How to Make Beautiful Ramadan Bread Without Kneading

These two breads are inspired by the Turkish Ramazan pidesi. They are both made with the same dough. The only difference between them is the shaping method. The more ornate one is shaped similarly to the Afghan naan roghani that I posted a couple of years ago while the simpler one is based on the Turkish Ramadan pide shaping method.

Both turn out extremely soft, slightly sweet, full of delicious extra virgin olive oil flavour, and they both look exquisite. Tackle either one of them or make them both and see which one you like best.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

135g (4.75oz) water

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.42oz) fresh yeast

5g (0.17oz) salt

20g (0.7oz) sugar

20g (0.7oz) olive oil

1 egg yolk

250g (8.8oz) white bread flour

For topping –

0.5 egg white

15g (0.5oz) olive oil

15g (0.5oz) yogurt

Black & white sesame seeds

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the topping paste. Whisk together the egg white, olive oil, and yogurt. Leave in the fridge for later.
2. Make the dough. Combine the water, yeast, salt, sugar, olive oil, and egg yolk in a large bowl. Whisk to dissolve the salt, yeast, and sugar. Add the flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
3. Cover and ferment for 60 minutes.
4. Fold.
5. Ferment for 60 minutes.
6. Place the dough on a piece of baking paper and flatten it.
7. Cover and proof for 45 minutes.
8. Decorate and top the dough.
9. Bake at 170C (340F) fan on or 190C (375F) fan off for 20 – 25 minutes.
10. Brush the bread with olive oil as soon as it comes out the oven.

For the more ornate version:

1. After mixing the dough let it ferment for 45 minutes.
3. Ferment for 45 minutes.
4. Divide the dough into 2 halves. Divide one of the halves in two more halves.
5. Shape into balls, cover, and leave to rest for 30 minutes.
6. Shape the bread. Cover and proof for 45 minutes.
7. Decorate and top with seeds.
8. Bake at 170C (340F) fan on or 190C (375F) fan off for 20 – 25 minutes.
9. Brush the bread with olive oil as soon as it comes out the oven.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.