An iftar table essential — plain leavened pide, crisp on the outside and soft inside. This traditional bread, baked with nigella seeds and sesame sprinkled on top, arrives warm at the table during Ramadan.
Dissolve the yeast and sugar in warm water and let it sit for 10 minutes. Add salt to the flour, then knead in the yeast mixture and vegetable oil to get a soft, elastic dough.
Cover the kneaded dough with a damp cloth and leave to rise at room temperature until it doubles in volume.
Roll out the risen dough into a round, flat shape, press dimples into it with your fingertips, then make light diamond-shaped (baklava-cut) slashes on top.
Brush with egg yolk and sprinkle with nigella seeds and sesame seeds; bake in a preheated oven until the top turns golden. Note: bake the pide on the middle rack of the oven, as the top rack may brown it too quickly.
Important: For the dough to rise, it must be left to proof at room temperature for at least 1-1.5 hours; if it doesn't proof enough, the pide will turn out hard. Before baking, brush it with egg yolk and score it with diamond-shaped cuts. Allergen: contains gluten (wheat flour), egg, and sesame.
If you hold the knife at a slight angle while scoring the top of the pide, the cuts open up more distinctly once baked, giving you the classic Ramadan pide look.
Admin DadaGastro · verified in test kitchenKaç 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.
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