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Ramazan Pidesi – Soft Turkish Bread

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4 from 64 reviews

Ramazan Pidesi is a traditional soft Turkish bread known for its tender interior and lightly crisp crust. This bread is commonly enjoyed during the month of Ramazan, often served fresh and warm. It features a distinctive patterned surface, brushed with egg yolk and topped with sesame seeds, making it both visually appealing and delicious.

Ingredients

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Ingredients

  • 4 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup warm milk
  • 1/2 cup warm water
  • 1 egg yolk
  • 2 tbsp sesame seeds

Instructions

  1. Prepare the dough: In a large bowl, combine the warm milk, warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active. Then add the flour and salt gradually, mixing until a soft dough forms.
  2. Knead the dough: Transfer the dough onto a floured surface and knead it for about 8-10 minutes until smooth and elastic.
  3. Let the dough rise: Place the kneaded dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
  4. Shape the dough: After rising, punch down the dough gently. Shape it into a flat round loaf, approximately 10-12 inches in diameter. Use your fingers or a fork to create the characteristic patterned indentations on the surface of the bread.
  5. Brush with egg yolk and sprinkle sesame: Brush the surface of the shaped dough generously with the egg yolk to give it a beautiful golden color when baked. Sprinkle sesame seeds evenly on top.
  6. Bake the bread: Preheat your oven to 425°F (220°C). Place the bread on a baking tray lined with parchment paper and bake for 15-20 minutes or until the bread turns a lovely golden brown and the crust is lightly crisp.
  7. Cool and serve: Remove the bread from the oven and let it cool slightly on a wire rack. Serve warm to enjoy the soft interior and crispy crust.

Notes

  • The dough should be soft but not sticky; adjust flour or water as needed during kneading.
  • Ensure the milk and water are warm, not hot, to properly activate the yeast without killing it.
  • Creating the traditional pattern with your fingers or a fork adds authentic texture and look.
  • For best results, bake immediately after shaping and egg wash application.
  • Serve the bread fresh, as it is best enjoyed the same day.

Find it online: https://yumfoodusa.com/ramazan-pidesi-soft-turkish-bread/