Ramazan Pidesi
Ramazan Pidesi in a Pizza Oven
Nationwide · round, flat, leavened
A completely different form from the savory boats: a round, soft, leavened bread pressed with a crosshatch (diamond / 'fingernail') pattern, brushed with an egg-flour-water wash for shine, and scattered with sesame and nigella seeds. Soft inside, lightly crisp outside, it's torn and shared as the bread of iftar and sahur during Ramadan, eaten alongside food rather than topped.
What sets it apart — It's bread, not a topped pide — the seeded, dimpled crust is the entire point. The most seasonal item in the catalog.
How many pides?
makes 4 × 450g balls
1800 g total dough
1800 g total dough
The dough · baker’s %
- Flourstrong white / 001045 g
- Water66% hydration690 g
- Salt21 g
- Instant yeast×1.25 active-dry · ×3 fresh6.3 g
- Olive oil21 g
- Sugarfeeds the yeast16 g
Bake
Lower heat for an even, golden, soft bread. Wrap in a towel after baking to keep the crust soft.
Serving ritual
Torn and shared warm at the table; also split and stuffed for döner.
Ferment & prep: Soft enriched dough, bulk-ferment ~1 h, shape round, proof 30 min, then dimple, glaze and seed.
Finish — scaled for 4
- Egg yolk + splash of milk (glaze)4
- Sesame seeds32 g
- Nigella seeds (çörek otu)16 g
No filling
The seeded, dimpled crust is the point. Tear and share warm, or split and stuff.