Ramadan Pita

When you say Ramadan preparations are coming, half of the month has already passed, how quickly time flies, isn't it? Sometimes I can't understand how I came to this age, wasn't I the girl who told Grandpa to buy me chips, grandfather to buy me a coke, and whose milk teeth rotted from eating junk food because grandfather couldn't resist? I remember the years flowing by like water, and I was waiting impatiently for my grandfather to return from the mosque.

During Ramadan, he used to bring warm pita bread wrapped in paper, not in a bag, so that there would be no dough that had just come out of the oven. I used to smell horses in his lap, he would take a bite without showing it to anyone.

The smell emanating from my kitchen while I was cooking this pita is responsible for this nostalgic journey. My dear grandfather, I wish you were alive and I wish I could offer you my own pita bread. Love…

Ingredients for Ramadan Pita Recipe

• 2 glass of warm water
• 1 pack of instant yeast (10gr.)
• 4,5-5 cups flour
• 1 tablespoon of olive oil
• 1 teaspoon salt
• Oat or wheat bran (baking paper) for the pita base

For the above:

• 1 egg yolk
• Black seed

How to Make Ramadan Pita Recipe?

1. Take 4 glasses of flour in a kneading bowl. Add water, olive oil, yeast and salt to it and start kneading.
2. While kneading, keep adding flour little by little until you get the consistency of bread dough.
3. When the kneading process is finished, cover the bowl with the dough with a damp cloth and wait for it to ferment for 45-50 minutes.
4. Take the fermented dough on a lightly floured counter and separate it into 2 meringues.
5. Preheat the oven to 220 degrees, lay the baking paper on the baking tray, sprinkle the bran on the baking paper and roll out the first piece of dough, form a pita with your hand.
6. Brush the egg yolk on the pita with a brush, sprinkle with black cumin and put it in the oven. Cook until well browned and serve warm.