Turkish pide bread is a traditional no knead flatbread that's fluffy and so easy to make. Fresh out of the oven, this bread is fluffy and perfect with some cheese.
You know my love for homemade bread. From traditional Persian barbari and simit to lavash and pita bread, I love having fresh bread on the table everyday. I guess that's a trait I picked up from being raised in Iran and living in Turkey. Bread is a staple of our culture and cuisine, is always respected and rarely wasted.
There are bakeries in every corner of Istanbul. The smell of freshly baked simit and other types of bread is so mesmerizing that it's almost impossible to not walk into each and every bakery to grab a loaf of bread.
Fluffy Turkish Bread (pide Bread)
Ramazan pidesi is a classic Turkish bread that's a bit similar to Persian barbari. It's common to find it through the holy month of Ramadan in Turkey. People who practice fasting during the month of Ramadan usually break their fast with this bread.
Pide is soft and fluffy on the inside and to keep it fresh and soft, I usually cover it with wet paper towels right out of the oven. I love having this bread for breakfast. However, it makes a great addition to any main dish as well.
In a large bowl whisk milk, water, olive oil, sugar, salt, instant dry yeast and egg white. Add the flour one cup at a time and mix well until combined and the dough comes together. Cover the bowl and let it sit for 30 minutes.
Turkish Simit (sesame Bread Rings) + Video
Sprinkle the surface generously with flour. Transfer the dough to the surface. Shape it into a boule and make sure it's floured on all sides. Cut the dough into 8 pieces. Place two of the dough balls on a baking sheet lined with parchment paper. Cover gently and let them rise for 20 minutes.
Preheat the oven to 400ºF and place an empty baking dish in the lower rack. In a small bowl mix egg yolk, yogurt and water. Brush a bit of the glaze on the dough balls and with your fingers, spread them into round circles with about ½ inch thickness.
Using your fingers, first make indentations on the dough about 1 inch from the edge to make a circle. Then with your fingers make diagonal indentations in two different directions to make diamonds inside that circle. Repeat the same process with the remaining 6 dough balls.
Turkish Pide Bread (fladenbrot)
Once the oven is hot make the indentations again on the dough. Top with sesame seeds and place the baking sheet on the middle rack. Fill the baking dish on the lower rack with 2 cups of water and close the oven door. Bake in the oven for 15-18 minutes until golden on top. Once out of the oven, cover the loaves with a damp paper towel. The steam of the bread with be trapped and your bread will be soft and fluffy. Repeat the baking process with the remaining loaves.
You can serve this bread as part of breakfast with cheese, labneh, butter, jam and all the other fixings. It also goes very well with all kinds of egg dishes such as menemen, cilbir (Turkish eggs and yogurt), or nargesi (Persian spinach and eggs).
Store this bread in a plastic bag or a bread bag and keep at room temperature for up to 2 days. You can refrigerate Turkish pide bread for up to a week as well.
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It's possible to use some whole wheat flour to make this bread. Substitute 1 ½ cup of whole wheat flour for all purpose flour and use only 3 ½ cup all purpose flour.
I don't advise using more whole wheat flour since it's a denser type of flour and would change the texture unless you change the ratios of the liquids as well which will call for a few more rounds of testing.
You probably have added more flour than needed. Add enough flour so the dough comes together but is still sticky (check out the video). Too much flour will make the dough denser and the bread harder.
Turkish Flatbread (bazlama)
Yes. Make the dough and let it rise. Then divide it into 8 balls (or 2 balls if you're making large loaves). Cover them and refrigerate for up to 24 hours. Let the dough balls come to room temperature before baking them.
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Calories: 346 kcal Carbohydrates: 56 g Protein: 9 g Fat: 9 g Saturated Fat: 2 g Cholesterol: 26 mg Sodium: 171 mg Potassium: 133 mg Fiber: 2 g Sugar: 2 g Vitamin A: 80 IU Calcium: 73 mg Iron: 4 mgRamazan Pidesi is a 5-ingredient, no knead round Turkish flatbread made ONLY during the month of Ramadan. It’s characteristic weave-like pattern is sprinkled with sesame and nigella seeds. A quick bread to make, you likely have most of the ingredients you need in your pantry cabinet right now!
Greek Yogurt Turkish Flatbread (bazlama)
Both are correct but, Ramazan Pidesi is spelled with a “z” in countries where Arabic is not the main language, such as Turkey (Turkish), Pakistan (Urdu) and India (Hindi).
I first tasted this in Turkey while visiting Istanbul during the month of Ramadan a few years back. This pide is NOT to be confused with the “other Pide”, a Turkish flatbread pizza with toppings. No, no, this is Ramadan-time bread only!
Another equally delicious bread from Turkey is the sesame topped simit bread that can be found along most streets stacked tall and carried on the vendor’s heads.
Turkish Pide Bread (no Knead)
Simit is another great bread to add to your recipe repertoire. This Turkish “bagel” is mild and a bit sweet — perfect for breakfast.
I’m going back to the basics with this pidesi 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.
Turkish Pide Flatbread (know as Ramadan 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.
Traditional Bread For Eid Recipe
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.
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.
No Knead Turkish Bread
4. Let Cool and Serve. Move the Ramazan Pidesi to a wire rack to prevent the bottom from burning while it cools. Serve while the bread is still warm, and enjoy!
This Turkish flatbread 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.
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.
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Pidesi is a round, no-knead Turkish flatbread with a characteristic weave-like pattern thats sprinkled with sesame and nigella seeds. Pide is another Turkish bread, typically an elongated, boat-shaped flatbread that’s wrapped around a vegetarian, cheese or meat filling and baked. However this is also called pide, but Ramadan Pide, and is round with a indented pattern.
The two are similar in their flavor and the way that they are used, but they differ in the baking process and look.
Pidesi 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.
The Best Turkish Bread (no Knead Overnight 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:
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