Turkish Bread (Ramazan Pidesi)

Ingredients

To make Turkish ‘Ramazan Pidesi‘ Bread, you’ll need the following simple ingredients:

• Flour: Plain, all-purpose, Tipo`00’ and 405 flour all work well with this bread. You can use bread flour or type 550 if you like it a little chewier.
• Yeast: If you can get it, fresh yeast will take your bread to the next level. If not, make sure you use active dry yeast and be sure to check the expiration date.
• Yoghurt: Yoghurt is an essential ingredient in Turkish cuisine. In this recipe, it not only gives the dough a lovely soft crumb but is also used in the glaze to give the bread a beautiful golden colour. For best results, you’ll need unsweetened Turkish or Greek yoghurt.
• Olive Oil: This bread has a little bit in common with Italian focaccia. While it isn’t as heavy-handed on the oil as focaccia, it helps to make the dough soft and supple and gives it a lovely flavour. (It’s also great to dip the bread in the oil afterwards!)
• Egg Yolk: A combination of yoghurt and egg yolk brushed over the crust just before baking makes it lovely and golden.
• Sesame and nigella seeds: This classic combination of white sesame seeds and black nigella seeds is incredibly aromatic and adds a lovely crunch to this soft bread. I often buy a seed mixture from our local Turkish supermarket with poppy and flax seeds in there as well.

Instructions

This is a very simple dough that comes together quickly. However, you need to be patient while it rises to get the best results.

1. Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add 300ml (10 fl. oz.) warm water, the yeast, yoghurt, and olive oil, then knead for 5 minutes until soft and supple.
2. Turn the dough out (it will be quite wet and sticky!) onto an oiled benchtop. Oil your hands and the bowl, then shape the dough into a ball and return it to the bowl. Cover and let the dough rise until doubled in size, around an hour.
3. When the dough has risen, heat the oven to 250°C / 475°F and line two baking trays with baking parchment paper. Divide the dough into two or four equal pieces, form into balls, and gently stretch out into rounds. Place the dough balls on the prepared trays, cover, and allow to rise for another 20 minutes.
4. When the oven is hot and the bread has risen, beat the egg yolk and yoghurt together. Brush one tray of bread with the mixture, then use your fingers to dimple a border and a crosshatch/diamond pattern onto the bread. Sprinkle the top of the dough with the seeds, then bake for 15-20 minutes until risen and deep golden brown. Repeat with the second tray while the first is in the oven.
5. To ensure this delicious Turkish bread stays lovely and soft, wrap it in a clean kitchen towel as soon as it comes out of the oven. When cool, store in an airtight container or plastic bags to keep the bread soft.