Pizza and Turkish flatbreads
This Turkish breakfast bread is made from yeast dough rolled into thin layers, folded with butter, and baked, then served with clotted cream and honey. The butter separates the layers, leaving the inside soft and the outside lightly crisp.
Stir the fresh yeast and sugar into the warm water. Let stand for 10 minutes, until foamy.
Add the salt to the flour and make a well in the center. Gradually add the yeast mixture and olive oil, kneading into a soft dough. Cover with plastic wrap and let rise in a warm place for 45 minutes, until doubled in size.
Divide the risen dough into six equal portions and roll each portion out thinly. Brush small pieces of butter between the dough sheets, stack and fold them, then shape into a round flatbread; the layers will separate as the bread bakes.
Place the shaped flatbread on a greased baking sheet, cover loosely with plastic wrap, and let rest for 10 more minutes.
Brush the top with egg yolk and sprinkle with sesame seeds. Bake in an oven preheated to 200°C / 390°F for 20 minutes, until golden. Let the bread cool slightly, spread kaymak over it, drizzle with honey, and slice to serve.
After shaping the dough for the final time, let it rest for at least 10 minutes so it can rise during baking. Spread the kaymak over the bread while it is still warm so it softens and spreads evenly. Allergens: contains wheat (gluten), dairy, eggs, and sesame.
Pideyi tarifteki gibi 200 derecede 20 dakika pişirdim, üstü tam istediğim altın rengi aldı. Hamuru 45 dakika mayalandırmak yeterli oldu, katlar fırında güzelce birbirinden ayrıldı ve kaymakla harika bir uyum yakaladı.
Kaymaklı bal pidesi tam kahvaltılık oldu, katları gerçekten ayrı ayrı açılıyor ve kaymakla harika gidiyor.
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