Delicious Turkish Ramadan Pide /Ramadan Pidesi is a soft bread traditionally baked during the month of Ramadan in Turkey. Soft crust bread goes well meat or soup.
Inspiration comes in various ways is it. Yes, I decide to make this bread inspired from a 1-minute video in insider in Facebook. This is month of Ramadan, where people fast whole day and in the evening after the sun set they break the fast. In Turkey they make this delicious soft bread called Turkish Ramadan pide to go with meat and soup. It is traditionally served for the iftar and sahur meals during the holy month of Ramadan.
This is simple bread made with flour, yeast, sugar, milk, oil and water. But uniqueness of this recipe is that the characteristic crisscross pattern is made after egg wash using the fingers without any tool. I tried my best, but my technique still requires some improvement. This bread is best served with spicy curry or meat.
Turkish Pide Bread (ramazan Pidesi)
I have tried pide earlier not this Ramadan pidesi, so decide to make this. Ramadan pideskilogram price was announced as 7 pounds 20 cents. In Ankara, 275 grams of pide will be sold at 2 liras read in one of the newspaper. This Ramadan pidesi is either round or flat in form and having a weave-like patterned crust sprinkled with nigella seeds and sesame seeds.
I also read that people will line up near bakeries before the sunset and buy this warm Ramadan pidesi as it comes of out oven. The sale is also at a brisk pace with lines spilling over the pavement. Turkish bread is baked fresh, daily. It doesn’t have preservatives, so it tends to go soft and chewy after just a few hours.
My love of breads inspired me to bake this Turkish bread. Even if you are not fasting, try this bread this just simple recipe. I love to connect with food from various countries even if I can’t make a trip there.
Turkish Ramadan Pide (ramazan Pidesi)
Here comes my version of Turkish Ramadan Pide / Ramadan Pidesi which I got from various recipes as well as from YouTube videos.
Delicious simple soft bread traditionally baked during the month of Ramadan In Turkey. It has soft crust and chewy interior goes well with bowl of soup or meat.
To keep the pides soft and warm, place a dry towel over them when fresh out of the oven. You can also reheat them before eating; just sprinkle them with water and place in a hot oven (180 C/ 350 F) for a few minutes.
Turkish Ramadan Bread
Calories: 775 kcal | Carbohydrates: 148 g | Protein: 24 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 74 mg | Sodium: 824 mg | Potassium: 340 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 197 IU | Vitamin C: 1 mg | Calcium: 161 mg | Iron: 9 mg
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.is a traditional Turkish flatbread that you can make right at home in less than 2 hours without kneading! In fact, you likely have most of the ingredients you need in your cabinet right now!
I’m going back to the basics with this pide recipe. I keep things simple: a 5-ingredient dough, an egg wash, and some sesame and nigella seeds dusted on top for a bit of extra texture and flavor. And that’s it! Simple, but fluffy and flavorful.
Ramazan Pidesi / Turkish Ramadan Pita Recipe
This Turkish bread comes in many shapes and sizes, and with a variety of different toppings. I first tasted this while in Istanbul, it’s found all over the street from vendors alongside simit. Simit is another great bread to add to your recipe repertoire. This Turkish “bagel” is mild and a bit sweet — perfect for breakfast.
Pide Turkish Flatbread (know as Ramazan Pidesi) is often used as a flatbread base for pizza with meat, sauces, and cheese on top. Similar to pita, you can also dip it in some Lamb or White Bean hummus, or enjoy it with rice and meat. I love it with my lentil soup.
1. Prep the Dry and Wet Ingredients. Add the warm water and sugar to a large bowl or stand mixer. Stir the dry yeast into the water. While that sits, pour the flour and salt into a separate bowl and combine with a whisk.
How To Make Your Own Classic Turkish Ramadan Pide
2. Combine. Sprinkle the flour into the warm water. Mix together with a spatula or your hands until a shaggy dough forms. Cover and set aside for 30 minutes.
3. Pull and Fold. Lightly wet your hands with water. Take the far side of the dough and pull it upward and toward yourself, within the bowl, while pressing it down. Turn the bowl 90° and repeat, pulling and folding a total of 4 times.
4. Divide in Half. On a floured surface, halve the dough. Roll each half into a ball, place onto a baking sheet lined with parchment paper, and cover loosely. Allow to rise for 5 minutes.
Turkish Ramadan Pide Ramadan Pidesi Homemade Soft Bread With Nigella And Sesame Seeds On The Top Stock Photo
5. Shape and Let Rise. Uncover and roll each ball into a round shape about ½“ thick. Press and squeeze to remove air bubbles. Take a new piece of plastic wrap, coat with oil or cooking spray, and cover the dough for another 25 minutes.
1. Preheat and Prep. While the dough rises, preheat your oven to 400°F and prepare the egg wash. Pour the flour into a bowl and slowly add the boiling water, whisking continuously to avoid dry clumps. Allow to cool before adding the yogurt and egg, mixing well.
2. Egg Wash and Indent. Brush the egg wash over the dough halves, covering the tops and the sides. Press with your fingertips to make indents around the edge of each half, about one inch from the edge. Dip your fingers into the remaining egg wash and continue to indent 3-4 rows within the circle that you made. Turn the dough 45° and repeat, indenting another 3-4 rows to make a diamond pattern.
Turkish Pide Bread Recipe| Ramazan Pidesi Recipe
3. Season and Bake. Sprinkle the sesame and nigella seeds over top, then slide the baking sheet onto the oven’s middle rack. Bake until golden on top — about 18-20 minutes. If the bread is cooking unevenly, rotate the pan halfway through so that the other side cooks as well.
4. Let Cool and Serve. Move the bread to a wire rack to prevent the bottom from burning while it cools. Serve while the bread is still warm, and enjoy!
This Turkish bread is very simple and yet full of flavor! It’s made with a basic yeast dough and brushed with a tangy egg wash that gives the crust a gorgeous golden hue. Then, it’s topped with crunchy nigella and sesame seeds for some extra texture.
Turkish Pita (ramadan Pita)
When making Turkish bread, we’re not waiting overnight for the dough to rise. Instead, we’re giving it about an hour to rise at room temperature before baking. As long as it isn’t too warm or chilly in your kitchen, it should be just fine on the counter.
The two are similar in their flavor and the way that they are used, but they differ in the baking process and look.
:max_bytes(150000):strip_icc()/turkish-ramadan-flat-bread-pide-recipe-4129254-hero-01-0fcedf6326904295aef45bc201bbe2e7.jpg?strip=all)
Pide is fluffier than pita, and egg washed for a crisp and golden exterior with traditional pattern. Unlike pita, it is not kneaded or flattened into disks before baking.
Ramazan Pidesi Recipe
This Ramazan Pidesi is a 5-ingredient, no knead round Turkish flatbread with a characteristic weave-like pattern thats sprinkled with sesame and nigella seeds.
Calories: 821 kcal | Carbohydrates: 158 g | Protein: 26 g | Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 82 mg | Sodium: 1210 mg | Potassium: 306 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 120 IU | Vitamin C: 1 mg | Calcium: 134 mg | Iron: 11 mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Pide Turkish Flatbread (ramazan Pidesi)
I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.There are few meals that aren’t improved by a freshly baked Turkish flatbread. This particular version is primarily eaten during Ramadan, but as far as I’m concerned it’s worth making regardless of what the calendar shows.
Turks eat a lot of bread. Whether we’re talking breakfast, lunch or dinner, there’s always a generous piece of white loaf on the table. In fact, many Turks get more calories in a day from bread than from anything else.
Perhaps it’s to do with the area’s long history of cultivating wheat and
0 Komentar