How to make
Crumble the yeast into the milk or water, add a spoonful of sugar and mix well. Let it activate for 8 minutes.
The flour is sifted into a bowl and a well is formed into which half of the yogurt, milk and water with activated yeast, oil, egg white and salt are poured.
Knead a fluffy, elastic and smooth pide dough, by adding flour until it stops sticking to the fingers and the counter. Leave it to rise in the bowl, which has been greased and covered with cling film and a towel on top.
Take a tray with approximate dimensions of 11″ (28 cm) diameter. Grease or cover with baking paper. The hands are dipped in oil and the risen dough is stretched into the shape and diameter of the tray. The edges are rolled inwards forming a border.
The shaped Ramazan Pidesi is left to rise again for 40-50 minutes or an hour, depending on the heat in the room. It is good to be covered so that it does not form a crust.
After it has risen for a second time, the pide is decorated by pressing lightly with the palm of your hand or something like a wooden skewer and forming a circle 0.8″ (2 cm) from the edge. Inside the circle, lines are made on the same principle, crossed and forming squares or rhombuses.
Prepare a mixture from the egg yolk, a little oil, the remaining yogurt, salt and if desired, another 1-2 tbsp. milk. The pide is spread generously, then small holes are made here and there with a toothpick or a thin skewer and the rest of the mixture is poured over it. Shake it lightly to absorb it and sprinkle with sesame seeds.
Ramazan Pidesi is baked in an oven preheated to 370°F (190°C), at a low level in the oven. The Turkish bread is ready when it acquires a nice golden brown color.
Very aromatic bread with sesame seeds. Enjoy your meal!
