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Two sliced flatbreads showing the side view sprinkled with sesame seeds and nigella seeds on a beige marble background with a green glass filled with water behind it, parsley, black olives and tomatoes.
5 from 3 ratings

No Knead Turkish Bread (Ramazan Pidesi)

Yield: 4 Servings
Prep: 10 minutes
Cook: 15 minutes
Resting Time: 1 hour 40 minutes
Total: 2 hours 5 minutes
Author: Amina Al-Saigh
Turkish bread, also known as Ramazan Pidesi, is a classic no-knead flatbread topped with a generous mix of nigella and sesame seeds. This fluffy, chewy bread is incredibly easy to make and perfect for any time of day. Enjoy it with tea, cheese, or your favorite dips and spreads.
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Ingredients
 

For the Dough

  • 300 milliliters warm water
  • 1 tablespoon instant yeast
  • 1 tablespoon sugar
  • 360 grams all-purpose flour
  • 1 teaspoon salt

For the Topping

  • 1 egg, yolk only
  • 1 tablespoon water
  • 2 teaspoons all-purpose flour
  • 1 ½ tablespoons sesame seeds
  • 1 tablespoon nigella seeds

Instructions
 

  • Start by mixing together the warm water, instant yeast and sugar in a large bowl. Add in the flour and salt. With a wooden spoon, mix well until there is no more visible flour and the dough looks cohesive, about 2 minutes. The dough will be sticky. Cover with plastic wrap and allow it to rise for 1 hour or until double in size.
  • On your working countertop, place two large pieces of parchment papers and dust heavily with flour. Dump the dough on to the parchment paper and divide into 2 equal parts, placing each dough ball on a separate piece of parchment. With your hands dusted with flour, gently press down on each dough to a form a 24 cm circle. Cover lightly with a tea towel and let it rest for 40 minutes.
  • Meanwhile, centre your oven racks and place two 12 by 17 inches baking trays, one on each rack, in the oven. Preheat the oven to 428℉ with the baking trays inside.
  • Prepare the topping by whisking together the egg yolk, water and flour in a small bowl. Brush the rested dough rounds with the egg yolk mixture. Using your fingertips, make a circular indentation 2-3 cm from the edge of the dough creating an inner circle. Then fill in the centre of the inner circle with your fingers making criss-crossed diagonal lines, about 2-3 cm apart, making sure not to tear the dough or pop the air bubbles that may have formed. Sprinkle each dough evenly with the sesame and nigella seeds.
  • Carefully transfer the dough by sliding the parchment onto the back of another large sheet pan or on to a pizza peel. Slide the dough on top of the preheated baking trays, one on each tray. Bake for 15-20 minutes, switching the trays halfway until lightly golden brown. Remove from the oven and allow the breads to cool on a wire rack for a few minutes, slice into pieces and enjoy.

Notes

  • Keep an eye on the breads as they are baking. Each oven varies and your breads may need more or less time in the oven.
Serving: 1Serving, Calories: 383kcal, Carbohydrates: 74g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 49mg, Sodium: 590mg, Potassium: 146mg, Fiber: 4g, Sugar: 3g, Vitamin A: 71IU, Vitamin C: 0.3mg, Calcium: 62mg, Iron: 5mg
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