Inventing such a product even under today’s conditions would appear close to impossible. Pide dough, which used to be made of special flour and beer yeast, is made today with commercially prepared yeasts. Since the dough is extremely soft, to prevent sticking it is kneaded on a surface sprinkled with whole wheat flour, which gives it a spacial flavor. After being shaped, it is left on shelves to rise. In the old days, when it had risen, the pide master brushed the surface with egg yolk and sprinkled it with either sesame or black cumin seeds. Today however a mixture called ‘sifa’, made by boiling a type of flour with water, is spread over it.

ONCE A YEAR
We are witnessing today the gradual loss of many of our wonderful old traditions. Ramazan pide for us is great blessing, not to be forgotten in time’s relentless flow.