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In a small bowl, combine the instant yeast and sugar with about 1 cup of the lukewarm water. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large bowl (a 4-quart Pyrex with a lid is recommended), whisk together the bread flour and salt.

Make a well in the center of the flour mixture. Pour in the bloomed yeast mixture first, then gradually add the remaining lukewarm water, little by little, while mixing with a wooden spoon or spatula. Continue mixing until a very wet and sticky dough forms. It should be too sticky to handle without wet hands.

Cover the bowl containing the dough tightly with plastic wrap, then cover with a kitchen towel. Place the bowl in a warm spot (such as an oven with the light on but the oven off) and let it rise for 1 1/2 hours, or until doubled in size.

Once the dough has risen, remove the plastic wrap. Generously sprinkle flour on top of the dough and onto a clean counter surface.

Gently turn the bowl over to let the sticky dough fall out onto the floured counter. Shape the dough into a large ball by gently folding the sides towards the center.

Flip the large dough ball over and use a knife to cut it into two equal-sized pieces. Shape each piece into a ball.

Line two baking sheets with parchment paper. Place one dough ball on each prepared baking sheet. Cover them again with plastic wrap and a kitchen towel, and place in a warm spot to rise for an additional 25 minutes.

While the dough is on its second rise, prepare the yogurt-egg wash. In a small bowl, combine the 1/4 cup yogurt and 1 egg yolk. Whisk them together until smooth. If using thick yogurt, dilute the mixture with a bit of water until it reaches a brushable consistency.

Preheat your oven to 230°C (450°F).

After the second rise, remove the plastic wrap from one dough ball. Spread half of the yogurt-egg mixture onto the top of this dough ball, first using a spoon and then your hands. Use your hands to gently press the dough out into a rough circular shape. Then, using your fingers, press a pattern for the crust around the edge and a crisscross pattern in the center of the dough.

Sprinkle a mixture of sesame seeds and black caraway seeds generously over the top of the bread.

Carefully transfer the baking sheet to the preheated oven and bake for approximately 15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

While the first loaf is baking, repeat steps 11-12 for the second dough ball. Once the first loaf is done, remove it from the oven and bake the second loaf.

Let the Ramazan Pidesi cool slightly on a wire rack before serving. Enjoy plain or with honey. If making two rounds, one can be frozen for later once completely cooled.


In a small bowl, combine the instant yeast and sugar with about 1 cup of the lukewarm water. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large bowl (a 4-quart Pyrex with a lid is recommended), whisk together the bread flour and salt.

Make a well in the center of the flour mixture. Pour in the bloomed yeast mixture first, then gradually add the remaining lukewarm water, little by little, while mixing with a wooden spoon or spatula. Continue mixing until a very wet and sticky dough forms. It should be too sticky to handle without wet hands.

Cover the bowl containing the dough tightly with plastic wrap, then cover with a kitchen towel. Place the bowl in a warm spot (such as an oven with the light on but the oven off) and let it rise for 1 1/2 hours, or until doubled in size.

Once the dough has risen, remove the plastic wrap. Generously sprinkle flour on top of the dough and onto a clean counter surface.

Gently turn the bowl over to let the sticky dough fall out onto the floured counter. Shape the dough into a large ball by gently folding the sides towards the center.

Flip the large dough ball over and use a knife to cut it into two equal-sized pieces. Shape each piece into a ball.

Line two baking sheets with parchment paper. Place one dough ball on each prepared baking sheet. Cover them again with plastic wrap and a kitchen towel, and place in a warm spot to rise for an additional 25 minutes.

While the dough is on its second rise, prepare the yogurt-egg wash. In a small bowl, combine the 1/4 cup yogurt and 1 egg yolk. Whisk them together until smooth. If using thick yogurt, dilute the mixture with a bit of water until it reaches a brushable consistency.

Preheat your oven to 230°C (450°F).

After the second rise, remove the plastic wrap from one dough ball. Spread half of the yogurt-egg mixture onto the top of this dough ball, first using a spoon and then your hands. Use your hands to gently press the dough out into a rough circular shape. Then, using your fingers, press a pattern for the crust around the edge and a crisscross pattern in the center of the dough.

Sprinkle a mixture of sesame seeds and black caraway seeds generously over the top of the bread.

Carefully transfer the baking sheet to the preheated oven and bake for approximately 15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

While the first loaf is baking, repeat steps 11-12 for the second dough ball. Once the first loaf is done, remove it from the oven and bake the second loaf.

Let the Ramazan Pidesi cool slightly on a wire rack before serving. Enjoy plain or with honey. If making two rounds, one can be frozen for later once completely cooled.
