Easy No-Knead Turkish Bread (Ramadan Pide Bread)

Step 1

Combine the warm water, milk, sugar, and dry yeast in a bowl, mix, and set aside for 5-10 minutes to activate the yeast.

Step 2

In a large bowl, combine the sifted flour and salt. Then add the yeast mixture, oil, and egg white and mix well to obtain a fairly wet, sticky dough.

Step 3

Cover the bowl with a kitchen towel and move to a warm area to rise for 30-40 minutes. During this time, the dough should double in size - you may need longer depending on the weather and several other factors.

Step 4

Prepare a baking tray with parchment paper and a dusting of flour, then turn the dough out onto it. Shape it into a circular shape without knocking too much air out of it.

Step 5

Cover with the kitchen towel again and rest for a further 20 minutes.

Step 6

Prepare the egg wash by combining the egg yolk and yogurt with a teaspoon of water and whisking well.

Step 7

Once rested, brush the dough with the egg wash and then make a pattern on the dough with your fingers (refer to picture).The easiest way to do this is first to use a finger to draw a rough circle shape about 1-inch in from the edge of the dough. Then poke vertical and horizontal (or diagonal both ways) lines (crisscrossed) within that circle, like a grid.

Step 8

Sprinkle the dough with some nigella seeds and white sesame seeds.

Step 9

Bake the pide in the oven for around 20 minutes at 400ºF/200ºC. It should be a deep golden color.