Ramadan Pideshi (Turkish bread)
Ramadan Pideshi, also called Turkish Ramadan bread, is a special type of flatbread made during the holy month of Ramadan in Turkey. It is soft, fluffy, and often enjoyed with various meals when breaking the fast, known as Iftar. This bread is an important part of Turkish culture and food traditions during this time of year. It has a soft, fluffy texture with a golden, slightly crispy crust. The bread is light, airy, and filled with delicate flavours. Its round or oval shape, with crisscross patterns on top, gives it a unique and attractive appearance.
Simple Ingredients
The ingredients used are basic and easily available. You need flour, water, yeast, olive oil and salt. Despite the simplicity of its ingredients, the result is a delicious, light bread with a golden, crispy crust.
Making the Bread
Making Ramadan Pideshi is a straightforward process. You prepare the dough by mixing the ingredients and kneading it until it becomes soft and elastic. After the dough rises, you shape it into a round or oval form. One of the unique features of this bread is the crisscross pattern on top, made by pressing the dough with your fingers or a spoon. This pattern not only gives it a traditional look but also helps the bread bake evenly.
Before baking, people often sprinkle sesame seeds and nigella seeds on top. These seeds add a nutty flavour and a slight crunch to the bread. Once baked, the bread has a golden-brown colour with a soft, airy interior.
Cultural Significance
Ramadan Pideshi holds special meaning during the month of Ramadan. In Turkey, bakeries bake this bread fresh throughout the day, and people eagerly line up to buy it just before Iftar. The smell of freshly baked pide fills the air, drawing people to bakeries just before sunset. Families wait eagerly to bring the warm, soft bread home to share with their loved ones. It becomes a symbol of togetherness and community, as people gather around the dinner table to break their fast with this delicious bread.
People enjoy Turkish bread with many dishes during Iftar. It pairs well with soups, stews, and grilled meats. Some enjoy it with dips like hummus, or simply with butter. Its soft texture and mild flavour make it versatile enough to be eaten with different types of meals.
While Ramadan Pideshi is traditionally made during Ramadan, many people enjoy it at other times of the year as well. Its delicious taste and easy preparation make it a favourite for all occasions. Whether served fresh from the oven or toasted, it can complement various meals or be eaten on its own.
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A Global Favourite
In recent years, Ramadan pideshi has gained popularity outside Turkey as well. People from different cultures and countries have started trying their hand at baking this bread at home. Its simple ingredients and easy process make it accessible to home bakers of all skill levels. Baking this bread can be a fun and rewarding experience, as the end result is a delicious loaf that everyone will enjoy.
Ramadan Pideshi is not just a bread but a tradition that brings people together during the special month of Ramadan. Its soft texture, mild flavour, and cultural significance make it a beloved part of Turkish cuisine.
Ramadan Pideshi (Turkish bread)
Ingredients
Starter
- 200 ml warm milk
- 1 tbsp sugar
- 7 g or 2 ½ tsp instant yeast
- 120 g all-purpose flour
Dough
- 245 ml warm water
- 45 ml olive oil
- 415 g all-purpose flour
- 2 ½ tsp salt
Egg wash
- 1 egg yolk
- 1 tbsp water
- 1 tbsp yoghurt
- Sesame seeds and nigella seeds optional
Instructions
Starter
- In a large bowl, add the lukewarm milk (30 -35 degrees), instant yeast, sugar and all-purpose flour. Cover and let it sit for about 25-30 minutes until it becomes frothy.
Make the Dough:
- In a large mixing bowl, combine the flour and salt. Add this to the starter.
- Add the warm water (25-35 degrees), and olive oil to the flour. Mix with a spatula until a dough forms.
- Make sure there are no dry flour streaks. Combine everything well, (the dough will be a little sticky at this stage), cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Gently transfer them to a floured surface. (Don´t press and release the gas).
- Shape them into a log and divide it into 2 equal halves.
- Cupping your hands below, form a ball.
- Transfer them to a baking tray lined with parchment paper.
- Place the dough in the centre of the tray and start stretching with even thickness all around.
- Repeat the same for the 2nd ball.
- Cover the loaves with a damp cloth or an oiled plastic wrap and let them rise for another 25-30 minutes.
- In a small bowl, mix the beaten egg yolk, yoghurt, and water.
- Brush the tops with the egg mixture.
- Using your fingers, gently press a border around the edges of the dough to create a rim.
- Press the dough to create a pattern. Gently make indentations in the shape of a grid or concentric circles, without cutting all the way through.
- Sprinkle with sesame seeds and nigella seeds if desired.
- Preheat your oven to 240°C. Bake for about 12-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Baking with steam
- Preheat the oven to 240°C. While preheating, place a metal or cast iron pan (like a baking tray or a skillet) on the bottom rack of the oven. This pan will be used to create steam.
- Boil 1-2 cups of water. You will pour this into the preheated pan to create steam when the bread goes into the oven.
- Once your oven is fully preheated, place the baking sheet with the dough on the middle rack.
- Immediately and carefully pour the boiling water into the preheated pan at the bottom of the oven. Quickly close the oven door to trap the steam.
- Bake the Ramadan Pidesi for 15-20 minutes. The steam will create a moist environment for the bread to rise and develop a shiny, golden crust.
- The bread is done when the crust turns golden brown, and it sounds hollow when tapped. If the crust browns too quickly, you can cover the bread loosely with aluminium foil.
- Once baked, take the bread out of the oven and let it cool slightly on a wire rack.
Frequently Asked Questions
Ramadan Pideshi is a traditional Turkish flatbread made during the holy month of Ramadan. It has a soft, fluffy texture and a crispy golden crust, making it a popular choice for Iftar meals.
Ramadan Pideshi is characterized by its unique crisscross pattern on top and its light, airy texture. It is specifically made during Ramadan and is often enjoyed as part of the Iftar meal.
To prepare Ramadan Pideshi, mix and knead the ingredients to form a dough, allow it to rise, shape it into rounds or ovals, and create the crisscross pattern. Before baking, it is sprinkled with sesame or nigella seeds for added flavour.
Ramadan Pideshi pairs well with various dishes, including soups, stews, grilled meats, and dips like hummus or yoghurt. It is a versatile bread that complements many meals.
Yes, while it is traditionally made during Ramadan, many people enjoy making and eating Ramadan Pideshi throughout the year due to its delicious flavour and ease of preparation.
To store leftover Ramadan Pideshi, keep it in an airtight container at room temperature for up to two days. For longer storage, you can freeze it and reheat it when needed.
During Ramadan, many bakeries in Turkey sell fresh Ramadan Pideshi. Outside of Turkey, you may find it at Middle Eastern or Turkish grocery stores, or you can try making it at home using simple recipes.
Absolutely! While sesame and nigella seeds are traditional, you can customize the toppings to your liking, adding herbs or spices for extra flavour before baking.
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