A new post, yay! Wishing everyone a blessed and joyous Ramadan! Finally sharing my Ramazan pide with you. You may notice it is spelled with a z, instead of a d, and that is because in Albanian and Turkish we say Ramazan!
I’ll be writing up the recipe with both traditional drinking cups and measuring cups separately not to confuse anyone, but you can use whichever you prefer.
I am out of black seed so if you have, you can use and combine with sesame or use it on its own or just use sesame seeds.
What you will need (in traditional measuring):
- 1 and 1/2 su bardagi (small water glass) warm milk
- 1 su bardagi (small water glass) warm water
- 1/2 cay bardagi turkish tea cup of oil
- 1 egg – white for dough, yellow for top
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp yeast
- 5 su bardagi (small water glass) of flour
For those using a measuring cup:
- 1 cup warm milk
- 3/4 cup warm water
- just below the 1/4 cup line of oil
- 1 egg- white for dough, yellow for top
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp yeast
- 3 cups flour
Warm the milk and water in a small pot, add sugar and yeast, and allow yeast to bloom. If you are using instant yeast, you can skip this part and throw the instant in with the rest of the ingredients.
Add the yeast mixture into the bowl with the rest of the ingredients. Knead to form soft dough. I use my mixer and dough hook. Dough will be sticky and soft.
Cover and allow to rise for about 40 minutes.
Divide into two and shape both portions into circles on a baking pan lined with parchment paper or a greased pan. You can make it a perfect circle or spread it out a bit more, it is up to you.
Spread some olive oil on top, and using your fingertips, make indents around to design a crust, then make indents across then again to make a diamond shape. Brush the egg yolk on top and sprinkle with sesame seeds and/or black seeds.
Bake at 350 until bread is baked and golden brown takes about 20 minutes, every oven is different, so check on it.
Best served fresh.
Hi thank you for your wonderful recipe. So you divide the dough in two. Does that mean you make two separate pides? It looks delicious.