Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, September 19, 2006

Turkish Ramadan Pide

(Ramazan Pidesi)

Turkish Ramadan Pide
7g instant yeast
1 tsp sugar
1 3/4 cup warm milk
~4 cup all purpose flour
1 tsp salt
1 tbsp olive oil

1 egg yolk
2 tbsp milk

In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. Stir well so the yeast dissolves (picture). Cover it with a towel, let it rest 15 minutes.

In a large bowl, sift flour and salt (picture). Add the bubbly yeast mixture and 1 1/2 cup warm milk (picture). Mix and put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and spread another tsp of olive oil with your hands all over the dough (picture). Then cover it with a clean, damp towel. Put aside for about 1 to 1 1/2 hours at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles (picture). Cut the dough in 2 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Place parchment paper on two oven trays. Dust the parchment paper with cornmeal, semolina or all-purpose flour to keep the dough from sticking then arrange the doughs on the trays. Then use your palm to flatten each ball into a flatter rounded shape.

Lightly beat the glaze ingredients in a small bowl. Dip your finger tips in it and press all over the dough. Sprinkle some black or regular sesame seeds all over and cover with a clean damp towel. Leave for about 35-40 minutes to rise at a warm place.

Preheat the oven to 450 F and put some water in an oven-safe bowl. Place it on the bottom of the oven. Place one of the trays on the middle rack. Bake for about 8 to 10 minutes until the colour becomes light golden. Place the pide on the clean towel to cool it down a bit. Then bake the second dough. Serve while still warm.

Makes 2 Turkish Ramadan Pide.

Happy Ramadan!

* After baking the Pide, let it cool down for about 5 minutes, then place in a clean plastic bag. It will be more soft this way:)

Ramadan pide (flat bread) is something else altogether, as evidenced by the long lines of people who wait in front of bakeries for hours to buy it:)



At 5:26 PM, Anonymous Anonymous said...

Thankyou Binnur I will make this tomorrow[24th sept]as ramadan starts for us here in london.Have just came across your site it is great.


At 8:38 PM, Anonymous Anonymous said...

Binnur thank you so much. I can't wait to cook this. One question: is there a difference between dry yeast and instant yeast?
Thank you so much,

At 11:01 PM, Blogger Binnur said...

Hi Burgundy,
No there is no difference between them. I use instant yeast (active
dry) in a small package 7 g. You can also use 1 tbsp (7g = 1 tbsp
yeast) moist fresh yeast.
Afiyet olsun:)

At 10:55 AM, Anonymous Anonymous said...

Merhaba, Binnur hanim,

I tried the recepie for our iftar on Saturday. That was great! We felt like in Turkey with delicious pide :) Tesekkurler ve elenize saglik

Anna Durmus

At 10:56 AM, Anonymous Anonymous said...

Hi Binnur,
I'm gonna try this tomorrow. First time I went to Turkey last year & gonna bring it home tomorrow night InshaAllah.
Best regards

At 6:49 PM, Blogger Binnur said...

Hi Anna,
Ben tesekkur ederim:) When I bake pide we also feel like we are in
Turkey:) Especially during Ramadan...

At 5:42 PM, Anonymous Anonymous said...

Hi Zehra
I'm so glad you travelled to Turkey.
You wouldn't happen to be the same Zehra that I went to school with in Brisbane would you?
Take care
Deniz ipek

At 12:51 PM, Anonymous Anonymous said...

i went to turkey in the summer and had a dish that was called an ottoman it reminded me of a bolognaise sauce could you please tell me how to make this thankyou

At 8:54 PM, Blogger Binnur said...

I'd like to help you, but can you give me more details about the
ingredients - is it beef or chicken or a vegetarian dish, is it served
cold or hot? Because I never heard of a dish called Ottoman before:)

At 5:26 AM, Anonymous Anonymous said...

Hi, probably a silly question. Is this the recipe for the turkish bread that is usually served with the beetroot or carrot or hommus dips?
If not, do you have a recipe?
Thanks heaps,

At 11:00 PM, Blogger Binnur said...

Hi Mon,
Yes, this is a Turkish Pide recipe. When I posted it, it was Ramadan.
We Turks love to have it with our dishes during Ramadan. That's why I
posted it as a Ramadan Pide. I am going to post different kinds of
pides in the future:)

At 10:45 PM, Anonymous Anonymous said...

Thanks heaps - can't wait to give it a try!
:o) Mon

At 3:09 PM, Anonymous Anonymous said...

Thank you so much for putting together this wonderful (and free) collection of Turkish recipes.

At 4:06 PM, Anonymous Anonymous said...

Hi Binnur!I want to thank you so much for this bread I adore!Im so glad have found the way to make it Ramadan!

At 10:53 PM, Blogger Binnur said...

Hi Moony,
I saw all the pide pictures taken by you on your site...they are so yummy, you made me bake pide again today:))
Thank you!

At 12:21 PM, Anonymous Anonymous said...

Selam Binnur!

First of all: thank you so much for all your wonderful recepies! My fiancees mum is a great cook, so i have a huge challenge waiting for me ;). Do you maybe have a recepie for simit too?

From Holland,
Cok Tesekkur ederim!

At 3:33 PM, Blogger Binnur said...

Merhaba Sarigelin,
Thank you:) I am sure you will get all the help for the Turkish cooking from your mother-in-law. Also you can search my site for Turkish recipes that you like to cook. You can ask me if you need anything, I would like to help:)
I have already posted Simit recipe, here is the address;

On the site, below the google ads on the right, there's a search box.
So you can search on my site if "TC" is selected, it will help you to find any recipe that I posted:)


At 3:15 AM, Anonymous Anonymous said...

Merhaba Binnur,

Firstly i would like to say thank-you for your wonderful recipes. I have a Turkce boyfriend and his mother recently came to visit and now that she's left I'd like to be able to continue to cook Turkce dishes for him. If it weren't for you I'd be in all sorts of trouble, lol. Thank-you for sharing your fine recipes. I do have one silly question. I feel silly because no one else has asked this so it must be common sense but just to be sure; when you just say flour I'm guessing you mean plain flour, or self raising flour?

At 10:37 AM, Blogger Binnur said...

Thank you:) I should be more specific about it, it is all purpose flour.
Take care,

At 12:42 AM, Anonymous Anonymous said...

Hello Binnur !

i am planning to bake these this weekend, however it is neccessary to put the water bowl ?

thank you

At 9:29 AM, Blogger Binnur said...

You don't have to put the water bowl, it is going to be just fine:)

At 10:28 PM, Anonymous Anonymous said...


I love your website. My husband of 12 years is Turkish and I really love to cook for him; it makes him so happy. I surprised him a few days ago with this bread and he was so pleased. I have made the revani and several other breads before and they all turned out great! The whole family loves everything from your site. Thank you for helping me keep my husband's tummy happy!

At 5:16 PM, Blogger Carrie said...

How do you make tantuni

At 6:37 PM, Blogger Binnur said...

I'll post it in the future! :)

At 10:42 AM, Anonymous Anonymous said...

Merhaba Binnur,
Thank you for the Turkish Ramadan Pide recipe...however, my dear friend Ahmet from Mesin has made me tantuni several times, made with meat and spices, wrapped up in is delicious. Do hope you have the recipe. Waiting in anticipation!
Best Wishes

At 8:28 AM, Anonymous Anonymous said...

Hello, I have checked on your wonderful recepies but I didn't found any for "KUNEFE" - could you please advise me how i could prepare it?Thanks you in advance..

At 2:19 AM, Anonymous Anonymous said...

Hellooo there

I just wanna thank you soo much for this amazing recipe and amazing site.. Its great and the pics posted are of a great help too.

I have lived in Cyprus ( TRNC) for over 3 years and now with all these recipes i feel like i live there all over again

Sok tasharuk derim (sorry about the spelling)

At 9:29 AM, Anonymous Anonymous said...

Hello Binnur,
i would also love to know how to cook tantuni's!!
I live in the TRNC and have had them many times, but i need to drive a long way to get them!!
Pls, pls, pls can you put up a recipe for tantuni!!!
i really look forward to reading it.
Pls hurry Binnur, i crave them at the moment!! LOL
They are to gorgeous!!

At 6:19 AM, Blogger Megan said...

I have been looking for a recipe my mums friend would make ive lost contact and so cant ask her what her mum would always be making it was bread but had spinach in it there was always 2 types i think the other one was plain maybe with garlic and she had this round stone im pretty sure it would cook on. Its def not the borek but omg i am trying that one as i too fell in love with it from a shop in brisbane.

At 11:49 AM, Blogger Binnur said...

Hi Megan,
I think what you are asking is Spinach pide. I am going to post it soon:)
Take care,

At 5:22 AM, Anonymous Anonymous said...

Hi binnur :)

I have tried this pide 4 our breakfast today , that was yummy .

I have some questions :

Is this type of bread served only in Ramadan ?

How should I pronounce its name ? “pida” ore “paaid” or what ?

The word pide is used for all type of bread in Turky , I found in your site a lot of baked stuff that are called pide !

thanks a lot

At 5:44 PM, Blogger Binnur said...

Hi Mim,
We eat Turkish bread with our meals. But you can also find pide in the bakeries. We enjoy and eat more Pide during Ramadan which is part of our tradition.
The pronunciation is Pide: pee-dah
The bread is a common name like Pide. We have plain Turkish bread with our dishes. But, there is so many different kind breads like with walnuts, black olive, Nigella seeds or sesame seeds.....which are consumed for breakfast or after noon tea ect.
Same thing for the Pide which are made by the same kind of dough but different fillings. Like with ground beef, sujuk, spinach, feta cheese, eggs.....which are consumed as a meal:)

At 5:30 AM, Anonymous Anonymous said...

Thanks a lot 4 this replay . now all things make sence .

Binnur , this is the same type of bread that I use to prepare Iskander kebab ?

I asked u a lot .. thanks dear

At 2:06 PM, Blogger Binnur said...

Sure, you can use the same pide for Iskender Kebab.
Take care,

At 6:00 AM, Anonymous Anonymous said...

hi Binnur,
just wondering with your pide bread recipe, is the flour self raising or plain that you use?????

Thanks Julia
Melbourne, Australia

At 9:46 AM, Blogger Binnur said...

Hi Julia,
It is all purpose flour:)

At 5:04 PM, Blogger hasi said...

The pides look beautiful! How many people does this serve? How large are the 2 pides?

At 5:15 PM, Blogger Binnur said...

Makes 2 Turkish Ramadan Pide. So it depends the size of serving:)

At 10:40 PM, Anonymous Anonymous said...

Hi Binnur, your recipes are delicious! I made your Ramadan pide for iftar yesterday and everyone loved it! Thank you!! Please keep posting things, I haven't found a better website than yours yet!!

At 8:42 PM, Anonymous Anonymous said...

Hey there, went to turkey on holday and in all the restaurants we were gven a 'pita' bread, it was a large bread that had a massive air pocket in the middle when brought to the table. Is this possible to make it like this at home or not? Cheers

At 9:17 PM, Blogger Binnur said...

Yes, it is and it is called balloon bread. I am going to post in the future.

At 5:40 PM, Anonymous Anonymous said...

I don't understand the term "parchment paper" - I used some wax paper on my first attempt & the entire bottom of the pide stuck to it. Tonight I'll try just buttering up a metal baking pan & a stone wear one - to see which comes out better. I would love however to find out what parchment paper is & if I can find a substitute in America.

At 6:39 PM, Blogger Binnur said...

Wax paper and parchment paper are entirely different. Parchment paper is also available in USA. Try Walmart:)

At 2:18 PM, Anonymous esaatso said...

Hi Binnur - I tried your recipe and my loaves came out like little bricks. It was not like normal, soft, fluffy pide and the crust was super tough. I have never baked bread in my life, so I don't know where to look for my errors. Maybe you have some suggestions?

At 3:54 PM, Blogger Binnur said...

I wish I could help, sorry:) But I don't know what went wrong. Baking is different than cooking. Please try it again:)

At 6:03 PM, Anonymous Anonymous said...

great recipe that works!!!! turned out just like 'pastahane' pidesi. i wonder what the water in the oven does for the process? Alsom by the way, I had to keep adding extra flour till it was not so sticky - or is the trick to knead/leave the dough sticky?
looking forward for the balloon bread recipe...
many thanks

At 11:50 PM, Blogger Binnur said...

The water prevents it from being dry. You should add flour until it is not sticky.

At 12:24 PM, Anonymous Anonymous said...

Ahnyeonghaseyeo Binnur.

I was looking forward to making pide bread for my friend's retreat and this special version of pide was perfect. I ended up making a variety of Turkish food for them. THEY LOVED IT!

gamsa hamnida!
Thank you!

Peace from Korean American.
Hayden from California

At 12:37 AM, Blogger Adrian said...

Getting ready for Ramadan means baking this delicious pide!

I cant wait until wed. night!

At 6:38 AM, Anonymous Anonymous said...

Binnur hanim,

Dun aksham yaptim ve iyiydi! This is a great recipe

At 8:20 PM, Anonymous Anonymous said...

Hi Binnur,

This year it is going to be my first Ramadan in the U.S. The most thing I miss about Ramadan is the oven-fresh Pide with butter spread inside.

Will it work out fine if I use Bread Dough for making Pide?

Best Wishes

At 10:51 AM, Blogger Binnur said...

Sure, you can use bread dough:)

At 6:34 PM, Anonymous Anonymous said...

Dear Binnur,
Have you tried this bread recipe with whole wheat flour? If you were in my place how would you tweak this recipe?
BTW I love all your recipes, hey always come out great!

Blessed Ramadan!


At 7:07 PM, Blogger Binnur said...

Dear Mariam,
Thank you:) Sure, you can use whole wheat flour to make the pide. When you make a dough, you always should add the flour gradually. The dough should be soft but not sticky at the end:)
Happy Ramadan!

At 1:13 PM, Anonymous Anonymous said...

Does anyone know is this the same bread as the one I saw with a kind of a "grid" on it? How can I make these beautiful patterns on the bread?Thanks!

At 4:16 PM, Blogger Binnur said...

Use your fingertips gently, dimple the dough:)

At 8:58 AM, Anonymous Anonymous said...

Made this bread yesterday and it was delicious! The whole family loved it. I used bread flour (I'm in the USA)because all purpose flour here doesn't have enough gluten for bread. Thanks for posting so many wonderful recipes! Warm greetings, Mariam

At 8:42 AM, Anonymous Anita said...

Love your recipes and your book, which I bought last month after returning from my third trip to Turkey. Keep the great photos and recipes coming.

At 1:19 AM, Anonymous Kira C said...

Dear Binnur,

I made this pide bread yesterday and my family think it's so amazing!!!

Thank you for all the perfect recipes :)


At 10:33 AM, Blogger Binnur said...

Thank you for the feedback Kira, I appreciate it:) Ellerine saglik!


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