Turkish bread: here is the typical Ramadan recipe (yet to be discovered)!

It looks like a focaccia, it is soft and really simple to make: it is the Turkish Ramadan bread, also known as Ramazàn Pidesi or Pan Pide.

Turkish Ramadan bread, also called Ramazàn Pidesi or Pan Pide, is a leavened bread typical of Turkey and linked to the period of religious fasting. Generally it is eaten with cheese and olives precisely to interrupt Ramadan: at the end of this moment, in fact, it is quite easy for a queue to form at the entrance of the typical bakeries to buy bread to start eating again.

Very similar to a focaccia, it is characterized by a particular checkerboard decoration which makes it even more inviting! You can also enjoy it cold, accompanied by cured meats or sliced ​​tomatoes.

Preparation of Ramadan bread

1. First, place the chopped yeast and flour in a bowl. Start adding the water a little at a time and knead directly with your hands or with a mixer.
2. As soon as you see that the dough starts to compact, add the olive oil slowly, add the salt and knead one last time to mix the last ingredients as best as possible.
3. Cover the dough with cling film and leave to rise in a warm place. Wait until the dough doubles in volume, then transfer it to a floured work surface.
4. Gently work the dough trying to give it a rounded shape with a diameter of approximately 24-26 cm . Transfer it to a baking tray lined with baking paper, cover with a clean cloth or cling film and leave to rise for another 30 minutes.
5. Shell the egg in a deep plate, beat it with a fork and brush the entire surface of the dough. Then pat the dough with your fingertips, leaving the outer edge higher and create a checkerboard pattern.
6. Sprinkle with sesame seeds and bake at 220°C for 15-20 minutes . Once cooked, remove from the oven and leave to cool before serving.

If you love recipes of this type you can't miss the Greek Tyropita recipe.

storage

We cannot tell you that this bread is delicious if eaten as soon as it is ready, or at most a few hours after cooking. However, you can store it for a maximum of 2 days in a paper or canvas bag and in a cool, dry place. We do not recommend freezing.

Riproduzione riservata © - WT