Turkish Ramadan Bread / Ramazan Pidesi

Soft, fluffy, and gently golden, Ramazan Pidesi is more than just bread — it’s a Ramadan tradition baked into every bite. With its signature diamond pattern, sesame and nigella seed topping, and pillowy interior, this Turkish flatbread is meant to be torn, shared, and savored straight from the oven.

Freshly baked pidesi has a way of filling the kitchen with anticipation, especially as iftar time approaches. Slightly crisp on the outside, impossibly soft inside, it’s perfect for scooping up soups, pairing with dates and olives, or enjoying warm with a swipe of butter.

The best part? It’s simple, comforting, and made to feed a crowd — exactly the kind of recipe that brings people together around the table. Whether this is your first time baking it or a yearly Ramadan ritual, this homemade Ramazan Pidesi is a love letter to tradition, warmth, and shared meals.

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Turkish Ramadan Bread / Ramazan Pidesi

Course Breakfast, Side Dish, Tea Time

Cuisine Turkish

Keyword Baking, Bread, Breakfast, Ramadan, Side Dish, Tea Time, Turkish Cuisine

Servings 12 Servings

Ingredients

Dough

• 1 cup lukewarm water
• 1 cup lukewarm whole or reduced fat milk
• ¼ cup olive oil
• 1 tablespoon granulated sugar
• 4 teaspoons active dry or instant yeast
• 4 cups all-purpose or bread flour (see note)
• 1½ teaspoons salt

Topping

• 1 large egg yolk
• 1 tablespoon full-fat yogurt
• Sesame seeds, for garnish
• Nigella seeds, for garnish

Instructions

Prepare Dough

1. In a large bowl, stir together water, milk, olive oil, sugar, and yeast and set aside until slightly foamy, about 5 minutes.
2. Add flour and salt to the yeast mixture and mix on low speed until a cohesive dough is formed (if the dough is too sticky, you may need to add a few extra spoonfuls of flour). Increase speed to medium and knead until smooth and elastic, about 5 minutes. Transfer dough to a greased bowl, cover, and set aside until doubled, about 1 to 1½ hours.

Prepare Topping

1. In a small bowl, whisk together egg yolk and yogurt until smooth. Set aside.

Shape And Bake Pidesi

1. Preheat the oven to 375°F and set aside two parchment lined baking sheets.
2. Once the dough has doubled, gently divide into two rounds and transfer to the prepared baking sheets. Using lightly oiled hands, press each round out into a large loaf of ½-inch thickness. The loaves will be about 10 to 12-inches in diameter. Allow the loaves to rest for 20 minutes.
3. Using slightly oiled fingertips, make indentations around the border of the loaves. Next, press parallel lines across the dough, 1–1½ inches apart. Rotate and repeat to form a diamond lattice. Press firmly without tearing.
4. Brush the tops of the loaves with the prepared eggwash, and sprinkle generously with sesame and nigella seeds.
5. Bake the Ramazan Pidesi until golden brown, about 25 to 30 minutes.

Recipe Notes

All-purpose flour results in a softer bread, and bread flour results in a chewier and more crusty bread. Choose whichever you prefer.