Ramazan Pide Tarifi is a traditional Turkish bread baked during Ramadan. Soft, fluffy, and golden with its iconic diamond fingertip pattern, this bread is simple to make with just flour, yeast, water, and olive oil.
Prep Time 20 minutesmins
Cook Time 18 minutesmins
Rest/Proof Time 1 hourhr40 minutesmins
Total Time 2 hourshrs18 minutesmins
Course Bread
Cuisine Turkish
Servings 8Portions (2 Loaves)
Calories 278kcal
Equipment
Mixing bowl
Dough scraper
Baking tray
Parchment paper
Pastry brush
Ingredients
For the dough:
500gBread flour(all-purpose)
7gDried yeast(or 15 g fresh yeast)
1teaspoonWhite sugar
1 ½teaspoonSea salt
300mlWater - filtered(35–38 °C)
20mlOlive oil
For the glaze:
20mlOlive oil(for egg-free option)
For topping:
10gWhite sesame seeds
10gNigella seeds
Method
Activate yeast
Mix warm water, sugar, and yeast.
Rest 5–10 minutes until foamy.
Mix dough
Combine flour and salt in a bowl.
Add yeast mixture and olive oil gradually, mixing into a tacky dough.
Knead
Knead 8–10 minutes until smooth and elastic.
First rise
Place dough in a lightly oiled bowl, cover, and rise 1 hour until doubled.
Shape
Divide into 2 balls. Place on lined trays, flatten gently into 22–24 cm rounds, about 2–3 cm thick.
Rest 20–30 minutes.
Pattern & glaze
Brush with olive oil.
With wet/oiled fingertips, press a deep border 2–3 cm from the edge, then press crisscross lines to form diamonds.
Short proof.
Rest 5–10 minutes after glazing and seeding to relax dough and help seeds stick.
Toppings
Sprinkle with sesame and nigella seeds.
Bake
Bake at 200 °C fan (210 °C conventional) for 15–18 minutes until golden.
Cool
Rest 10 minutes before slicing and serving.
Recipe Notes
Press diamonds deeply: re-press just before baking if they puff.Dough can be cold-proofed overnight in the fridge for more flavour.