Ramazan Pidesi
Ramazan Pidesi
Ingredients
- 700 grams bread flour
- 600 ml lukewarm water
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
For the Topping
- 1/4 cup yogurt
- 1 egg yolk
- as needed water, to dilute yogurt if thick
- as needed sesame seeds, for sprinkling
- as needed black caraway seeds, for sprinkling
Instructions
- 1
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.
⏱️ 10 min
- 2
In a large bowl (a 4-quart Pyrex with a lid is recommended), whisk together the bread flour and salt.
⏱️ 2 min
- 3
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.
⏱️ 8 min
- 4
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.
⏱️ 90 min
- 5
Once the dough has risen, remove the plastic wrap. Generously sprinkle flour on top of the dough and onto a clean counter surface.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Flip the large dough ball over and use a knife to cut it into two equal-sized pieces. Shape each piece into a ball.
⏱️ 3 min
- 8
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.
⏱️ 25 min
- 9
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.
⏱️ 2 min
- 10
Preheat your oven to 230°C (450°F).
⏱️ 15 min•🌡️ 230
- 11
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.
⏱️ 5 min
- 12
Sprinkle a mixture of sesame seeds and black caraway seeds generously over the top of the bread.
⏱️ 1 min
- 13
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.
⏱️ 15 min•🌡️ 230
- 14
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.
⏱️ 15 min•🌡️ 230
- 15
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ramazan Pidesi
- 700 grams bread flour
- 600 ml lukewarm water
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
For the Topping
- 1/4 cup yogurt
- 1 egg yolk
- as needed water, to dilute yogurt if thick
- as needed sesame seeds, for sprinkling
- as needed black caraway seeds, for sprinkling
Instructions
- 1
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.
⏱️ 10 min - 2
In a large bowl (a 4-quart Pyrex with a lid is recommended), whisk together the bread flour and salt.
⏱️ 2 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 90 min - 5
Once the dough has risen, remove the plastic wrap. Generously sprinkle flour on top of the dough and onto a clean counter surface.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Flip the large dough ball over and use a knife to cut it into two equal-sized pieces. Shape each piece into a ball.
⏱️ 3 min - 8
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.
⏱️ 25 min - 9
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.
⏱️ 2 min - 10
Preheat your oven to 230°C (450°F).
⏱️ 15 min•🌡️ 230 - 11
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.
⏱️ 5 min - 12
Sprinkle a mixture of sesame seeds and black caraway seeds generously over the top of the bread.
⏱️ 1 min - 13
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.
⏱️ 15 min•🌡️ 230 - 14
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.
⏱️ 15 min•🌡️ 230 - 15
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.
⏱️ 5 min