Turkish Ramadan Flatbread (Ramazan Pidesi)
Ramazan pidesi Say it: rah-mah-ZAHN pee-DEH-see
Ramazan pidesi is Turkey’s soft, round Ramadan flatbread, baked daily in bakeries and at home throughout the holy month. It has a pillowy, slightly chewy crumb, a golden rim, and a glossy top scattered with sesame seeds and sometimes nigella. Families buy or bake it just before iftar, when it is still warm and fragrant, to tear and share alongside soup, olives, cheese, and the evening meal. Its gentle yeast flavour and tender crumb make it a simple but much-anticipated part of the Ramadan table.
Turkish Ramadan Flatbread (Ramazan Pidesi)
Ramazan pidesi
Pronounced rah-mah-ZAHN pee-DEH-see
- Serves
- 4
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Topping
Method
Whisk the warm water, yeast, and sugar in a large bowl and leave for 5–10 minutes, until foamy on the surface. Add the bread flour, salt, and oil.
Mix to a shaggy dough, then knead on a lightly floured surface for 8–10 minutes, until smooth, soft, and elastic and it springs back when pressed. Add only as much extra flour as needed to keep it from sticking.
Cover the bowl and let the dough rise in a warm place for 1–1 1/2 hours, until doubled in size and domed. Punch it down gently.
Divide the dough into 2 equal pieces and shape each into a smooth ball. Cover and rest for 10 minutes so the gluten relaxes.
Press or roll each ball into a round about 9–10 inches (23–25 cm) across, keeping a slightly thicker rim. Place on a parchment-lined baking tray or a floured peel.
Cover loosely and proof for 20–30 minutes, until puffy and soft. Meanwhile, preheat the oven to 475°F (240°C) with a baking stone or heavy tray inside.
Whisk the egg yolk with the water. Press dimples over the center of each pide with your fingertips, leaving the rim raised, then brush the surface and rim with egg wash. Sprinkle with sesame and nigella seeds.
Bake one at a time on the hot stone or tray for 12–15 minutes, until golden at the rim, glossy on top, and set in the center. Cool briefly on a rack and serve warm.
Regional variants
Some bakeries press a spiral or sunburst pattern of dimples and scatter nigella alongside sesame; a matte finish can be made by brushing with water instead of egg wash.
Cook's notes
- A very hot oven and preheated tray give the pide its characteristic golden, crisp rim and airy center.
- Keep the dough soft; adding too much flour makes the bread dense rather than pillowy.
- Press the dimples firmly but do not pierce the dough, so the flatbread keeps its soft structure.
Serve with
Soup, white cheese, olives, and tea, especially for iftar.
Make ahead and storage
Best eaten warm the day it is baked; wrap cooled pide tightly and refresh in a 350°F (175°C) oven for 5 minutes. Freeze baked pide for up to 1 month.
