This breakfast bread is made by shaping yeast dough in ring molds and cooking it on a hot griddle instead of baking it. Its porous interior makes it suitable for splitting and toasting. The bottom coated in cornmeal gives it its characteristic crispness.
Mix the lukewarm milk with the yeast and sugar and let it foam for ten minutes. Add the flour, salt, and cooking oil, then knead until elastic.
Cover the dough and let it rise in a warm place for one hour, until puffed.
Divide the dough into eight pieces and roll them into balls. Coat each in cornmeal, place them in ring molds, and let them rest for twenty more minutes.
With the molds on a griddle heated over low heat, cover and cook each side for eight minutes. Remove the breads from the molds when golden.
Cook the breads over low heat on the griddle; high heat can burn the outside while leaving the centers doughy. Allergen: wheat (gluten).
Sekiz santimetre çapında bir halka kalıp bulamadığım için elimle şekillendirdim, sekizer dakikalık pişirme sırasında kenarları yayıldı ve karakteristik silindir formunu hiç alamadı. Tadı fena değildi ama görünüş olarak düz bir pide gibi çıktı.
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