Ramazan pidesi — No-Knead Turkish Pide Bread

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 ...

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No Knead | Turkish

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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
Ingredients needed to make Ramadan pita: milk, flour, yeast, sugar, water, olive oil, salt, egg powder, sesame seeds, nigella.

 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 by bayevskitchen.com

Ramazan pidesi — No-Knead Turkish Pide Bread

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Ramadan pita is a traditional Turkish sourdough bread. Despite the name, it doesn't have the usual pita air pocket for stuffing like a sourdough pita or bazlama, but you can easily put stuffing in here by simply making an incision with a knife.
The bread is very easy and relatively quick to make, requiring no kneading – the yeast and sourdough do all the work for you.
It is very soft and goes great with different snacks like cheese, anchovies and olives. Or you can fill this bread with sauces, salads and meat and make it into dener kebab.
Cook Time20 minutes
Unattended:1 hour 45 minutes
Total Time2 hours 5 minutes
Servings2 pitas

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.

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About me:

Hi, I'm Alex. I love to cook and bake, and I'm always looking for new recipes to try. I started this blog — to collect and share most delicious and easy recipes in one place. I remember, how many questions recipes raised to me, when I started cooking. To make sure that doesn't happen to you, I take step-by-step photos of the cooking process for every recipe so you can see how all the steps are supposed to go together, even if you're not following my recipes exactly.

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