Ramadan Pide Bread Recipe

Gently warm the milk and water in a small saucepan until they feel lukewarm.

In a large bowl, combine the warm milk, water, vegetable oil, sugar, salt, and instant yeast. Gradually mix in the flour until you have a non-sticky dough.

Cover the dough and let it rest for about 20 minutes in a warm place.

Divide the dough into two equal pieces and roll each into an oval on parchment paper.

Brush with egg yolks and use your fingertips to create traditional patterns. Allow to rest for 10 minutes for the tray proof.

Bake at 180°C for about 40 minutes until golden. Cover with a cloth after baking to keep it soft.