Ramadan pita is a traditional Turkish sourdough bread. Despite the name, it does not have the usual pita air pocket for the filling, as in a yeast-free pita or bazlama, but you can easily put the filling here, simply by making an incision with a knife.
This bread is very easy and relatively quick to make, no kneading required – the yeast and sourdough do all the work for you.
It is very soft and goes great with a variety of snacks like cheese, anchovies and olives. Or you can fill this bread with sauces, salads and meat, and make dener kebab with it.
⏱ Cooking time — 2 hours and 5 minutes overall. Includes 20 minutes of preparation and cooking + 1 hours and 45 minutes unattended.
🥣 Ingredients
🍽 For 2 pitas:
The starter:
- 200 ml (0,85 cup) milk (you can substitute water, but it will be drier)
- 150 g (5,3 oz) all-purpose flour
- 7 g (2 tsp.) of dry yeast (I use Saf Instant)
- 4 g (1 tsp.) sugar
Dough:
- 400 g (14,1 oz) all-purpose flour
- 250 ml (1 cup) water
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 egg yolk
- 1 tbsp. water
For serving:
- 1 tbsp. nigella seeds (black cumin)
- 1 tbsp. sesame seeds
Gear
For the best and most predictable results, I recommend using a kitchen scale for all baking/bread/dessert recipes.
🔪Step by step Directions
Prepare the starter
Heat 200 ml (0,85 cup) of milk in a saucepan for 15-20 seconds.
Mix the warm milk (do not heat it more than 35 °C (95 °F)), with 150 g (5,3 oz) all-purpose flour, 1 tsp. sugar and 7 g (2 tsp.) dry yeast.
Stir and leave in a warm place for 30 minutes.
Prepare the dough
After 30 minutes, mix the remaining 400 g (14,1 oz) flour with 1 tsp. salt, add 250 ml (1 cup) water, 2 tbsp. olive oil and starter. Stir until no dry particles of flour remain.
Cover with clingfilm and place in a warm place for another 30 minutes.
Preheat the oven to 250 °C (480 °F), top and bottom mode. Place a bowl with 200-300 ml (~1,1 cups) of hot water on the lower level of the oven.
While the dough is rising, fry the sesame and nigella in a dry frying pan for 2 minutes, stirring frequently.
Prepare bread
Transfer the dough to a floured work surface. Use a scraper to gather the dough into a ball by wrapping the edges of the dough in the center. Divide into two portions. Shape each part into a ball.
Line a baking tray with parchment paper and sprinkle with flour. Transfer the dough to the baking tray, shape into an oval, cover with a damp towel or cling film and leave for 15 minutes.
Pressing and stretching the dough, stretch each scone to a rectangular shape, about 1/2 the size of a baking pan.
Fold the parchment between the pieces to prevent sticking. Cover and leave for another 10 to 15 minutes.
At this time, separate 1 egg yolk from the white, mix the yolk with 1 tbsp. of water and whisk with a fork.
Press the dough with your fingers to first form a rim all over, about 2-3 cm from the edge. Then, while continuing to press the dough with your fingers, create a pattern of diagonal, intersecting lines.
Brush the dough with the egg mixture on all sides. Sprinkle with sesame seeds.
Bake in a preheated 250°C (480°F) oven until golden brown, about 15 minutes.
Remove the bread from the oven, allow to cool slightly, then transfer to a wire rack until it has cooled completely.
Once the bread has cooled – wrap tightly in clingfilm. Without the film it gets stale very quickly, and in the film can keep its softness for 3 or more days. You can also cut it into portions (like quarters), wrap in clingfilm, and freeze. Store in the freezer for up to 3 months.
Ramazan pidesi — No-Knead Turkish Pide Bread
Ingredients
The starter:
- 200 ml milk (you can substitute water, but it will be drier)
- 150 g all-purpose flour
- 7 g dry yeast (I use Saf Instant)
- 4 g sugar (1 tsp.)
Dough:
- 400 g all-purpose flour
- 250 ml water
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 egg yolk
- 1 tbsp. water
For serving:
- 1 tbsp. nigella seeds (black cumin)
- 1 tbsp. sesame seeds
Instructions
Prepare the starter:
- Warm the milk in a saucepan for 15-20 seconds.Mix the warm milk, not too hot at 35 °C (95 °F), all-purpose flour, granulated sugar and yeast. Stir and leave in a warm place for 30 minutes.
Prepare the dough:
- After 30 minutes, mix remaining all-purpose flour and salt, add water, olive oil and sourdough. Stir until no dry particles of flour remain.Cover with clingfilm and place in a warm place for another 30 minutes.Preheat the oven to 250 °C (480 °F), top to bottom. Place a bowl of water on the lower level of the oven.
- While the dough is rising, toast the sesame seeds and nigella to serve the bread for 2 minutes in a dry frying pan.
Prepare the bread:
- Transfer the dough to a flour-dusted work surface. With a scraper, gather the dough into a ball by folding the edges of the dough into the center. Divide into two portions. Shape each part into a ball. Line a baking tray with parchment paper and sprinkle with flour. Transfer the dough to the baking tray, shape into an oval, cover with a damp towel or cling film and leave for 15 minutes
- Pressing and stretching the dough, stretch each scone to a rectangular shape, about 1/2 the size of the baking tray.Fold the parchment between the pieces to prevent sticking. Cover and leave for another 10 to 15 minutes.
- At this time, separate the egg yolk from the egg white, mix it with the water and whisk with a fork.Press the dough with your fingers, first form a rim all over, 2-3 cm from the edge. Then, while continuing to press the dough with your fingers, create a pattern of diagonal, intersecting lines.Brush the dough with the egg mixture on all sides. Sprinkle with sesame seeds.
- Bake in a preheated 250°C (480°F) oven until golden brown, about 15 minutes.Take the bread out of the oven, allow to cool slightly, and then transfer to a rack until completely cooled. Once the bread has cooled – wrap it tightly in clingfilm. Without the film it gets stale very quickly, but in the film it can keep its softness for 3 days or more.
