Pide Ramadan – NRK Mat – Recipes and Inspiration

– No one eats bread like the Turks. Breakfast, lunch or dinner – most people want bread, according to Bergum. ⁠
During Ramadan, an extra luxurious variant of pide, a focaccia-like bread, appears.

This is how you get bread while Bergum bakes it

Mix the dry. Pour the water. Mix into a dough, you don’t need to knead it. The dough will be very moist. Scrape any leftover dough from the edges of the bowl and cover with a lid or plastic. Let rise at room temperature until the dough is fluffy and doubled in size, 15-18 hours.

Preheat the oven as high as possible, at least 250 degrees, and with a pizza stone, baking stone, or just a regular baking sheet on the 2nd rack.

Roll out the dough on an unmelted surface. Sprinkle a thin layer of flour on top. Use a dough scraper to tilt the dough so the floured side goes down. Grab the edges of the dough and stretch it up and in the center 4-5 places. Spread the dough on the kitchen counter with the seam side down. Cover with a tea towel and leave until the dough has risen slightly and looks “relaxed”, 30-45 minutes.

Sprinkle wheat bran on a baking sheet.

Whisk together egg yolk and water. Add the butter in a thin stream, whisking constantly.

Have flour on both sides of the dough so it doesn’t get wet anywhere. Then gently stretch it into a circle with a diameter of approx. 30cm. Put it on the wheat bran on the baking paper.

Brush the dough well with the egg mixture. Put some of the mixture on your little fingers and make a pillow pattern. Make sure you have a deep, wide pattern that holds the shape. Do not hesitate to go up each “track” several times. Sprinkle with sesame seeds and black seeds.

Fry the ramadan pide until it has taken on a color. In a 300 degree oven with the baking stone it takes 5-6 minutes, but it can quickly take twice as long or more if your oven doesn’t have that high heat or you don’t use the stone Cooking.

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