There’s nothing quite like the smell of freshly baked bread, and in Turkey, one bread in particular steals the show during Ramadan: Ramazan Pidesi Tarifi. This golden, soft, and fluffy flatbread is instantly recognizable by its diamond fingertip pattern and is baked fresh every evening in bakeries across the country. The best part? Ramazan Pidesi is simple enough to make at home. With just flour, yeast, water, salt, and olive oil, you can recreate this iconic Turkish bread in your own kitchen.
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My Bread Journey in Turkey
I am currently cooking in Turkey and researching local bread recipes. This pide (bread) is the first of several I’ll be sharing. I’m fascinated by the food culture, the ingredients, and the deep history behind each bread. Over the coming weeks, I’ll be baking and sharing more traditional Turkish breads, exploring both the recipes and the stories behind them.
Ingredients for Ramazan Pidesi
To make an authentic Ramazan Pidesi Tarifi, you’ll need:
- 500 g plain flour (bread flour or all-purpose)
- 7 g dried yeast (or 15 g fresh yeast)
- 1 teaspoon sugar
- 1 ½ teaspoon salt
- 300 ml warm water (35–38 °C)
- 2 tablespoon olive oil
- Olive oil for glaze (or Egg yolk if not vegan)
- 1-2 tablespoon sesame and nigella seeds
How To Make Ramazan Pidesi Tarifi
- Activate the yeast: Mix warm water, sugar, and yeast. Rest 5–10 minutes until foamy.
- Mix the dough: Combine flour and salt. Add yeast mixture and olive oil, mix into a tacky dough.
- Knead: 8–10 minutes until smooth and elastic.
- First rise: Place in a lightly oiled bowl, cover, and rise for 1 hour until doubled.
- Shape: Divide into 2 balls. Place on lined trays, flatten into rounds (22–24 cm, 2–3 cm thick). Rest 20–30 minutes.
- Pattern & glaze: Brush with olive oil (or egg wash if not vegan). With wet fingertips, press a circular rim 2–3 cm from the edge, then crisscross lines to form diamonds.
- Short proof: Rest 5–10 minutes after glazing and seeding.
- Topping: Sprinkle with sesame and nigella seeds.
- Bake: 200 °C fan (210 °C conventional) for 15–18 minutes until golden.
- Cool: Rest 10 minutes before slicing and serving warm.
Serving Suggestions for Ramazan Pidesi
- Serve warm at iftar (evening meal during Ramadan)
- Serve with soups.
- Pair with mezze platters or grilled vegetables.
Storage Tips for Ramazan Pidesi
- Best eaten fresh on the day of baking.
- Store in an airtight bag for 1 day.
- Freeze wrapped tightly for up to 1 month. Reheat in a hot oven for 5 minutes before serving.
Chef’s Tips
- Press the diamond pattern deeply and re-press before baking if it rises out.
- Cover with a towel while cooling for a softer crust.
- Cold-proof overnight in the fridge for extra flavour.
FAQ – Ramazan Pidesi Tarifi
Yes, use olive oil or water before adding seeds.
Yes, wrap tightly and freeze up to 1 month.
Sesame and nigella seeds are classic, but poppy seeds or mixed seeds work well too
More Recipe To Explore
Ask AI: Learn More About Ramazan Pidesi
Curious about the history of Ramazan Pidesi, how it’s eaten in different parts of Turkey, or tips for baking it at home? Use the AI tool below to ask your own questions and get instant answers. It’s a fun way to explore more about Turkish bread traditions while you bake along.
Happy Baking!
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
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