Turkish Ramadan Pide
I'm gonna show you a special bread we eat during Ramazan, "Ramazan Pidesi". The recipe will be a bakery style I already shared another one and got nice feedbacks from you. Many of you tried already. But thi s one we will have the same ingredients. Just water, flour, yeast and salt. But the technique is really different. I got it from a baker. He is also Turkish YouTuber, chef. I will include the channel link. It is very easy to make. But it has its own distinc flavor because of the wheat brand we use while we are shaping the sesame and nigella seed on top and the baking method. It is delicious with any meal during breakfast or dinner in case in Ramadan, it is Iftar with some breakfast spread with eat before the meal, some jam, butter, honey and cheeses, olives of course. In any way it's a great company. So let's make it. I'm using 500 ml 2 cups of cold water. And about 5 and a half to 6 cups flour 600 and 70-80 grams. If you can't find, use bread flour. I'm using all purpose here. It is hard to find in Turkey in regular markets. So first we gonna need the flour and water only for about 5-7 minutes. The flour I used seems didn't take that much water so, I happy to add a bit more. It should be sticky but not too much. And after about 7 minutes of kneading, I add 1 and a half tsp of salt. And a bit more flour. And going to knead for about 3-4 more minutes. As you can see it is still sticky. And now I'm adding about 20 grams fresh yeast or instead you can add about 1 tsp dry active yeast. And I continue to knead for couple of more minutes. Adding more flour if needed until it is still sticky but smooth, soft, playable dough. Here is my pide dough ready. ı'm gonna shape into a bowl. If you are kneading by hand after the kneading process you can fold couple of times to stretching the dough. And then let it rest until it doubles. I'm sprinkling some flour over my countertop. And get the dough out. You can sprinkle a bit more flour but don't use too much. We want a soft dough. Just going to cut them into portions. I'm gonna scale my dough. And it was about 1 kg and 300 grams. I wanted to portion into 500 grams "pide"s. And use the rest to make a simple small pide. Of course you can simply just cut it into If you fold like this, you will end up having a nice surface on top. And after shaping make sure to sprinkle enough wheat brand. If you can't find. If you can't you can also use corn meal. So it doesn't stick. Cover them with a clean damp kitchen towel. And let them rest for about 20 minutes. In the previous recipe I shared, I used mix of egg yolk, yogurt and oil. This time I'm gonna use only whisked whole egg. You can use both choices for egg wash. And here is the fun part begins. As it is already risened, it will create some nice air packets and pillows. And transfer it to your baking tray again sprinkled wheat brand. Or you can also use baking paper. But it will be harder to stretch if you use so. And gently stretch a little bit. After placing into the pan. And again generously I'm using the egg wash and then shape it. Beginning from the middle. And this way you also open up stretch up the dough a little bit. But you can also use rolling pin if you want at the first hand before you rise the dough again. So it will be easier to open. I'm intentionally stretching the dough while transferring to my tray. And here is the last one. I used some more egg wash on top. And you can go trough the pattern again to make it more visible. And traditionally we sprinkle sesame seeds on top and some nigella seeds. My oven is preheated to 220 celsius degree. And I baked it alternately changing depends on top to bottom. So they cook evenly. And you can sprinkle some water and then cover it with a damp kitchen towel to keep it soft. Here it is my friends. It came up really great both crunchy and a little bit chewy. The inside is very soft and the wheat brand, we spread nigella and sesame seeds on top. It really makes very flavorful.
