Turkish bread, or Ramazan Pidesi, is a traditional Turkish flatbread known for its delicate, flavorful, light, and fluffy crumb. Made with just a few pantry ingredients and one bowl, you can prepare this leavened flatbread in just 90 minutes. If bread is a staple in your diet, this homemade delight is a must-try.
Bread is a must in my home, so it’s no surprise that I frequently bake varieties like Chicken Bread, Roghni Naan and Mediterranean Pita Bread.
This Turkish Bread is relatively new to my table. During a trip to Istanbul, I had Turkish bread with feta cheese and Adana Kebab, and it was one of the best meals I’ve ever had. I immediately knew I wanted Ramazan Pidesi on my table.
If you are a bread-lover, it is a must-have recipe for you.
Table of Contents
Why You'll Love This Recipe
- This bread come together with a few pantry ingredients in just 90 minutes.
- The bread has a focaccia-like crumb — airy, fluffy, and light with a porous texture. It boasts a distinctive aromatic flavor, an egg wash, and is topped with nigella and sesame seeds, giving it a texture.
- The bread has countless uses. It can be served as a side or as the main carbohydrate with any meal. You can pair it with virtually anything and enjoy its versatility.
The Name Ramazan Pidesi (pee-deh-si)
The name Ramazan Pidesi reflects its tradition in Turkey, where it is used to break the fast during the holy month of Ramadan. Muslims observe fasting from dawn to dusk, and at Iftar, the meal to break the fast, special feasts are prepared.
In Turkey, Ramazan Pidesi is a cherished bread for this occasion, known for its soft, chewy texture that pairs well with a variety of dishes. A staple in Turkish, Mediterranean and Middle Eastern cuisine, it has a golden crust and fills the home with its delightful aroma.
Ingredients
- All-purpose Flour: The flour is the main ingredient of the bread and holds the structure of the bread.
- Olive Oil: It keeps the bread fresh for longer. Use extra-virgin olive oil for best results.
- Nigella Seeds: Use black seeds to sprinkle over the loaves before putting them in oven. The seeds are also known as kalonji, black cumin, charnushka or black caraway seeds. These seeds have an onion-ish flavor.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Substitute butter in 1:1 ratio for olive oil in the recipe.
- Sesame Seeds: Sprinkle over the bread after the egg-wash and before baking along with Nigella seeds.
- Herbs: Elevate the flavor of your Turkish Bread by incorporating finely chopped fresh herbs like parsley, dill, or cilantro into the dough. These aromatic herbs will infuse the bread with a burst of freshness and a delightful depth of flavor, making each bite even more enjoyable.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Turkish Bread (Ramazan Pidesi)
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. The first step is to proof the yeast. In a small bowl, mix sugar and yeast in 2 – 3 tablespoon of warm milk. The temperature of the milk should be between 105 and 115 F.
2. Add all the ingredients in another bowl and form a dough using the warm milk. The dough will be sticky in the beginning, but it will come together in a few minutes.
3. Place the dough in a warm place or in the oven with bread proof setting and let it rise for about an hour until. Once the dough has risen and doubled in size, divide the dough in four balls.
4. Scatter flour on the work station and roll each ball into a 7 – 8 inch diameter, about ½ an inch in thickness.
5. Leave the bread to proof again for another 20 minutes.
6. Shape the dough using the fingertips creating a circle about an inch away from the edges. Then make a crisscross diagonal dents to create diamonds inside the circle.
7. Brush the bread with egg and milk wash.
8. Sprinkle black seeds or nigella seeds (and sesame seeds) and bake at 400 F for 8 – 10 minutes. Repeat the baking process with remaining bread balls as well.
Serving Suggestions
- Curries: In Pakistan, curries are a staple food, often enjoyed with rotis or bread. This bread pairs exceptionally well with any Indian or Pakistani curry.
- Cream Cheese: Enjoy Ramadan Pidesi Bread with cream cheese or feta cheese for a delicious combination. The soft, fluffy texture of the bread pairs perfectly with the creamy, tangy flavors of cream cheese or the rich, salty taste of feta.
- Chutneys/Dips: Dip the bread into any chutney or dip of your choice to enhance its flavor. Whether you prefer a tangy tamarind chutney, a spicy mint dip, or a rich, creamy yogurt sauce, the bread’s fluffy texture and mild taste make it an ideal companion for a wide range of dips.
- Soups: Serve the bread alongside any soup to elevate your meal. Whether you’re enjoying a hearty vegetable stew, a creamy bisque, or a light broth, this bread enhances the flavors and adds a delightful texture to each spoonful of soup.
Expert Tips
- Sticky Dough: The dough will be sticky at first, but with a few minutes of kneading, it will begin to come together and form a cohesive, smooth texture. As you continue kneading, it will gradually achieve the consistency of a well-formed dough, making it easier to handle and shape.
- Knead in a Stand Mixer: For a hands-free option, use a stand mixer with a dough hook. The dough will be ready in about 4 minutes when it becomes elastic and slightly sticky. Once it reaches this consistency, stop the mixer.
- Bread Proof Setting: Many modern ovens, like my Samsung cooking range, feature a bread proofing setting that’s perfect for raising dough. To use it, place the dough in a bowl, cover it with plastic wrap, and set it in the oven with the proofing setting on. Allow the dough to rise for about an hour, and you’ll consistently achieve a perfect rise every time.
Recipe FAQs
Yes, you can substitute ½ cup of whole wheat flour with 2 cups of all-purpose flour in this recipe. Avoid using more whole wheat flour, as it will make the bread dense and heavy, affecting the texture and crumb.
Prepare the dough, let it proof, and divide it into four equal-sized balls. Cover the dough balls and refrigerate them for up to a day. When ready to bake, remove the dough from the refrigerator, let it come to room temperature, and then bake as directed.
If your bread has lost its freshness, lightly dampen it and place it in the oven. The heat will help restore its original soft texture.
How to Store
Room Temperature
Store the Ramadan Pidesi bread in an airtight container at room temperature to maintain its freshness. It will stay good for up to three days.
Freezing Instructions
Freeze the bread for up to three months by wrapping each loaf in a Ziploc bag. To reheat, thaw the bread, sprinkle with water, and bake at 240°F for 5–7 minutes.
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Related Bread Recipes
Recipe
Turkish Bread (Ramazan Pidesi)
Ingredients
Bread Dough
- 2 ½ cup all-purpose flour (300 g)
- ½ cup whole milk (112 ml)
- ½ cup yogurt (125 g)
- 2 ¼ teaspoon active dry yeast (7 g) (one small packet)
- 2 teaspoon sugar (8 g)
- 2 tablespoon olive oil (45 ml)
- ½ teaspoon sea salt
- 1 tablespoon nigella or black seeds (11 g)
- 1 tablespoon white sesame seeds (9 g)
Egg-Wash
- 1 egg
- 1 tablespoon milk (15 grams)
Instructions
- Take a small cup and add 3 tablespoon milk in it. Add sugar and yeast and mix it. Leave it for 10 minutes. If the mixture is bubbly and frothy, it means the yeast is active.
- Take a medium sized bowl. Sift in the all-purpose flour to it. Add in the yogurt, olive oil and salt in it and mix.
- Add in the milk to knead the dough. The dough will be little lose and will stick on your hands. Do not worry about it. Keep kneading and it will come together in a few minutes.
- Place the dough in the bowl. Spray with oil and leave it aside in a warm place for about 1 hour until it doubles in volume.
- Preheat the oven at 400 F.
- Divide the dough in four equal balls.
- Dust your work surface and using a rolling ball start rolling out the ball. It will be about ½ inch in height and around 7-9 inches in diameter.
- Place the bread on the oven baking tray and let the bread rest for 20 minutes.
- Using your fingers, create an inner circle about an inch away the edges of the bread. Now create crisscross diagonal lines and form diamond shape inside the circle.
- Beat the egg and milk in a bowl. Using a pastry brush apply this egg-wash on the bread. Sprinkle the white sesame seeds and black nigella seeds over the bread.
- Bake for about 15 - 18 minutes until the bread is golden in color.
Notes
- Sticky Dough: The dough will be sticky at first, but with a few minutes of kneading, it will begin to come together and form a cohesive, smooth texture. As you continue kneading, it will gradually achieve the consistency of a well-formed dough, making it easier to handle and shape.
- Knead in a Stand Mixer: For a hands-free option, use a stand mixer with a dough hook. The dough will be ready in about 4 minutes when it becomes elastic and slightly sticky. Once it reaches this consistency, stop the mixer.
- Bread Proof Setting: Many modern ovens, like my Samsung cooking range, feature a bread proofing setting that’s perfect for raising dough. To use it, place the dough in a bowl, cover it with plastic wrap, and set it in the oven with the proofing setting on. Allow the dough to rise for about an hour, and you’ll consistently achieve a perfect rise every time.
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