A staple at iftar, this plain yeasted pide has a lightly crisp exterior and a soft center. Topped with nigella seeds and sesame, this traditional bread is served hot during Ramadan.
Dissolve the yeast and sugar in warm water and let stand for 10 minutes. Add the salt to the flour, then knead with the yeast mixture and oil to make a soft, elastic dough.
Cover the kneaded dough with a damp towel and let it rise at room temperature until doubled in size.
Shape the risen dough into a flat round and press dimples into the top with your fingertips. Then score it lightly in a diamond pattern.
Brush with egg yolk and sprinkle with nigella seeds and sesame. Bake in a preheated oven until golden. Caution: Bake the pide on the middle rack; the top rack may cause it to brown too quickly.
Important: Let the dough rise at room temperature for at least 1–1.5 hours. If it does not rise enough, the pide will be hard. Before baking, brush it with egg yolk and score it in a diamond pattern. Allergens: Contains wheat (gluten), egg, and sesame.
Kaç gün buzdolabında dayanıyor? Tarifte glutensiz un kullanılabilir mi acaba?
Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. İlk defa yaptığım halde hiç zorlanmadım, adımlar çok netti. Pişirirken evin her tarafı kokladı, komşular bile sordu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
