Turkish Bread (Ramazan Pidesi)

Pillowy soft, golden brown bread with a crunchy topping of nigella and sesame seeds? It can only be Turkish Bread or Ramazan Pidesi. This delicious bread is so simple to make and is perfect for filling, stuffing, dipping and more.

Nothing quite beats the aroma of freshly baked homemade bread, and ever since I lived in Cyprus, I have loved Turkish Bread. Now, like everywhere else in the world, Turkish cuisine has loads of different breads, but the one I’m talking about today is called Ramazan Pidesi.

This gloriously soft and pillowy round bread has a deep golden crust and a topping of aromatic sesame and nigella seeds. It’s traditionally served around Ramadan but is so delicious that I bake it all year round!

Turkish Bread Ramazan Pidesi sliced on a chopping board.

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.
Ingredients for bread dough, flour, salt, fresh yeast, sugar.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Turkish Bread with lines dimpled into it.

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.
Turkish Bread with lines dimpled into it.
Turkish Bread with lines dimpled into it and seeds scattered on top.

Frequently Asked Questions

Can I freeze Turkish Bread?

Yes! It freezes well and makes excellent toast. I slice it before freezing and put it into a ziplock bag.

Can I use wholemeal flour to make Turkish Bread?

I’m not too fond of wholemeal flour in this bread as it makes it too heavy, but you can replace around 100g of plain flour with wholemeal.

Can I make different shapes with the bread?

Of course! This bread is nice shaped into two long rectangles and makes fabulous sandwiches.

Close up of baked Turkish Bread.
Close up of baked Turkish Bread.

More Recipes For Bread Lovers

Hot Cross Buns
Easy Overnight Bread Rolls
Chocolate Hazelnut Babka
Turkish Bread Ramazan Pidesi sliced on a chopping board.

Turkish Bread Recipe

Turkish Bread Ramazan Pidesi sliced on a chopping board.

Turkish Bread (Ramazan Pidesi)

Jay Wadams
Pillowy soft, golden brown bread with a crunchy topping of nigella and sesame seeds? It can only be Turkish Bread or Ramazan Pidesi. This delicious bread is so simple to make and is perfect for filling, stuffing, dipping and more.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Rising Time 1 hour 20 minutes
Serves 4 people (2-4 loaves)

Ingredients
 

for the dough:

  • 500 g plain flour, or all-purpose flour
  • 2 tsp sugar
  • 1 tsp sea salt
  • 21 g fresh yeast, or 7g sachet instant yeast
  • 15 g Turkish or Greek yoghurt, unsweetened
  • 15 g olive oil

for the glaze:

  • 1 egg yolk
  • 2 Tbsp Turkish or Greek yogurt, unsweetened
  • 3 tsp sesame seeds
  • 2 tsp nigella seeds
  • flaky salt

Instructions
 

  • COMBINE INGREDIENTS: In the bowl of a stand mixer with the dough hook attachment fitted, combine the flour, sugar and salt, mixing well. Add 300ml (10 fl. oz) of lukewarm water, the yeast, yoghurt and olive oil, then knead for 5 minutes until the dough is soft and supple. It may stick to the bowl a little but don’t worry, it needs to be quite wet to make a lovely fluffy bread. If you don’t have a mixer, I find it easiest to mix this in a large bowl, first with a wooden spoon and then finish kneading with oiled hands.
  • FIRST RISE: Use a dough scraper to scrape the dough out of the bowl onto a lightly oiled benchtop. Oil the bowl and your hands lightly, then shape the dough into a ball, return it to the bowl, and cover with plastic wrap, cling film, or a tea towel. Allow the dough to rise in a warm place until doubled in size, around 1 hour.
  • SHAPE: When the dough has risen, turn it out onto the benchtop and divide it into 2 or 4 equal-sized pieces. Shape into balls, then gently stretch each out to roughly the size you’d like your finished bread to be. Line two oven trays with baking paper, place the dough rounds on the trays with space to rise, cover with a cloth, and leave to rise for 20-30 minutes.
  • HEAT THE OVEN: While the dough is rising, heat the oven to 250°C / 475°F.
  • GLAZE AND FINAL SHAPE: When the dough has risen, beat the egg yolk and yoghurt together, then brush one baking tray of the bread (1 or 2, depending on how big you have made them) with the egg mixture. Use your fingers to indent a border all the way around the outside of the bread, then make a crosshatch/diamond pattern by pushing four fingers held close together in diagonal lines into the dough. Scatter sesame and nigella seeds over the top of the bread.
  • BAKE: Bake in the preheated oven for 15-20 minutes until puffed and golden brown. While the first tray of bread is baking, glaze and shape the second tray. When the bread is ready, remove it from the oven and wrap it immediately in a clean tea towel so it stays lovely and soft.

Recommended Equipment

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Nutrition

Serving: 0.5loaf | Calories: 532kcal | Carbohydrates: 99g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 600mg | Potassium: 194mg | Fiber: 4g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 0.01mg | Calcium: 53mg | Iron: 6mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Light Bites
Cuisine | Turkish
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Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

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