Ramazan pidesi (Turkish-style flatbread)

Name: Ramazan pidesi (Turkish-style flatbread)
Cook time: 2 h 30 min
Yield: 3
Cuisine: Turkish
Ingredients: 400g strong white flour (13-14 per cent protein); 10g sea salt; 5g dry active yeast; 300ml warm water; extra virgin olive oil, for shaping the dough

Julia Busuttil Nishimura

May 9, 2024

Turkish-style flatbreads (left) and cilbir (poached eggs with yoghurt and chilli butter).William Meppem

Time:2 hours +Makes:3

This flatbread is perfect for dipping into cilbir for a punchy brunch.

Ingredients

400g strong white flour (13-14 per cent protein)
10g sea salt
5g dry active yeast
300ml warm water
extra virgin olive oil, for shaping the dough

For the yoghurt glaze

1 egg
1 tbsp warm water
1 tbsp plain, full-fat yoghurt
white sesame seeds, to sprinkle
nigella seeds, to sprinkle

Method

Step 1
For the bread, combine the flour, salt and yeast in a large bowl. Stir to combine. Pour in the water and mix with your hands until thoroughly combined. Drizzle the mixture with a little olive oil and use your hands to shape the dough into a ball. Cover and allow to rise for 1½ hours. Every 30 minutes, using damp hands, stretch and fold the dough over itself, from all sides. On the third and final stretch and fold, be very gentle to avoid deflating the now risen and airy dough.
Step 2
Transfer the dough to a clean workbench and dust the dough with a little flour. Invert the dough so it’s flour-side down and divide into three. Working with one piece at a time, form into a neat parcel by bringing the edges into the centre of the dough. Turn the dough over and gently shape into a taut ball. Set aside on a dusted surface and repeat with the remaining thirds.
Step 3
Preheat the oven to 220C fan-forced (240C conventional). Line three baking trays with baking paper. Set aside.
Step 4
Using your fingertips, flatten each of the balls into a flat round about 1.5cm thick. Cover with a tea towel and allow to rise for another 20 minutes.
Step 5
Transfer the rounds to the trays. Press and stretch each piece until it’s 1cm thick and set aside.
Step 6
For the yoghurt glaze, whisk together the egg, warm water and yoghurt and season. Brush the rounds with the glaze and use your fingertips to make first a border, about 3cm from the edge, and then a crust; add some lines that create a weave or diamond pattern. Sprinkle with the seeds and a little salt and bake for 15 minutes or until golden and cooked through.