During the month of fasting during Ramadan, the smell of Ramadan pide fills the streets of Turkey just before iftar (the breaking the fast meal at sunset). Lines form outside bakeries as bakers toss the hot, fresh bread into bags.
In smaller towns and villages, just before the iftar meal, it is common to see the men riding on bicycles to the nearest bakery to pick up the pide while their wives are home preparing the greater feast for the family.
In this recipe, I have used a combination of 10-grain flour and whole wheat flour to create a healthier version of this Ramadan pide which can be prepared any time of the year. This recipe does require advanced planning, because some of the dough is left to ferment in the refrigerator for 24 hours before baking. This fermentation process increases the flavor complexity of the final product.
Makes 3 small loaves
3 cups multi-grain flour (540 grams) *I used Bob's Red Mill ten-grain flour
1 1/2 cups whole wheat flour (180 grams)
1 package instant yeast
1 Tbsp sugar (12 grams)
1 1/2 cups warm water (355 ml)
1/2 cup milk (120 ml)
3 Tbsp olive oil (45 ml)
1 egg yolk
1 small spoonful of yogurt
Splash of water
Nigella and/or sesame seeds
- DAY BEFORE: In a small bowl, combine 1/4 of yeast, 1 cup of 10 grain flour, and half of the water (3/4 cups). Let rise, covered, for 1 hour, then place into refrigerator overnight (at least 12 hours).
- MORNING: Take dough out of refrigerator and let it return to room temperature. Let sit for 2-3 hours.
- Mix the fermented dough with the rest of the dough ingredients and knead well by hand or in a mixer. Dough will be slightly sticky to work with.
- Transfer dough to a bowl and allow to rise again for 1 hour.
- Preheat oven to 500 degrees Fahrenheit (250 degrees Celsius) and place a baking/pizza stone on the bottom shelf.
- Using floured hands, separate dough into 3 pieces and roll each piece into rounds that are about 1/2 inch (1 cm) thick. Using the stick end of a wooden spoon, make deep indentations in the dough.
- In a small bowl, whisk egg yolk, yogurt, and water. Using a brush or spoon, coat the top of the pide. Sprinkle with nigella and/or sesame seeds.
- Place an oven-safe pan with water in the oven to create steam.
- Transfer pides to hot baking/pizza stone and allow to cook for 10-12 minutes, until golden brown.
- Take out of oven and remove onto a towel.
- Serve warm.
Tips & Additional Information
- This pide is great when used to soak up hot lentil soup