Mix the flours, yeast and salt. Add the water. Stir until you've formed a wet, homogenous dough. It doesn't need to be kneaded. Cover and leave to rise at room temperature until airy and doubled in size, 15-18 hours.
Preheat the oven to its hottest setting, at least 250 °C. If you've got a baking stone or pizza stone, place it on the second lowest shelf. If using, make sure the baking stone or pizza stone is thoroughly warmed through before baking.
Tip the dough onto an unfloured surface. Sprinkle a small amount of flour on top. Using a dough scraper, flip the dough so the floured side is down. Stretch the edges of the dough and pull them towards the middle in 4-5 places. Flip again (so the firm, floured side is up), cover with a kitchen towel and leave until the dough has relaxed a little, 30-45 minutes.
Spread some wheat bran on a sheet of baking parchment.
Make the brushing liquid by whisking the egg yolk with water. Add the butter little by little, whisking constantly.
Flour the dough on both sides. Don't overdo it, but make sure there aren't any wet spots on the surface. Carefully stretch to form a c. 30 cm (12 in) diameter circle. Transfer to the baking parchment covered with wheat bran.
Brush the bread generously with the brushing liquid. Add a little of the mixture to your hands and make a pattern as shown in the pictures and video. Make sure the patterns are deep (but not going all the way through). I always run my fingers through the patterns multiple times to ensure it keeps. Sprinkle with sesame and nigella seeds.
Bake the pide on the baking stone (or on a regular baking sheet) until coloured. In my oven, using a thick baking stone and a temperature of 300 °C, 5-6 minutes suffices. If your oven isn't as hot, or you're not using a baking stone, it will take longer – perhaps up to 12-15 minutes or more. Make sure to watch your first batch carefully, and take note of how long it takes in your oven.
Leave to cool on a wired rack. Ramadan pide should be eaten warm or within a few hours of baking.
Video
Tips & notes
If you find it difficult to measure ⅛ tsp dried yeast, use a ¼ tsp measurement but fill it only halfway. Or you can just add a generous pinch and hope for the best – in which case keep an eye on the dough as it develops during the first rise.
If using fresh yeast, 1 gram is sufficient. In volume, this is roughly the size of a dried pea.
I strongly advise always using weight measurements in baking. Volume measures are simply too inaccurate, often leading to disappointing results. Most kitchen scales, even cheap ones, usually have the option to display grams as well as ounces. I therefore don’t provide US volume measures for baking recipes.
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