Week 65: Ramazan Pidesi

TURKEY: During Ramadan (the 9th month of the Muslim year, when fasting is observed from sunrise to sunset), Turkish bakeries churn out loads of these flatbreads just in time for iftar, the meal eaten after fasting once the sun goes downs. Lines start forming an hour or so before sunset, so that the pide can be purchased fresh from the oven and enjoyed still warm.

It took me awhile to find a video recipe that was in English, and used measurements that I could duplicate at home. Aysenur Altan lives in Istanbul and has one of the first Turkish Recipe channels in Turkey. Follow her here on Instagram!

Notes

  1. The ingredients listed below are for just one loaf (she’s making two). It really does need to be eaten day of, so I didn’t want any leftovers.
  2. Try as I might, I could not find nigella seeds, so I sprinkled some oregano (they taste a little bit like that) and also some everything bagel seasoning because of the black and regular sesame seeds.
  3. I also shaped, then baked it on parchment paper, instead of using semolina flour to dust the surface of the baking sheet.
  4. I used the end of a spoon to make the indentations in the circle.
  5. Mine took 20-25 minutes to bake, but the video says just 10, so check often!
  • 250 ml warm water
  • 1-1/2 tsp yeast
  • 1-1/2 tsp sugar
  • 1-1/2 tsp olive oil
  • 3 cups flour
  • 1/2 tsp salt

Egg wash

  • 1 egg yolk
  • 1 Tbsp olive oil
  • 1 Tbsp yoghurt (or milk)

Topping

  • Sesame seeds
  • Nigella seeds

Week 60: Flour Tortillas

MEXICO: This is very different from most of the tortilla recipes I tried, and on first glance might not seem authentic. It was contributed to Serious Eats by Christian Reynoso, the sous chef at Zuni Cafe, and recipe columnist for the San Francisco Chronicle. This is his mother’s family’s method that uses milk instead of water for added richness, a little bit of baking soda to keep them light and airy, and a bit of sugar to balance the savoury lard*. It’s perfect.

Mexican-Style Flour Tortillas | Christian Reynoso, Serious Eats

6 TortillasIngredients12 Tortillas
158g (1-1/4 cups)Flour315g (2-1/2 cups)
4gSalt8g
1 tspBaking Powder 2 tsp
1/2 tspSugar1 tsp
57g (1/4 cup)Lard/Butter/Shortening115g (1/2 cup)
110gMilk220g
22gSpinach*45g

Tips:

  • Lard is actually better for you than butter. It contains no trans fats, and is 60% monounsaturated fat, which is associated with a decreased risk of heart disease. And, it’s better than vegetable shortening as well, unless you’re vegetarian. Easy enough to substitute butter if you prefer; clarified would be better because it removes the milk solids and water.
  • I just used a hand whisk to mix the dry ingredients; didn’t bother with using the stand mixer and whisk attachment.
  • Pay attention to the instructions for rolling out the dough. It really helps to flip it and turn it as you roll it out to the desired size.
  • Don’t use super high heat – they’ll burn before they are cooked all the way
  • You have to mind them the entire time they are cooking, and it only takes a few minutes, so it’s best to just roll one out, then cook it, then roll out the next one. Instead of rolling them all out at once.
  • I store them in a zip lock once they are cooked, instead of under a kitchen towel
  • For spinach tortillas, blend 45g raw spinach leaves with the milk until completely liquefied. Then, use only 110g or 220g milk/spinach liquid – sometimes there a little left over, sometimes none. Depends on the water content of the spinach leaves!