Turkish cuisine · Dough, Pasta & Rice

Ramadan Pide

Round, soft yeast bread with a diamond pattern, a yogurt-egg glaze, and sesame and nigella seeds.

Ingredients · for 6 servings

• 600 g flour
• 1 packet yeast
• 380 ml lukewarm water
• 2 tsp sugar
• 2 tsp salt
• 2 tbsp olive oil
• 3 tbsp yogurt
• 1 egg yolk
• 2 tbsp sesame seeds
• 1 tbsp nigella seeds

Instructions

1. Mix the yeast with the sugar and 100 ml of the lukewarm water and let stand for 10 min. until the mixture foams clearly.
2. Add the flour, salt, remaining water and olive oil and knead for 10 min. into a very soft, slightly sticky dough — it should be softer than pizza dough — then cover and let rise for 60 min.
3. With oiled hands, place the dough on a baking sheet lined with parchment, flatten into a round loaf about 28 cm across and 2 cm high, and let rest for another 20 min.
4. Whisk the yogurt with the egg yolk and 1 tbsp water, brush generously over the loaf, and use wet fingertips to press first a border, then a deep diamond pattern into the dough.
5. Sprinkle with sesame and nigella seeds and bake in an oven preheated to 230 °C (450 °F) for 18–20 min. until the bread is a rich golden brown and sounds hollow when tapped on the bottom.
6. Let cool on a rack for 10 min., then tear into warm pieces and serve with cheese and olives to break the fast.