Ramazan pidesi (Turkish pide bread)
Contains egg (no meat or fish)
Ramazan pidesi
A soft, puffy round flatbread with a glossy, lattice-patterned crust scattered with sesame and nigella seeds. Turkish bakeries make it fresh every evening for iftar during Ramadan.
Ramazan pidesi (Turkish pide bread) is a Turkish bread from Türkiye, ready in about 2 hours 30 minutes and made with bread flour, instant yeast and sesame seeds. It serves 8 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 30 min
- Cook
- 15 min
- Rest
- 1 h 45 min
- Total
- 2 h 30 min
- Serves
- 8
- Level
- Intermediate
- Calories
- 261
Method
Step 1
Mix the flour, yeast and sugar (opens in a new tab), add the water and oil and mix to a shaggy dough. Rest 10 minutes, then add the salt and knead 8–10 minutes until smooth, soft and elastic; a small piece should stretch thin without tearing.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Cover and leave at warm room temperature until doubled and airy, 60–75 minutes.
- 70 min
Step 3
Divide in two, round each gently into a ball and rest under a cloth for 15 minutes. Meanwhile heat the oven (opens in a new tab) to 240 °C with a baking stone or heavy tray inside, and whisk the yoghurt (opens in a new tab), yolk, water and flour into a smooth glaze.
How it looks · Photo: Kampus Production on Pexels Step 4
On baking paper, press each ball into a 22–24 cm round about 2 cm thick. Rest 20 minutes until puffy.
- 20 min
Step 5
Brush generously with glaze. Dip your fingertips in the glaze and press a border 2 cm from the edge, then press firm parallel lines across the bread in both directions to make a diamond lattice — press almost to the paper. Scatter with sesame (opens in a new tab) and nigella seeds (opens in a new tab).
How it looks · Photo: Klaus Nielsen on Pexels Step 6
Slide onto the hot stone or tray and bake 12–15 minutes until deep golden and glossy. Cool on a rack under a clean cloth to keep the crust soft.
About this dish
- Origin
- Türkiye · Well documentedSold by Turkish bakeries especially during Ramadan; the criss-cross finger pattern is its signature.More food from Türkiye
- Dish
- Dinner · Breakfast · Breads & flatbreads
- Cooking method
- Oven-baked, Fermented
- Taste
- savoury, nutty, mild
- Diet
- Vegetarian (lacto-ovo) · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free · DASH-style - Good for
- Festive & celebration · Freezer-friendly
- Cook more with
- Bread flour · Instant yeast · Sesame seeds · Sugar · Yogurt · Egg yolk
- Techniques
- Baking · Kneading · Fermentation
Allergens
- Contains: Milkfrom yogurt
- Contains: Eggsfrom egg yolk
- Contains: Wheatfrom bread flour, all-purpose flour
- Contains: Glutenfrom bread flour, all-purpose flour
- Contains: Sesamefrom sesame seeds
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
261 kcal per serving
Estimated1 serving ≈ 103 g · recipe makes 8
Where the energy comes from
- Protein 13%
- Carbohydrate 73%
- Fat 14%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 261 kcal | 255 kcal |
| Protein | 8.5 g | 8.3 g |
| Carbohydrate | 46.9 g | 45.8 g |
| Net carbohydrate | 45 g | 43.9 g |
| Sugars | 0.8 g | 0.8 g |
| Added sugars | 0.5 g | 0.5 g |
| Fibre | 1.9 g | 1.8 g |
| Fat | 4 g | 3.9 g |
| Saturated fat | 0.7 g | 0.7 g |
| Trans fat | — | — |
| Cholesterol | 23 mg | 23 mg |
| Sodium | 489 mg | 477 mg |
| Salt equivalent | 1.2 g | 1.2 g |
Vitamins & minerals per serving
- Potassium
- 82 mg
- Calcium
- 30 mg
- Iron
- 3 mg
- Magnesium
- 21 mg
- Vitamin A (RAE)
- 9 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 206 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Not counted (tiny amounts or “to taste”): nigella seeds.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Press the lattice firmly: shallow marks puff out and disappear in the oven.
- Covering the warm bread with a towel gives the classic soft, tearable crust.
Common mistakes
- Under-proofed dough bakes up dense and the pattern tears.
- Too little glaze gives a dull, pale crust.
Serve with
- Tear and eat warm with soups, kebabs or a breakfast spread of cheese and olives.
Food safety
- The glaze contains raw egg; it is fully cooked in the hot oven.
Storage
- Best on the day. Freeze, wrapped, for up to 1 month.
Reheating
- Sprinkle with water and warm at 180 °C for 5 minutes.
Variations
- Yoghurt-free glaze: Use egg yolk with a spoon of milk only; the crust is slightly less shiny.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 30 min
Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).
First rise (bulk) · about 1 h 10 min
About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.
Final proof · about 35 min
Poke test: the dent springs back slowly and only partly. Springs back fast = needs longer; doesn't spring back = over-proofed, bake now.
Bake · about 15 min at 240 °C
Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).
Cool · about 10 min
Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.
- Start to finish: about 2 h 40 min. Times are a guide — warmth changes everything; follow the cues.
If something goes wrong
Dense, heavy loaf
Likely causes
- Under-kneaded (weak gluten)
- Under-proofed
- Old or dead yeast/starter
- Too much wholegrain flour without extra water
What to do
- Knead to the windowpane stage
- Proof by the poke test, not the clock
- Test yeast in warm water with sugar; feed the starter and use it at its peak
- Add 5–10% more water for wholegrain flours and give them a rest
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Dough didn't rise
Likely causes
- Dead yeast (expired or killed by hot liquid)
- Kitchen too cold
- Salt in direct contact with fresh yeast
- Starter not active
What to do
- Liquid should be lukewarm (no hotter than 40 °C)
- Proof somewhere warm (an oven with just the light on)
- Mix the salt into the flour, not onto the yeast
- Feed the starter until it doubles in 4–8 hours
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly
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