Turkish Ramadan Pide
Ingredients
- 3 cups all purpose flour
- 1 tbsp granulated sugar
- 1 tbsp dry active yeast
- 1 3/4 cups warm water
- Pinch of salt
- 2 tbsp olive oil
- 1 tbsp fine semolina to sprinkle on the baking pans.
Egg wash
- 1 egg yolk
- 1 tbsp milk
- 1 tbsp olive oil
To shape the bread
- 1 tbsp all purpose flour
- 1 tbsp water
Instructions
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First, put sugar and yeast in a cup of warm water. Mix and let proof.
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In a bowl of a stand mixer with the hook attachment, put flour, salt, olive oil and the yeast mixture.
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Start mixing and adding water a little at the time until the dough gets together. I added about 3/4 cup water in this recipe.
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Knead the dough for 5 minutes or less until the dough is smooth and soft. My dough is a little sticky but I like it that way as it gives a light bread.
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Coat the dough with about 1 teaspoon olive oil.
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Cover with plastic wrap and kitchen towel.
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Let rise until doubled in volume ( it may take 1 to 2 hours, depending on the temperature of your kitchen).
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Deflate the dough on a floured working board.
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Divide into 2 pieces( or more if you like).
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Sprinkle 2 baking pan with semolina.
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Roll out the pieces of dough into a round shape or the shape of your baking pan. You can use a rolling pin or just by hands.
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Place the bread on the baking pan.
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Mix 1 tablespoon flour with 1 tablespoon water.
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Dip your fingers in the flour mixture.
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Press on the bread with your fingers to make indentations (use index, middle and ring fingers).
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Cover with kitchen towel and let rise again for about 30 minutes or until almost doubled in volume.
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Mix the egg yolk with milk and olive oil.
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Brush the bread with egg wash.
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Reshape the indentations again.
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Bake in a 400°F preheated oven for 20 to 25 minutes (don’t over cook it so that it won’t dry out).
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Place under the broiler in the last 5 minutes of baking (or less).
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Immediately cover with kitchen towel to keep it soft.