Turkish bread (Ramazan Pidesi) (oven)

Category: Yeast bread
Kitchen: turkish
Turkish bread (Ramazan Pidesi) (oven)

Ingredients

OPARA
Flour 75 g
Sugar 0.5 coffee. l.
Yeast (pressed) 10 g
Water 120 ml
DOUGH
Flour 450-500 g
Salt 1.3 tsp
Sunflower oil 2 tbsp. spoons
Sour cream 30 g
Honey 1 tsp
Milk 130 g
To grease the bread:
1 egg, milk, sesame, flaxseed

Cooking method

  • The original recipe is for 4 servings of bread.
  • I changed the recipe for myself, for a smaller amount of flour and pressed yeast - in general, for 2 breads.
  • Dough preparation.
  • Mix all the ingredients of the dough until smooth. Cover with foil and leave until bubbles form for 30 minutes or 1 hour. Left to approach in the refrigerator for 6 hours
  • Dough preparation.
  • Put the dough in a bucket of HP, all other components, except for oil. Dough program. After the end of the program (I have 20 minutes. Kneading, approach 1 hour), the dough stood in the switched off HP for another 30 minutes. before doubling.
  • Gently transfer the dough to the table and divide into 2 equal portions, shape each into a ball - do not knead or crush the dough !, and leave for 30 minutes.
  • Stretch each ball in the form of a disk about 20-25 cm. in diameter. Brush the top with beaten egg and milk and sprinkle with sesame seeds and flaxseed.
  • Let rest on a baking sheet for 30 minutes. Bake at 230 * C for 15-20 minutes, until the bread is golden brown. ... Cool on a wire rack.
  • Author's advice: "The texture of the dough is very light and airy, when forming, try not to crush or knead, flatten the ball a little, trying not to crush air bubbles in the dough."
  • Before baking, PS sprinkled some water with all her heart.

Note

When I saw a photo of this bread, I immediately felt the desire to bake it, but ... it is not clear what was stopping me for almost a year. But in the end, after experimenting with pretzels,
I made up my mind
The original recipe from Alicia is here
🔗

Antonovka
And I, oddly enough, decided very quickly and already 2 times - however, also half a portion Thank you very much for the recipe !!!!
pljshik
Rinishek want to bake such bread, but the question arose, and when to add grows. oil?
rinishek
Of course, I am very late, I don’t know for some reason no messages came
pljshik, add oil in the middle of the batch, when you see that a beautiful and smooth bun has formed
Antonovka, thanks for making my recipe! eat to your health!
Elena K
Here is my cake (there were two of them, one stolen by a visiting great-grandfather, still hot)https://Mcooker-enn.tomathouse.com/r-image/s58.r.1/i159/1206/37/b8420f1f24f6.jpg The taste of a funky crust turned out to be a crispy fluffy crumb. It's a pity only there are no big holes, probably a lot of gas released during separation. I'll be careful next time.Turkish bread (Ramazan Pidesi) (oven)
rinishek
great cake!

if you make such bread periodically, you begin to "feel" it, and the holes will be larger, and it will be nostril. Where will he go from us!

and yes, his crust is cool. I like the thin crust and tender crumb

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