Ramadan-pide
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 293, total fat 9 G., saturated fats 2 G., proteins 8 G., carbohydrates 44 G., fiber 2 G., cholesterol 21 mg, sodium 209 mg, sugar 3 G.
Calories 293, total fat 9 G., saturated fats 2 G., proteins 8 G., carbohydrates 44 G., fiber 2 G., cholesterol 21 mg, sodium 209 mg, sugar 3 G.
"This Turkish bread is typically eaten during the month of Ramadan, but I bake it year-round," shares Shadi Hasanzade Nemati. "This flatbread is easy to make, and you don't even have to knead the dough by hand. To ensure it's delicious and fluffy, it's important not to add too much flour. Just add enough so that the dough doesn't stick to the table."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of milk, heated to about 40°C
- 1/4 cup olive oil
- 1 tbsp. granulated sugar
- 1 tbsp. instant yeast
- 1 teaspoon coarse salt
- 1 large egg, separate the white from the yolk
- 4 and 1/4 cups all-purpose flour, plus extra for dusting
- 1 tbsp. yogurt
- 2 tbsp white sesame seeds, preferably toasted
- 2 tablespoons nigella seeds
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Cooking the dish according to the recipe:
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine warm milk, 1 cup warm water (about 104°F/40°C), and olive oil. Add sugar, yeast, salt, and egg white and mix until smooth. Using a wooden spoon, add flour 1 cup at a time, adding 1/4 cup at the very end. The dough will be sticky.
- Cover the bowl with plastic wrap and a kitchen towel. Place in a warm, draft-free place, such as a room-temperature oven, to rise until almost doubled in size, about 30 minutes.
- Uncover the bowl and turn the dough out onto a well-floured surface. Sprinkle the surface with about 1 tablespoon of flour. Turn the dough over with a bench scraper so the floured side is facing down, then sprinkle a little flour on all sides and form it into a ball.
- Using a bench scraper, cut the dough in half and form each half into a small ball. Place each ball on the prepared baking sheet, cover with a clean kitchen towel, and let rise for 20 minutes.
- Preheat oven to 200°C.
- Meanwhile, prepare the glaze.:
In a small bowl, combine the egg yolk, yogurt, and 1 tablespoon of water. After 20 minutes, roll out the dough and lightly press one half with your fingers. Pour half of the glaze into the center of the dough and use your fingers to stretch the dough into a 1 cm thick oval. - Using your fingers, make indentations around the circle again, 2.5 cm from the edge of the dough. Then, make indentations across the dough inside the circle, using lines 2 cm apart; repeat the process in the opposite direction to create a diamond pattern. Sprinkle half of the sesame seeds and nigella seeds on top. Repeat with the second ball of dough.
- Bake until golden brown and set, about 18 minutes. Remove from the oven and cover loosely with a kitchen towel for 10 minutes before serving.
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