Ramazan pidesi is softer than plain pide, and that comes from the milk and fat going into the dough. The shape is different too: square and thick. The yoghurt and egg wash brushed over it gives that glossy, deep brown surface.
Ingredients
For the dough
For the top
Method
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Prove the yeast
Leave the warm milk, water, sugar and yeast for 10 minutes.
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Knead
Add the flour, salt and oil and knead for 12 minutes into a soft dough.
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Prove
Cover and leave for 1 hour.
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Shape
Divide in two and spread each into a square 2 centimetres thick on baking paper.
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Brush on the wash
Whisk the egg, yoghurt and oil and brush it on generously.
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Make the pattern
With oiled fingers press a diamond pattern into it, staying a finger away from the edges.
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Rest
Leave for 20 minutes and scatter with sesame and nigella seeds.
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Bake
Bake at 250 degrees for 12 minutes, until the top is deep brown.
Tips
- Be generous with the yoghurt wash; the glossy colour of the pide comes from it.
- Oil your fingers again each time you press the pattern, or the dough sticks and tears.
- Cover with a cloth as it leaves the oven so the seeded surface stays soft.
Nutrition
Values are per serving and approximate.