Ramadan Pide (Turkish Iftar Flatbread)
Why this recipe works
- Soft crumb, glossy crust: Milk and olive oil enrich the dough, while the egg and yoghurt glaze bakes into a shiny, lightly chewy top.
- Recognisable shaping: The pressed border and criss-cross centre give Ramadan pide its distinctive look and make the bread easy to tear for sharing.
- Reheats well: The baked loaf stores and freezes well, so it can be warmed through again without losing its soft, bread-like texture.
Get the most out of this recipe
Timing notes
- Judge the first rise by volume: The dough should roughly double in size; a cool kitchen may take longer than the stated timing.
- Mostly inactive time: The recipe takes over two hours, but most of that is proving time rather than hands-on work.
- Rest briefly before serving: Let the pide cool for about 10 minutes so the crumb settles before tearing.
Authenticity notes
- Turkish Ramadan style: Ramadan pide is closely associated with Turkish iftar meals and is usually served warm for tearing and sharing.
- Fingertip pattern: Pressing the border and centre by hand is part of the bread’s recognisable shape and surface texture.
- How to serve it: Serve with soups, stews, mezze, cheese, olives, or dips where the soft crumb can soak up juices and sauces.
Texture tips
- Knead until elastic: A smooth, elastic dough helps create a soft crumb rather than a dense, heavy loaf.
- Oil your fingertips: Lightly oiled fingers make cleaner indentations and stop the dough dragging when you press the pattern.
- Control browning: If the glaze colours too quickly, move the tray lower in the oven so the centre can finish baking.
Make-ahead tips
- Best eaten fresh: The bread is at its softest on the day it is baked, especially when served slightly warm.
- Freeze the baked loaf: Wrap well and freeze for up to 2 months, then reheat from frozen until warmed through.
- Refresh before serving: Reheat in a 180°C (355°F) oven until warm to restore a softer crumb and lightly crisp surface.
Equipment you'll need
Ingredients
Dough
Topping
Instructions
- Put the lukewarm milk in a large bowl and whisk in the caster sugar and instant yeast. Leave for 5 minutes until slightly foamy.
- Add the plain flour and fine sea salt, then mix to a shaggy dough. Drizzle in the olive oil and knead for 8 to 10 minutes until smooth and elastic.
- Cover the bowl and leave the dough to rise in a warm place until doubled in size. This usually takes 60 to 75 minutes.
- Tip the dough onto a lightly oiled surface and gently press out the air. Shape into an oval and transfer to a baking tray, then cover and leave to puff for 20 minutes.
- Heat the oven to 220°C (430°F). Beat the egg with the Greek yogurt until smooth.
- Brush the top of the dough generously with the egg and yogurt mixture. Using your fingertips, press a border around the edge and make a criss-cross pattern across the centre, then sprinkle over the sesame seeds and nigella seeds.
- Bake for 12 to 15 minutes until lightly golden and glossy, and the bread sounds hollow when tapped underneath. Cool for 10 minutes before tearing and serving.
Recipe notes
Tips
- For a clean criss-cross pattern, lightly oil your fingertips before pressing so the dough does not stick.
- If the top is colouring too quickly, move the tray to a lower shelf for the final few minutes so the centre bakes through without over-browning.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use a pasteurised egg for the topping.
Substitutions
- Replace whole milk with water for a slightly leaner dough and a less tender crumb.
- Replace Greek yogurt with whole-milk yogurt for a slightly thinner glaze; brush a little more generously to get the same shine.
- Replace sesame seeds with nigella seeds for an all-nigella topping with a more pronounced oniony aroma.
Storage
- Refrigerate up to 2 days
- Keep in an airtight container. Reheat in a 180°C (355°F) oven for 6 to 8 minutes until warmed through; freeze well wrapped for up to 2 months and reheat from frozen for 10 to 12 minutes.
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Recipe overview
- Servings: 4 servings
- Yield: oval flatbread
- Total time: 2h 20min (30min active)
- Difficulty: Medium
- Cuisine: Turkish
-
Allergens:
Eggs Gluten Milk Sesame Wheat
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