Freshly baked bread is a universal comfort, and this Turkish Vegan Bread (often known as Ramazan Pidesi) is no exception. Soft, incredibly airy, and boasting a beautifully golden, seed-studded crust, it is a show-stopping loaf that is surprisingly simple to make at home.
Whether you are serving it alongside a hearty curry, using it to scoop up dips like hummus and baba ganoush, or just tearing into a warm piece fresh from the oven, this dairy-free version of a classic Turkish staple is guaranteed to become a household favorite.
Why You’ll Love This Recipe
- Pantry-Friendly: Made with accessible, everyday ingredients like flour, instant yeast, and almond milk.
- Incredibly Soft Texture: Covering the freshly baked bread with a damp towel locks in steam, resulting in a cloud-like, pillowy crumb.
- Beautiful Presentation: The traditional scored pattern and glossy, seeded crust make this bread look like it came straight from an artisan bakery.
- 100% Vegan: Uses plant-based milk, vegan butter, and a clever yogurt-molasses glaze to achieve that classic rich color without any eggs or dairy.
Recipe at a Glance
| Prep Time | Proofing Time | Cook Time | Yield | Oven Temperature |
|---|---|---|---|---|
| 15 Minutes | 60 Minutes | 15–18 Minutes | 2 Loaves | 390°F (200°C) |
Ingredients You Will Need
For the Dough
- 750g white bread flour (+ 3 to 4 tbsp extra for kneading)
- 370ml warm water
- 250ml warm unsweetened almond milk
- 2 to 3 tbsp olive oil
- 10g (2 ½ tsp) instant dry yeast
- 1 tsp fine salt
- 1 tsp granulated sugar
For the Glaze
- 1 tbsp vegan butter, melted
- 1 tbsp vegan yogurt (plain and unsweetened)
- 1 tbsp date molasses (or any dark molasses you have on hand)
- 1 tsp all-purpose flour
- A pinch of turmeric (for that beautiful golden color)
For the Topping
- 1 tbsp sesame seeds
- 1 tbsp nigella seeds
How to Make Turkish Vegan Bread
Step 1: Activate the Yeast
In a measuring jug, combine the warm water and warm almond milk with the instant dry yeast. Let the mixture sit undisturbed for about 2 minutes to activate.
Step 2: Form the Dough
In a large mixing bowl, whisk together the 750g of bread flour, sugar, and salt. Gradually pour in the yeast mixture and the olive oil. Stir with a wooden spoon until the mixture begins to come together to form a sticky, shaggy dough.
Step 3: Knead
Transfer the dough onto a clean, lightly floured surface. Gradually add the remaining 3 to 4 tablespoons of flour to the dough while gently kneading for about 3 minutes. Note: It is completely normal for the dough to be very sticky and messy at first, but it will become much easier to handle as you work in the extra flour!
Step 4: First Proof
Transfer the kneaded dough to a clean, lightly oiled bowl. Cover tightly with cling film or a damp towel and let it prove in a warm spot for 30 minutes.
Step 5: Divide and Shape
After 30 minutes, turn the dough out onto a clean surface and divide it into two equal pieces. Line two large baking trays with parchment paper and sprinkle them lightly with flour or breadcrumbs. Place each piece of dough on a separate tray and use your hands to gently flatten them into 10-inch circles, about ½-inch thick. Cover each loaf with a clean tea towel and let them rise for 20 minutes.
Step 6: Prepare the Glaze
While the bread is rising, whisk together your glaze ingredients in a small bowl: the melted vegan butter, vegan yogurt, molasses, flour, and a pinch of turmeric.
Step 7: Score and Top
After the 20-minute rise, brush the glaze generously over the top of each loaf. Using your fingertips, press firmly into the dough to create a circular border about 1 inch from the edge. Then, make diagonal indentations in opposite directions to create a crosshatch or diamond pattern inside the circle. Sprinkle evenly with the sesame seeds and nigella seeds.
Step 8: Final Proof and Bake
Cover the loaves loosely and let them rise for a final 10 minutes. Meanwhile, preheat your oven to 390°F (200°C). Bake the bread on the middle rack for 15 to 18 minutes, or until beautifully puffed and deeply golden brown.
Step 9: The Steam Trick
Immediately after removing the bread from the oven, cover the hot loaves with a damp tea towel for a few minutes. This traps the steam and ensures the crust stays incredibly soft and pliable!
Nutrition Overview
(Approximate values per 540g serving/whole loaf)
| Nutrient | Amount |
|---|---|
| Calories | 1606 kcal |
| Protein | 43 g |
| Carbohydrates | 300 g |
| Fat | 22 g |
| Fiber | 1.7 g |
| Sugar | 4.7 g |
| Sodium | 1294 mg |
