's yeast, granulated sugar, 60 ml warm water, and 2 tablespoons all-purpose flour in the mixing bowl.

    🍞baker's yeast
    🍬granulated sugar
    💧warm water
    🌾all-purpose flour
    🥣mixing bowl
    🥄measuring spoons
    🥛measuring jug

  2. Step 2/16

    Rest the yeast mixture for 10 minutes, until it appears foamy.

    🥣mixing bowl

  3. Step 3/16

    Add the remaining all-purpose flour, milk powder, and salt to the activated yeast mixture.

    🌾all-purpose flour
    🥛milk powder
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/16

    Gradually mix in the remaining warm water until a shaggy dough forms.

    💧warm water
    🥣mixing bowl
    🥛measuring jug

  5. Step 5/16

    Knead the dough for 10 minutes until smooth and elastic.

    🥣mixing bowl

  6. Step 6/16

    Oil your hands with vegetable oil and shape the dough into a ball.

    🫗vegetable oil
    🥣mixing bowl

  7. Step 7/16

    Cover the dough with the clean kitchen towel and let it rise for 60 minutes.

    🥣mixing bowl
    🧻clean kitchen towel

  8. Step 8/16

    Deflate the risen dough and divide it into 2 large or 4 smaller portions.

    🥐dough scraper

  9. Step 9/16

    Flatten each portion into a round pide on the baking sheet.

    🍳baking sheet

  10. Step 10/16

    Rest the shaped breads for 40 minutes until puffy.

    🍳baking sheet
    🧻clean kitchen towel

  11. Step 11/16

    Preheat the oven to 250°C (480°F) while the breads complete their second rise.

  12. Step 12/16

    Whisk the plain yogurt and egg yolks together until smooth.

    🥣plain yogurt
    🥚egg yolks
    🥣mixing bowl
    🥄measuring spoons

  13. Step 13/16

    Brush the yogurt-and-egg-yolk mixture evenly over each risen bread.

    🥣plain yogurt
    🥚egg yolks
    🖌️pastry brush
    🍳baking sheet

  14. Step 14/16

    Press a crisscross pattern into the dough with your fingertips and sprinkle with sesame seeds and nigella seeds.

    🌱sesame seeds
    🌱nigella seeds
    🍳baking sheet

  15. Step 15/16

    Bake the breads for 15 minutes at 250°C (480°F), until deeply golden.

    🍳baking sheet

  16. Step 16/16

    Cover the hot breads with the clean kitchen towel to keep them soft.

    🧻clean kitchen towel

Composition

Ingredients

Types

Seasonings, Water, Leavening agents, Seeds, Dairy, Eggs

Ingredients

Flour, Sugar, Salt, Powdered milk, Warm water, Baker's yeast, Sesame seeds, Nigella seeds, Plain yogurt, Egg yolk

Notes

Powdered milk (optional), Warm water (300 to 350g), Sesame seeds (amount not given, for topping), Nigella seeds (amount not given, for topping), Plain yogurt (for the glaze), Egg yolk (for the glaze)

Allergens

Sesame, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

302 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 58g, Fat: 4g, Fiber: 3g, Sugars: 1g

Nutritional Information

Minerals

Calcium: 72mg, Iron: 3mg, Sodium: 492mg

Vitamins

Vitamin B1: 0.32mg, Vitamin B2: 0.16mg, Vitamin B9: 94mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring jug, kitchen scale, dough scraper, pastry brush, baking sheet, clean kitchen towel

Appliances

Oven

Type

Type

Type Of Dish

Bread, Side Dish

Occasions

Ramadan, Iftar, Dinner, Breakfast

Origin

Source

Platform

instagram

Original Creator

@claire_regale

Origin

Cuisine

Turkish

Geographic

Turkey, Marmara

Various

Aspect

Texture

Soft, Chewy, Fluffy, Tender, Lightly crisp

Flavors

Yeasty, Mild, Savoury, Nutty, Slightly sweet

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Keep completely cooled bread in an airtight bag or bread box.), fridge : 5 days (Store in an airtight container; warm before serving for best texture.), freezer : 3 months (Wrap tightly, freeze once cooled, and reheat directly from thawed or frozen.)