Ramazan Pidesi (Ramadhan Pide)


  • 1-cup milk, warm to the touch
  • 1 Tablespoon dry yeast
  • 1 Tablespoon sugar
  • 1½ teaspoons salt
  • 2-¼ cups all-purpose flour
  • 1 egg yolk and 1 tablespoon water for glazing
  • 1 teaspoon black seed


Combine the milk, yeast and sugar in a small bowl. Stir and cover. Let stand for 15-20 minutes. Place the flour in a large bowl and make a well in the center. Pour the milk mixture in the center and knead lightly for a few minutes until you obtain soft dough and the mixture pulls a bit from the sides of the bowl. Cover the bowl with a kitchen towel and leave it in a warm place until doubled in volume, for two hours.
Grease a shallow-sided baking pan. Gently punch down the dough and turn it out onto a floured countertop, tabletop or a large cutting board. Gently knead the dough for one minute. Using a rolling pin, roll the dough into a ¼-inch thick circle and 10 inches in diameter. Cover with the dish towel and leave it again to rise about half an hour.
Preheat the oven to 350 °F. Dimple the surface all over with your fingers. Using a basting brush, glaze the top with egg yolk mixture and sprinkle with black seed. Bake until golden brown about 20 minutes. Remove to a serving dish or basket and wrap with a decorative kitchen towel or large cloth napkin. Serve fresh from the oven.

This traditional Turkish flatbread is eaten in Ramadan.

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