Best Sourdough Turkish Pide Ramazan Pidesi Recipes

SOURDOUGH TURKISH PIDE (RAMAZAN PIDESI)

Sourdough Turkish Pide (Ramazan Pidesi) image

Turkish pide for Ramadan is a delicious airy bread with crackling toasted seeds covering the beautiful quilt-like crust. This recipe is particularly flavorful due to the addition of whole grain flour and because of the extended sourdough fermentation. The process itself is also quite enjoyable with a free-form final proof and hands-on creation of the beautiful crust pattern.

Provided by Melissa Johnson

Categories Recipes

Time 1h5m

Yield 2 pide or 8 servings

Number Of Ingredients 22

Ingredients

Dough
445g bread flour (3 1/3 cups)
75g whole grain rye flour / whole grain einkorn flour / home-milled warthog hard red winter wheat berries (heaping 1/2 cup)
420g water, consider using only 400g for einkorn and warthog flours (1 3/4 cups)
80g sourdough starter (1/4 cup)
28g olive oil (2 Tbsp)
10g salt (2 tsp)
Topping
1 egg yolk
1/4 cup yogurt (+ 1 Tbsp water if thick-style yogurt)
OR
1 Tbsp pomegranate or grape molasses
1 Tbsp water
AND
2 Tbsp nigella seeds
2 Tbsp sesame seeds
Baker's Percentages (15% starter)
87% bread or all purpose flour
13% whole grain rye / einkorn / warthog flour
82% water
5% olive oil
1.7% salt

Steps:

Mixing and Bulk Fermentation
Mix the dough ingredients together in a bowl with space for about 75% growth.
Cover the bowl and let the dough rest for 20-30 minutes.
Develop gluten strength in the dough with several rounds of stretching and folding. Let the dough rest for about 30 minutes between each round.
After 4-6 hours of bulk fermentation (since the initial mixing), the dough will have expanded in size by 50-75%.
Refrigerate the covered bowl for 6-12 hours to enhance the flavor; or you can finish the first rise at room temperature, moving onto the next step when the dough has almost doubled in size.
Dividing, Pre-Shaping, and Final Proof
If you refrigerated the dough, let it warm up for about an hour before proceeding to the next step.
Scrape the dough out of the bowl onto a clean, well-floured countertop. Divide it in two and shape the pieces into tight balls.
Leaving a few inches between the balls for expansion, cover the dough with a damp cloth or large inverted baking pan for 1-2 hours for the final proof.
Preheating, Shaping, and Dough Topping
Thirty minutes before the end of the final proof, begin preheating your oven to 450F with a pizza stone or upside down baking sheet on the middle shelf.
Prepare a large sheet of parchment paper (approx 15"x20") by sprinkling flour on it.
Using your bench knife and a lightly floured hand, gently scoop up each dough. Stretching it out a bit as you lay it onto the parchment paper.
Generously brush the tops of the doughs with the molasses-water or the egg-yogurt mixtures.
Using fingertips that are wet from the mixtures, dimple a perimeter around the dough, pushing outward a bit as you go. Then dimple diagonal lines to make a diamond pattern and sprinkle generously with the seeds.
Baking and Storage
Load the dough into the oven with a pizza peel or large cutting board. I haven't found steam to be necessary but feel free to set up a steam system if you want.
Bake for 12-15 minutes or until the top has golden brown spots. (Rotate the pide about 8 minutes in if they seem to be browning unevenly.
Let the pide cool on a rack and cover or wrap if they're not eaten in one day.

RAMAZAN PIDESI

Ramazan Pidesi image

Turkish pide bread is commonly eaten during the month of Ramadan to break the fast, but I like to make it year round. This is a no-knead bread that's quite simple to master. The key to a delicious and fluffy pide, or flat bread, is not using too much flour. You need just enough to be able to handle the sticky dough on your work surface.

Provided by Food Network Kitchen

Time 1h30m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

1 cup milk, warmed to about 110 degrees F
1/4 cup olive oil
1 tablespoon granulated sugar
1 tablespoon instant dry yeast
1 teaspoon kosher salt
1 large egg, white and yolk separated
4 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon yogurt
2 tablespoons white sesame seeds, preferably toasted
2 tablespoon nigella seeds

Steps:

Line two baking sheets with parchment paper and set aside.
Stir together the warm milk, 1 cup warm water (about 110 degrees F) and olive oil in a large bowl. Add the sugar, yeast, salt and egg white and stir to combine. Using a wooden spoon, stir in the flour 1 cup at a time, ending with 1/4 cup. The dough will be sticky.
Cover the bowl with plastic wrap and a kitchen towel. Place it in a draft-free spot, such as an oven (it should be at room temperature), to rise until almost doubled in size, about 30 minutes.
Uncover the bowl and transfer the dough to a well-floured surface. Sprinkle the top of the dough with about 1 tablespoon flour. Bring the edges together using a bench scraper. Flip the dough using the bench scraper so the sealed part is on the bottom, then dust the dough all over with just a little flour and shape it into a ball.
Cut the dough in half using the bench scraper and shape each half into a small ball. Place each ball on a prepared baking sheet, cover with a clean kitchen towel and let rise for 20 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, make the glaze. Mix the egg yolk, yogurt and 1 tablespoon water in a small bowl.
After 20 minutes, uncover the dough and gently press one half down a bit with your fingers. Pour half the glaze onto the center of the dough and, using your fingers, spread the dough into an oval shape 1/2-inch thick. Using your fingers again, make indentations in a full circle 1 inch from the edge of the dough. Then make indentations inside the circle across the dough in lines 1 inch apart; repeat the process in the opposite direction to create a diamond pattern. Top with half the sesame seeds and nigella seeds. Repeat with the second ball of the dough.
Bake until golden on top and cooked through, about 18 minutes. Remove from the oven and cover loosely with a kitchen towel for 10 minutes before serving.