Hakka-style Ramadan Bread

Ingredients

The Hakka-style Ramadan Bread differs from the original Turkish Ramazan pidesi in terms of flavor profile and spices used. While the Turkish version typically incorporates Mediterranean herbs like oregano and thyme, the Hakka adaptation introduces Hakka spices such as star anise, ginger, and garlic. Additionally, the use of sesame oil in the dough gives the bread a unique nutty taste and a golden crust when baked. We alse have the original recipe for Ramazan pidesi, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 2 tbsp sesame oil 2 tbsp sesame oil
• 1 tsp star anise powder 1 tsp star anise powder
• 1 tsp ginger powder 1 tsp ginger powder
• 2 cloves garlic, minced 2 cloves garlic, minced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.6g
• Carbohydrates (total, sugars): 47g, 1g
• Protein: 7g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add warm water to the dry ingredients and mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and divide it into two equal portions.
6. 6.
   In a small bowl, mix together the sesame oil, star anise powder, ginger powder, and minced garlic.
7. 7.
   Roll out each portion of dough into an oval shape and brush the surface with the sesame oil mixture.
8. 8.
   Sprinkle sesame seeds on top of the bread.
9. 9.
   Preheat the oven to 200°C (400°F).
10. 10.
    Place the bread on a baking sheet and bake for 15-20 minutes, or until golden brown.
11. 11.
    Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Sesame oil — Use toasted sesame oil for a stronger nutty flavor.
• Star anise powder — If you can't find star anise powder, grind whole star anise in a spice grinder or use Chinese five-spice powder as a substitute.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder to the sesame oil mixture.
• Serve the Hakka-style Ramadan Bread warm with a side of mint yogurt dip for a refreshing contrast of flavors.
• Experiment with different toppings such as nigella seeds or dried herbs to add extra visual appeal to the bread.
• Leftover bread can be sliced and used for sandwiches or toasted for a crispy snack.
• To achieve a softer crust, cover the bread with a clean kitchen towel immediately after removing it from the oven.

Serving advice

Serve the Hakka-style Ramadan Bread as a centerpiece during Iftar (the evening meal to break the fast) or as a delightful accompaniment to soups, stews, or curries. It can also be enjoyed on its own as a snack with tea or coffee.

Presentation advice

Present the Hakka-style Ramadan Bread on a wooden cutting board or a traditional Hakka-style plate. Sprinkle some extra sesame seeds on top for an added visual appeal. Serve it warm to enhance the aroma and texture.