Ingredients:

  • 1 packet fresh yeast (42 g) or 1 tablespoon dry yeast

  • 1 cup warm water

  • 1 cup milk

  • 2 tablespoons Turna Riviera Olive Oil

  • 2 teaspoons salt

  • 2 tablespoons sugar

  • 4.5 cups flour (add gradually as needed)

  • 1 egg (for brushing)

  • 1 teaspoon nigella seeds (optional, for topping)

  • 1 tablespoon olive oil (for brushing)

Instructions:

Activate the Yeast:
In a large bowl, combine the warm water and milk. Add the sugar and stir, then mix in the yeast. Let it sit for 5–10 minutes until the yeast activates and becomes foamy.

Make the Dough:
Add Turna Riviera Olive Oil and salt to the yeast mixture. Gradually add the flour, kneading until you get a soft, non-sticky dough. Cover the bowl with a damp cloth and let the dough rise for about 1 hour.

Shape the Dough:
Once risen, divide the dough into small portions and shape each one into a ball. Place them on a baking tray. Gently press down with your hands to flatten slightly and shape into flat rounds. Let them rest for another 10 minutes.

Prepare the Topping:
Whisk the egg and mix in the olive oil. Brush this mixture over the top of the dough rounds. Sprinkle with nigella seeds if desired.

Bake:
Bake in a preheated oven at 200°C (390°F) for about 15–20 minutes, or until the tops are golden brown.

Serve:
Slice and serve the warm Ramadan pide fresh from the oven.

Enjoy! ✨