Delicious Turkish Pide Recipe: The Ultimate No Knead Ramazan Pidesi

For anyone who doesn’t know, Ramazan Pidesi is a type of delightfully soft flatbread that is traditionally made during Ramazan or Ramadan.

It is normal for this bread to have a rounded shape instead of being completely flat, and the top has a weave-like crust. Made by hand, this bread is traditionally topped with things like nigella and sesame seeds.  

Delicious Turkish Pide Recipe The Ultimate No Knead Ramazan Pidesi

This type of dish is usually served for the sahur and iftar meals during Ramadan. All over Turkey, it is common to see various bakeries providing fresh Ramazan flatbread to people around an hour before the evening prayer.

Whether you practice Islam or not, you are absolutely going to love these easy and simple no knead Ramazan pidesi. 

Why You Are Going To Love This Recipe

Here are a few reasons why you are going to love this recipe and the final result Of course, you will discover many more things to add to this list, but that’s up to you! You will love this recipe because:

  • No kneading involved – kneading is a pain, and no one likes it (right?). This no knead recipe makes you barely even have to work for a tasty dish.
  • You only need five ingredients – we love keeping things simple here, and you don’t get much better than five ingredients for a biking recipe! You are going to love how little work goes into this.
  • The recipe can be made in two hours – in as little as two hours, you can have everything ready to eat and enjoy! This is not a recipe you need to plan for days in advance.
  • The dough can be made ahead of time – the dough can be stored until you are ready to cook it, and the made flatbread can be stored if you need it to!

Turkish Pide Recipe: The Recipe

Let’s take a look at all the ingredients and equipment you are going to need for this super easy recipe. Don’t worry! You do not need anything fancy to enjoy the fruits of your labor here. 

The Ingredients You Need

  • Flour (3 cups/390g)
  • Water (1 ¼ cup and a tablespoon/312ml)
  • Sugar (1 tablespoon/12.5g)
  • Salt (1 teaspoon/6g)
  • Yeast (1 ½ teaspoon/4.5g) use 2 teaspoons if using Active Dry yeast

The Equipment You Need

You are not going to need mixers for this recipe, so you already know this is going to be easy. Some pieces of equipment you might want for this recipe includes the following:

  • Mixing bowls
  • Measuring cups
  • Measuring spoons

Use your discretion and use whatever feels right for you when making this!

The Recipe: A Step-By-Step Guide

Here’s a step-by-step guide on how to make this delightful recipe. Simply follow the instructions set out below, and see how it goes:

  1. Pour your measured out lukewarm water in a bowl
  2. Add your yest, salt, and sugar to the water and mix until everything dissolves
  3. Add your measured flour
  4. Combine everything together until you have a messy dough ball. Make sure there are no dry patches anywhere, and everything is homogenous
  5. Cover the dough with a kitchen cloth, and leave it for 30 minutes. This will give it time to proof.
  6. When the 30 minutes have passed, you can start dividing and shaping the dough. Dip your hands in some water, then stretch and pull the dough from the four sides.
  7. Use a knife or dough scraper and separate it into two equal halves
  8. Using your hands, shape the two halves into balls, then cover them for five minutes. Doing this gives the gluten in the dough some time to relax again. This will, in turn, allow the dough to hold its shape better, rather than bouncing back as you are trying to shape it
  9. When the five minutes is up, simply flatten each dough ball to create a disk. Aim for them to be around 22cm in diameter, and 1 ½ cm thick
  10. Once rolled out and flattened, transfer the dough onto a baking tray that has been lined with parchment paper
  11. Cover the tray and dough with some plastic wrap that has been greased. This will prevent sticking, and allow the dough to rise a little before cooking
  12. Leave the dough to rest for 25 minutes. You should notice them rising and puffing up nicely as time goes on, especially if it is warm
  13. When the time has passed and the dough has risen, create an egg wash and brush the top with the wash
  14. Preheat your oven to 400°F (200°C)
  15. You can use your fingers or something else to then make indentations or dots to create a diamond pattern on the surface of the disks. Make sure you leave around an inch of space from the edges
  16. Sprinkle on your nigella and sesame seeds
  17. Place the pide bread in the preheated oven for 20 minutes. Make sure you place them on the lowest rack rather than the middle like you usually do with baking
  18. After 20 minutes, your bread should be a wonderful golden brown, and ready to be enjoyed!

A Few Tips And Tricks To Help You Out

There is not a lot that can go wrong with such a simple recipe. However, there are some key things to bear in mind if you would like to make this and want the process to go smoothly.

Consider the following tips and tricks to make the whole process easier than ever.

Time The Proofing

Proofing is crucial for these kinds of recipes. This allows the yeast used in the recipe to multiply, which allows for the final result to be nice and soft, rather than too dense.

Ideally, proofing should be done in a warm location, as this helps the yeast. 

If you live in a cold climate, find a warm spot to place the bowl as it proofs. This can be near an oven, or in a warm cupboard. If you do not have a spot like this, you might need to allow more time to get the same results.

Consider increasing the proofing time from 30 minutes to 40 or 45. Be sure to check on the dough so that you can discern whether more time is needed or not. 

You Can Fix Overproofed Dough

If you forget about your dough and it overproofs, don’t worry! You can simply punch the dough down to flatten it, then reshape it and leave it to proof for the allotted time again. 

Doing this should not have a noticeable impact on the bread. This is often done, and people have little to no difference in satisfaction with the final product. 

Of course, time to get it right the first time – but only because it saves you time!

How To Store These Ramazan Pidesi

Store the bread in an airtight container once they have completely cooled off. You do not want to seal them away while warm, or else they will sweat and turn soggy. 

You should be able to freeze this bread without an issue, too. When you want to use it, make sure that you give it enough time to properly thaw out before reheating it. Always keep it covered so that it does not dry out too much.

How Long Will Turkish Pide Last?

We would recommend eating them within 3–4 days of making them (unless they get frozen, of course). They will go stale if left out, and will get moldy when they go off. 

Final Thoughts

Making this Turkish pide recipe is incredibly easy, and anyone can do it (for more Turkish Bread, find our Turkish Bread recipe here). If you have some time on your hands, and you feel like enjoying something like this, why not try it out? You can top the final product with anything you like, too!

Take a look at some other recipes for ideas on what you can enjoy with your pide, including the following:

You will not want to miss out on these kinds of topping ideas!

Frequently Asked Questions

Can You Use Any Kind Of Flour For This?

Most types of flour will probably work for this recipe, such as plain and all-purpose flour. You could also try using wholewheat flour.

However, you should bear in mind that using different flours will give slightly different results. They have slightly different moisture absorbing capabilities, so use your discretion.

What Can You Serve With Ramazan Pide?

This type of dish is excellent for things like Baba Ghanoush, soups, kebabs, and anything similar. If you have a dish in mind, you can just try it out and see how the combination goes. This bread is very versatile, so you will probably find that it goes with everything.

Can You Reheat Turkish Pide?

Yes! You can easily reheat your delightful Turkish pide by sprinkling a little water on them, then sticking them in the oven for a couple of minutes. Put the temperature on 350°F (180°C), and leave them in for maybe 5–8 minutes until they are warmed through.

Can Turkish Pide Be Made Ahead Of Time?

Absolutely. It would be best for you to make the dough and keep it in the refrigerator once it has been proofed and stretched. This will ensure that the dough keeps its elasticity.

When you need to use it, just remove the dough from the fridge, and leave it on the countertop for about 30 minutes. This will bring it back to room temperature, and you can then continue the rest of the steps.

Mark Williams
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