Turkish Ramadan Bread (Ramazan Pidesi)
This soft, airy bread is perfect for tearing into and pairing with your favorite dips or dishes during Ramadan.
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
- Wooden Spoon
Ingredients
Dry Ingredients
- 3 cups All-purpose flour 360 g
- 1.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 1 teaspoon Instant yeast
Wet Ingredients
- 1 cup Warm milk 240 ml
- 0.25 cup Extra virgin olive oil or melted butter/ghee/vegetable oil (60 ml)
Instructions
- Step 1: In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Mix gently with a whisk.
- Step 2: Warm the milk to around body temperature and add it along with the olive oil to the dry ingredients. Mix until a cohesive dough forms.
- Step 3: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Step 4: Place the kneaded dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
- Step 5: Punch down the dough, divide it into 2-4 pieces, shape into balls, and flatten gently. Create indentations on top.
- Step 6: Transfer to a baking sheet lined with parchment paper, cover, and let rise for another 30-60 minutes.
- Step 7: Preheat the oven to 425°F (220°C).
- Step 8: Bake for 15-20 minutes until golden brown and sounds hollow when tapped. Optionally brush with olive oil and sprinkle with sesame seeds before baking.
- Step 9: Let cool on a wire rack for a few minutes before serving.
Notes
For a richer flavor, substitute half the water with yogurt. Experiment with toppings like nigella seeds or chopped herbs.