Ramazan pidesi, Turkish leavened bread traditionally eaten during the evening meals of Ramadan — a month in which Muslims strictly fast from sunup to sundown — is light, chewy and covered in sesame and nigella seeds.

In order to make a pidesi recipe that’s versatile, Serhan provides a few different options for cooking.

Designed to work whether you prefer sourdough or instant yeast, Serhan’s recipe includes techniques for both.

You can change the amount of salt you add to the recipe-anything between 15 to 20 grams will work-but keep in mind that the less salt used the more slack this dough will be.

Finally, there’s room to play with the temperature of your oven, anywhere from 230° to 315°C.

This recipe is featured in “This Ramazan Pidesi is an Iftar Centerpiece.”

Spicy, smoky, juicy and delicious, kebabs have become a classic all over the world.

During the month of Ramadan, when Muslims fast from sunup to sundown, friends and family celebrate the end of the fasting day with a big meal that often includes kebabs.

And if you want to turn up the authenticity a notch, leave your oven on and bake some flatbreads while preparing the rest of your ingredients.