Ramadan Pidesi
Ramadan Pidesi is a soft flat pide bread that is served for iftar (evening meal breaking the fast) and sahur (pre-dawn meal) during the month of fasting which is known as Ramadan. I loved going to the bakery and seeing them coming out of the wood fired ovens and being stacked ready for purchase. I still get chills thinking about when I worked at Onur Air in Turkey and on the train/dolums/bus ride home from work it would be time for iftar,(breaking the fast at sunset). Complete strangers would offer you pieces of their Ramadan pide or olives, etc. Very fond memories. Also, one of the things I loved was the davulci (drummer) marching through the neighborhoods beating his drum to wake people for sahur about an hour before sunrise. I had heard at one time that some neighborhoods were trying to get those banned but I am not sure if they ever did or not. I personally loved the idea. When my sister Kim visited she almost had a heart attack when she first heard it. After I told her what it was for, she was fine with it ;-). This soup is great for dipping in soup. So make a batch of Ezogelin Çorbası and then bake some Ramadan Pidesi to go with it. Make a tomato and cucumber salad and you will have a perfect summer meal. If you are not up to trying to bake bread at home, you can order this Ramadan Pide from Taskin Bakery in New Jersey.
- 4 Cups Flour
- 1 Cup Warm Milk
- ½ Cup Warm Water
- 2 Tablespoons Butter, melted
- 1½ Tablespoons Yeast
- 1½ Teaspoons Salt
- 1 Tablespoon Honey
- 2-3 Tablespoons Olive Oil
- 1 Egg
- 2 Tablespoons Water
- 2 Tablespoons Nigella Seeds also known as Black Sesame Seeds
- Heat the milk to about 100 - 110 degrees F. You should be able to keep your pinky finger in it without burning.
- Add the butter, honey and yeast and mix well.
- In a large mixing bowl, mix the flour and salt.
- Make a well in the center and add in the yeast mixture.
- Work the dough in with your hands until it is soft and elastic. About 10 minutes.
- Drizzle a little olive oil over dough, cover with plastic wrap and a damp cloth. Leave in a warm place to rise for about 25-30 minutes.
- Turn oven on to 450 degrees.
- Uncover dough knead again for about 5 minutes. Cover again and let rest for 15 minutes.
- Put a little oil on your pan.
- Cut the dough in half. Place each one on your pan and shape into two round flat pides.
- Use your fingers to make indentations around the edge of the dough like a circle, then indentations in the center.
- Make the egg wash by mixing 1 egg and 2 Tablespoons water. Mix well.
- Brush a little olive oil on each pide and then brush each one with egg wash.
- Sprinkle each pide with the Nigella seeds.
- Bake for about 25 minutes until golden brown. Serve warm. Afiyet olsun!
