Ramazan pidesi
Middle Eats · ♥ 6.2K likes · 223.1K views · 10 min video
Timestamp
Ingredients
Method
Techniques
- 10 g dried active or instant yeast
- 200 g milk
Warm 200 g milk (or water) to 25-35C -- lower means a longer rest, higher can kill the yeast; about 15 seconds in the microwave.
- 1 tsp sugar
In a large bowl that is not cold, add 1 tsp sugar and the 10 g yeast to the milk; whisk until most of the yeast is absorbed.
- 120 g all-purpose flour
Mix in 120 g all-purpose flour to a smooth, lump-free batter; this starts autolysing the flour so gluten develops without kneading.
Starter batter and autolyse
Cover and rest somewhere warm 25 minutes, longer if needed, until tripled, foamy, yeasty and stringy.
- 245 ml water
- 40 g olive oil
- 415 g all-purpose flour
- 1 tsp salt
Add 245 ml water warmed to 25-35C, 40 g olive oil, 415 g flour and 1 tsp salt; mix with a spatula about a minute until no clumps remain and the dough is semi-smooth. Do not knead.
- flour
Turn gently onto a heavily floured worktop, flour all sides, shape roughly into a log and cut in half (or thirds); form each into a ball by cupping and rotating, keeping the gas in.
Put a ball on a parchment-lined baking tray and stretch from the middle outward into an oval 25-30 cm wide and a little over 1 cm thick; dust with flour, cover and rest 20-30 minutes until puffed.
- 1 whole egg
- 1 tbsp water
- 1 tbsp yogurt
Egg wash: one egg yolk, 1 tbsp water and 1 tbsp yogurt mixed smooth; brush a thin layer gently over the dough.
Press fingers straight down to a very thin layer without tearing: a ring of indentations 1-2 cm from the edge, then diagonal lines across, both ways for a baklava-like pattern.
- white sesame seeds
- black nigella seeds
Sprinkle with white sesame seeds and black nigella seeds.
The finger-press pattern and seeds
Bake in the hottest oven until browned on top: 240C for 12 minutes. A baking dish of boiling water in the oven gives a softer, higher-risen bread.