Turkish Pide Bread (Ramazan Pidesi)

1 loaf
1 hr 20 min

Fluffy, light, and irresistible, this recipe for Turkish Pide Bread, commonly known as Ramazan Pidesi, will leave you wanting more. Prepared in less than 2 hours, this easy recipe made of simple ingredients will become your go-to bread.

If you have had Turkish pide bread then you know how soft and delicious this bread is! If you are new to this bread, also known as Ramazan Pidesi, then you are in for a treat!

This easy-to-make bread is light and fluffy. Enjoy it all day long, on its own, as part, of a meal, or as a dip. One bite and you will quickly learn why this bread is so prevalent in Turkey! My favorite way to eat Ramadan Pidesi is simply dipped in olive oil. It also tastes great with Lebanese hummus or Lebanese Tabbouleh.

Turkish Pide Bread (Ramazan Pidesi)
Recipe details
  • 1  loaf
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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  • ▢ 1/2 cup  + 2 tablespoons warm water between 95 and 105 degrees
  • ▢ 1 and 1/2 teaspoons sugar
  • ▢ 1 and 1/2 teaspoons instant dry yeast
  • ▢ 1 and 1/2 cups (180g) all-purpose flour
  • ▢ 1/2 teaspoon salt
  • ▢ 1 tablespoon olive oil
  • ▢ 1/2 teaspoon white sesame seeds
  • ▢ 1/2 teaspoon black sesame seeds

Mix Ingredients: Place the warm water in a large bowl. Add the sugar and mix to dissolve. Sprinkle the yeast on top of the water. Set aside 7 - 10 minutes for the yeast to activate. In the meantime, sift or whisk flour. Add the salt, and whisk to evenly distribute the salt. Add flour to the yeast/water combination and mix it together with a wooden spoon. The dough will be shaggy,
First Rise: Cover with plastic wrap or a damp towel. Set aside for 30 minutes or until the dough doubles.
Shaping: Fill a small bowl with water and dip your fingers in the water. To lift the dough begin with the bowl as if it were a clock, reach your hand under the dough at 3 o'clock, lift and pull it over to 9 o'clock. Turn the bowl 90 degrees and repeat 3 more times. Generously flour a work surface and place your dough on it. Roll the dough into a ball, and place the dough onto a baking sheet lined with parchment paper. Loosely cover plastic wrap that has been lightly oiled for five minutes. This step gives the gluten time to relax.
Second Rise: Preheat the oven to 400F/200C. Uncover and move the dough ball to a parchment-lined baking sheet. Pat the dough ball into a round shape about 6 inches in diameter and about ½“ thick. Pop any air bubbles. Take a fresh piece of plastic wrap, coat it with olive oil, and cover the dough for an additional 30 minutes.
Design: Dip your fingertips in olive oil and make indents around the edge of the dough. Repeat making the same indents 3 - 4 times. This helps the indentation hold its shape. Use your fingertips to make three rows across the dough. Repeat the same indents 3 - 4 times. Turn the baking sheet and create three rows across the dough. Repeat the same indents 3 - 4 times. Lightly brush or spray the top of the dough with olive oil. Sprinkle white and black sesame seeds on top.
Bake: Place the baking sheet in the middle of the rack. Bake at 400f/200C until golden on top — about 18-20 minutes. In my oven, the bread often cooks unevenly. I rotate the bread as needed to achieve an even golden color.
  • Storing: Store bread in a bread bag for up two days or in a plastic freezer bag for up to four days.
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  • Barbara Barbara on Sep 04, 2022

    The recipe as written is repetitive and unclear. Please edit so that instructions are easier to follow.

    • Sinful Kitchen Sinful Kitchen on Sep 05, 2022

      Sometimes the formatting from the blog post reads over in a confusing way. Please visit my blog, I think the recipe will be clearer.

  • Joe Lappi Joe Lappi on Sep 09, 2022

    What temp should this be baked at?