Turkish Ramadan Pide — soft festive sesame bread

Ramadan pide is a tender, airy Turkish bread with a fragrant crust and a generous coating of sesame seeds. It is perfect for iftar and suhoor, but it also fits beautifully into any home dinner: serve it with soups, dips, cheese, and olives. The dough should be soft and slightly sticky — that is exactly right, and it is what gives the crumb its delicate texture.

Ingredients

For the dough

• Warm water — 1 1/2 cups | 375 ml
• Warm milk — 1/2 cup + 2 tbsp | 130 ml
• Fresh yeast — 1/2 cube
• Sugar — 1 tsp | 1 tsp
• Salt — 1 1/2 tsp | 1.5 tsp
• All-purpose flour — 5 to 5 3/4 cups | 600–700 g (depending on flour absorbency)
• Sunflower oil — a little (for greasing hands and shaping)

For brushing and topping

• Milk — a little
• Egg yolk — 1
• Sunflower oil — 1 tbsp | 1 tbsp
• Sesame seeds — to taste

Step-by-step recipe

1. In a large bowl, combine the warm water and warm milk, add the sugar, and crumble in the fresh yeast. Stir and let stand for 5–10 minutes until the yeast is activated.
2. Add the salt and gradually sift in the flour, mixing into a soft, slightly sticky dough. No long kneading is needed — just mix until smooth.
3. Lightly oil your hands and the bowl with sunflower oil, shape the dough into a ball, cover, and leave at room temperature for 60–90 minutes, until visibly risen.
4. Preheat the oven to 356°F | 180°C. Line a baking sheet with parchment.
5. Transfer the risen dough to the parchment and gently flatten it into a circle about 3/4 to 1 1/4 in | 2–3 cm thick. If you like, form a rim and create the classic pattern by pressing a lattice into the surface with your fingertips.
6. Mix the egg yolk with a little milk and 1 tbsp | 1 tbsp oil until smooth. Brush the surface of the bread.
7. Sprinkle generously with sesame seeds.
8. Bake for 20–25 minutes at 356°F | 180°C, until the crust is deeply golden and inviting.
9. Transfer to a rack, cover with a towel, and let rest for 10–15 minutes. Slice and serve warm.

Nutritional value (per 1 of 8 servings)

Calories	≈ 340 kcal
Protein	≈ 9 g
Fat	≈ 9 g
Carbohydrates	≈ 64 g

Tips and variations

• Flour: start with 600 g | 5 cups and add a little more as needed so the dough stays soft and slightly sticky — that is what keeps the crumb airy.
• Yeast: if using dry yeast, use 6–7 g (about 2 tsp) and keep the method unchanged.
• Pattern: dampen your fingers with water or oil — it makes it easier to form the rim and characteristic lattice without sticking.
• Topping: along with sesame seeds, sunflower seeds or poppy seeds also work well, to taste.
• Crust: for a more pronounced sheen, use a mixture of egg yolk and milk; for a softer matte finish, use milk only.

FAQ

Can I substitute dry yeast for fresh yeast?

Yes. Use 6–7 g dry yeast (about 2 tsp), follow the same method, and keep to the stated proofing time.

Why does the dough stick to my hands?

That is normal for this bread: the higher hydration keeps the crumb soft. Oil your hands and avoid adding too much flour, or the dough will become heavy.

How should I store the finished pide?

Let it cool completely, wrap it in a towel or a bag, and store at room temperature for up to 24 hours. For longer storage, freeze in portions for up to 1 month and reheat in the oven.