Merhaba From Türkiye 👋
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Marhaban ya Ramadhan....
Welcome the holy month of Ramadan...
Ramazanimiz Mubarek Olsun.....
Wishing you and your family a blessed and joyful Ramadhan.
May Allah accept all your prayers and worship in this holy month.
Ramadhan is the ninth month of the Islamic calendar, observed by Muslims worldwide as a month of fasting (sawm), prayer, reflection, and community. A commemoration of Muhammad's first revelation., the annual observance of Ramadan is regarded as one of the Five Pillars of Islam and lasts twenty-nine to thirty days, from one sighting of the crescent moon to the next.
Fasting from dawn to sunset is fard (obligatory) for all adult Muslims who are not acutely or chronically ill, traveling, elderly, breastfeeding, diabetic, or menstruating. The predawn meal is referred to as suhur, and the nightly feast that breaks the fast is called iftar. Although fatwas have been issued declaring that Muslims who live in regions with midnight sun or polar night should follow the timetable of Mecca, it is common practice to follow the timetable of the closest country where night can be distinguished from the day.
The spiritual rewards (thawab) of fasting are believed to be multiplied during Ramadan. Accordingly, Muslims refrain not only from food and drink, but also from tobacco products, sexual relations, and sinful behavior, devoting themselves instead to salat (prayer) and recitation of the Quran.
On the nights of Ramadan, mahya usually conveys beautiful messages in Turkish language.
The spirit of Ramadan is also brought to homes. And served on the dining table in Turkish homes.
There are many classic dishes that are associated with Ramazan in Turkiye. But no other item signifies the breaking of the fast better than a loaf of pide (read; pee-deh). It is called "Ramazan pidesi".
Ramazan pidesi is round and flat in form and has a weave-like patterned crust shape by fingers.
There are many classic dishes that are associated with Ramazan in Turkiye. But no other item signifies the breaking of the fast better than a loaf of pide (read; pee-deh). It is called "Ramazan pidesi".
It is traditionally served for the iftar and sahur meals during the holy month of Ramadan.
Ramazan pidesi is round and flat in form and has a weave-like patterned crust shape by fingers.
Ramazan pidesi is made of wheat flour with yeast, rub with egg wash, and topped with sesame and black sesame seed, is a traditional soft-leavened Turkish bread.
You may love this post Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version)
I use that recipe daily for many years, as much as I bake my poolish method ramazan pidesi here.
Yes, pide and bread are staples in my house. I bake my own bread and pide since I live in Turkiye. If you are interested in baking bread as well as I am, you may check my bread recipes collections in Bread Category here. You will find 60+ bread/ bagels/flatbread recipes there and I promise it will be more, Inshaallah.
And today I will share my ultimate knead-not ramazan pidesi. It is slightly different from my previous version. I remove the usage of olive oil from my previous no-knead pide, and the result is close to ramazan pidesi that sell here by local bakers.
But again, it depends on each person's taste bud, you may try both recipes, or even you can try my poolish method here, and tell me in the comment section which one is your favorite 😉
Here I made a simple video on how to make ramazan pidesi no-knead version with my kid. It is absolutely easy to make and you can ask your children to help you 👧👦
My Ultimate No-Knead "Ramazan Pidesi"
By: Çitra's Home Diary
Make 2 medium flatbread
Ingredients:
🌷 500 gr Flour ( 11-12% protein)
🌷 3 tsp instant dry yeast
🌷 2 tsp salt
🌷 2 tsp sugar
🌷 375 gr water (room temperature)
Make 2 medium flatbread
Ingredients:
🌷 500 gr Flour ( 11-12% protein)
🌷 3 tsp instant dry yeast
🌷 2 tsp salt
🌷 2 tsp sugar
🌷 375 gr water (room temperature)
For glaze topping:
🌷 1 egg
🌷 1 tbsp olive oil
🌷 some sesame seeds ( you can use white and black ones)
How to make:
1) In a big bowl, put all dry ingredients and mix them to combine. Make a well at the center and add the water.
2) Using a wooden spoon or spatula slowly mixes from the center out until all dry ingredients are wet. Do not over mix it, you may have some lump from flour, it's okay. Cover with plastic wrap and leave it at room temperature for 40 to 60 minutes or until it rises, depending on each room temperature.
Note: sometimes I make the batter at night and keep it in the refrigerator to bake the following day.
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1) In a big bowl, put all dry ingredients and mix them to combine. Make a well at the center and add the water.
2) Using a wooden spoon or spatula slowly mixes from the center out until all dry ingredients are wet. Do not over mix it, you may have some lump from flour, it's okay. Cover with plastic wrap and leave it at room temperature for 40 to 60 minutes or until it rises, depending on each room temperature.
Note: sometimes I make the batter at night and keep it in the refrigerator to bake the following day.
3) Prepare and line 2 (two) wide baking trays with parchment paper.
Generously flour your working table and pour the dough onto it. Gently knead by taking the sides to the center for few times until it is lightly covered by flour and shape-able. Divide the dough into two equal parts and shape them into rounds.
4) Take one part and put it on a prepared baking tray, use your palm to flatten the dough. Keep doing until it gets wide, with 1-2 cm thickness. Do the same to other parts. Loosely cover both flattened doughs with a kitchen towel and let them rest for about 30 minutes or until noticeably puffy.
5) Meanwhile, make the glaze by mixing the yolks with olive oil. Preheat the oven to 200°C.
Spread half of the glaze to the bread surface evenly then using your fingers start to push the bread, leaving the fingermark with a diamond shape across the bread.
Keep pushing the bread to make a cross wave-like pattern with your fingers tips (see my video above).
6) Sprinkle with sesame seeds. Bake in preheated oven for about 15-20 minutes or until it is golden brown on the surface. Once the bread is out of the oven, wrap them with a kitchen towel then keep them inside a plastic bag to make them moist.
Note: Time and temperature of baking are only guidance, adjust to your own oven condition
Better to serve warm.
Afiyet Olsun. Happy baking 💟
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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BAHASA INDONESIA
بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ
Merhaba dari Türki semuanya 👋
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟
Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.
Sama seperti di negara-negara Muslim lainnya, di Turki bulan Ramadhan disambut dengan suka cita. Di tiap masjid di seluruh negeri menghiasi menaranya dengan "Mahya".
"Mahya" adalah lampu hias yang digantung diantara dua menara masjid yang bertuliskan dan aneka pesan indah dan petuah dalam bahasa Turki.
Pada malam-malam bulan Ramadhan, "mahya" biasanya menyampaikan aneka salam untuk menyambut bulan suci.
Semangat Ramadhan juga dibawa hingga ke rumah-rumah, dan disajikan di meja makan di rumah-rumah Turki. Meja makan di keluarga Turki menyajikan sajian yang khas bulan ramadan dan lebih istimewa dari biasanya.
Ada banyak hidangan klasik yang terkait dengan Ramadhan di Turki. Tapi tidak ada yang lebih khas daripada menyajikan roti bernama "ramazan pidesi".
Secara tradisional disajikan untuk buka puasa dan sahur selama bulan suci Ramadhan.
"Ramazan pidesi", bentuknya bulat pipih (flatbread) dan memiliki permukaan bergelembung macam anyaman yang khas yang dibentuk dengan jari-jari dipermukaan roti.
"Ramazan pidesi" terbuat dari tepung terigu dengan ragi, diolesi dengan kocokan telur, dan ditaburi wijen putih dan atau biji wijen hitam, adalah roti tradisional Turki yang umumnya disajikan di bulan puasa saja.
Roti ini, seperti halnya roti khas Turki lainnya berteksture "chewy" tapi lembut di dalamnya dan "crunchy" atau renyah sebagai kulit luarnya.
Cek juga postingan yang ini: Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version)
Roti khas Turki "Ramazan Pidesi" tanpa ulen
Oleh: Çitra's Home Diary
Hasil jadi 2 ukuran sedang
Bahan-bahan:
🌷 500 gr terigu ( 11-12% protein)
🌷 3 sdt ragi instant
🌷 2 sdt garam halus
🌷 2 sdt gula
🌷 375 gr air suhu ruang
Hasil jadi 2 ukuran sedang
Bahan-bahan:
🌷 500 gr terigu ( 11-12% protein)
🌷 3 sdt ragi instant
🌷 2 sdt garam halus
🌷 2 sdt gula
🌷 375 gr air suhu ruang
Untuk olesan/ topping:
🌷 1 telur
🌷 1 sdm minyak zaitun atau minyak sayur
🌷 wijen
Cara membuat:
1) Dalam mangkuk besar, masukkan semua bahan kering dan aduk hingga rata. Buat lubang ditengahnya, masukkan air.
2) Menggunakan sendok kayu atau spatula aduk perlahan dari tengah ke luar sampai semua bahan kering basah. Jangan over mix, jika masih ada sedikit gumpalan tepung, tidak apa-apa. Tutup dengan bungkus plastik dan istirahatkan suhu ruang selama 40 hingga 60 menit atau hingga mengembang (tergantung kondisi ruang masing-masing).
Note: terkadang saya membuat adonan di malam hari dan menyimpannya di lemari es untuk dipanggang keesokan harinya.
3) Siapkan dan lapisi 2 (dua buah) loyang dengan kertas roti.
Taburi meja dengan tepung terigu dan tuangkan adonan di atasnya. Uleni ringan saja dengan cara menarik bagian luar ke bagian tengah beberapa kali hingga adonan berbalut tepung dan bisa dibentuk. Bagi adonan menjadi dua bagian yang sama. Bulatkan masing masing bagian dengan cara yang sama, menarik bagian luar ke bagian tengah.
4) Pindahkan masing-masing adonan ke atas loyang yang sudah disiapkan, gunakan telapak tangan untuk menekan dan meratakan adonan. Lakukan terus hingga melebar dengan ketebalan 1-2 cm. Lakukan hal yang sama pada bagian lainnya. Tutup kedua adonan yang sudah dipipihkan dengan serbet dapur dan diamkan selama sekitar 30 menit atau sampai terlihat mengembang.
5) Sementara itu, panaskan oven hingga 200 derajat Celcius.
Buat glasir (topping) dengan mencampur kuning telur dengan minyak zaitun (atau minyak sayur).
Setelah roti terlihat mengembang,oleskan kocokan telur ke permukaan dua roti secara merata, lalu gunakan ujung jari Anda untuk mulai menekan permukaan roti, membentuk motif bekas jari secara saling silang membentuk pola kotak atau diamon (lihat video).
6) Taburi dengan wijen putih (dan hitam jika pakai). Panggang dalam oven yang sudah dipanaskan, selama sekitar 15-20 menit atau sampai permukaannya berwarna cokelat keemasan. Setelah roti keluar dari oven, segera bungkus dengan serbet bersih lalu simpan di dalam kantong plastik agar lembab.
Note: Waktu dan suhu memanggang tergantung kondisi oven masing-masing.
Sajikan hangat.
Afiyet Olsun. Happy baking 💟
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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Check my other yummy recipe:
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| Potato Filling Bread. Easy and soft breakfast bread you will keep the recipe! |
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