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Ramazan Pidesi

This recipe shows you how to prepare the Ramazan pidesi the traditional way. If you do not have a dough kneading machine, knead the dough by hand. However, kneading by hand should be done for much longer than in the case of kneading with the help of a machine. This recipe, which makes for two breads, is adapted from the gastronomy cookbook Turkish Cuisine With Timeless Recipes .

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Порции
2
Подготовка
30 мин
Приготовление
20 мин
Всего
2 ч 50 мин

СОСТАВ РЕЦЕПТА

  • 500g (1.1 lbs) bread flour
  • 450 ml (1 ¾ cups + 2 tbsp) milk
  • 10g (2 tsp) rock salt
  • 5g (1 tsp) dry yeast
  • TO GLAZE
  • Nigella seeds
  • 1 egg yolk

ШАГИ

  1. 01

    Knead the flour, dry yeast, and salt in a dough-kneading machine.

  2. 02

    Add 300 ml (1 ¼ cups) of milk.

  3. 03

    Knead at a low speed for 4 minutes, then at high speed for 8 minutes.

  4. 04

    Gradually add the remaining milk over 2 minutes and knead on low speed until the dough becomes shiny.

  5. 05

    Transfer the dough to a bowl, cover with a cotton cloth, and leave to ferment for 20 minutes.

  6. 06

    Then divide the dough into 2 equal portions. Roll out each into a circle with a rolling pin. Cover with a cotton cloth and leave to rest for a further 60-90 minutes.

  7. 07

    Using a pastry brush, coat each of the rounds of dough with egg yolk. Make an indentation in the dough with your fingertips to create a quilted surface. In bakers' terms, this is known as "nailing".

  8. 08

    Sprinkle each pide with nigella seeds.

  9. 09

    Transfer the pides onto a wooden oven shovel and bake in a 240-250°C (460-480°F) stone oven for 15-20 minutes.