Cizleme is made from unleavened dough that is rolled out, brushed with butter, folded, and cooked on a griddle. It has no filling; all its flavor comes from the butter and the layers. Its name comes from the sizzling sound it makes on the griddle. Unlike katmer, it is rolled out thicker and folded only once, so the layers are larger and more distinct.
Knead the flour, salt, and lukewarm water for 10 minutes, until you have a soft dough that does not stick to your hands. Do not add oil to the dough; the butter is added when you fold it.
Divide the dough into eight portions, roll them into balls, and cover with a damp towel.
Roll each portion into a 25 cm circle and brush the surface with melted, slightly cooled butter. Fold the dough in half, then in half again to make a square packet. Do not brush on hot butter; boiling-hot butter can pierce the dough.
Gently roll out the rested packets until they are 1 cm thick. Heat a griddle or large skillet over medium heat without oil, then cook each side for 3 minutes, until dark spots appear. Brush with the remaining butter as soon as you take them off the griddle.
Let the folded dough portions rest for another 15 minutes before rolling them out. If the folded dough is not rested, the layers will stick together as you roll, and the cizleme will bake as one solid piece.
Aç, yağla, katla adımını iki kez tekrarladım, kat sayısı arttı ve daha çıtır oldu.
Sacda pişirirken ateşi kısık tutmak gerekiyor, yüksek ateşte dışı yandı içi çiğ kaldı. Hamuru bezelere ayırdıktan sonra yarım saat dinlendirmek de gerekiyor, dinlenmemiş hamur açarken sürekli geri çekiliyor.
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