Turkish Bread (Ramazan Pidesi)
by 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.
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
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
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.
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