Pizza and Turkish flatbreads
This simple, traditional flatbread from Kayseri is made by rolling yeasted dough thin and folding it repeatedly with plenty of butter to create flaky layers. The top is brushed with egg yolk and baked at high heat.
Dissolve the fresh yeast in the lukewarm water. Add the flour and salt, and knead until a smooth dough forms. Cover and let rise in a warm place for 60 minutes.
Roll the risen dough into a thin rectangle. Brush generously with melted butter, fold it into thirds like a letter, and repeat this process two more times.
Roll the folded dough into a thin oval one last time and transfer it to a baking sheet. Brush the top with egg yolk.
Bake in an oven preheated to 240°C / 465°F for 15 minutes, until the layers have puffed up and the top is golden.
Be generous with the butter as you fold the dough; otherwise, it will not separate into distinct layers. Allergens: contains gluten (wheat), milk (butter), and egg.
Tereyağı yerine bir denemede sıvı yağ kullandım, katmanlar yine oluştu ama tereyağının verdiği o kokuyu hiçbir zaman yakalayamadım, bir dahaki sefere tereyağına kesinlikle geri döneceğim artık.
Hamuru tarifte dendiği gibi üç kez katladım ve tereyağını her seferinde cömertçe sürdüm, gerçekten kat kat açılan bir doku çıktı. Fırında 15 dakikada üstü güzelce altın rengine döndü.
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