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.
200mlmilk (you can substitute water, but it will be drier)
150gall-purpose flour
7gdry yeast(I use Saf Instant)
4gsugar(1 tsp.)
Dough:
400gall-purpose flour
250mlwater
2tbsp.olive oil
1tsp.salt
1egg yolk
1tbsp. water
For serving:
1tbsp.nigella seeds (black cumin)
1tbsp.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.