Fodula is a holiday bread associated with Kayseri. The dough is rolled thin and puffs up like a balloon in the oven, forming its characteristic pocket. The right oven temperature and a quick single rise make this puffing possible in a short time.
Dissolve the yeast and sugar in the warm water. Mix the flour and salt, add the yeast mixture and melted butter, and knead for 10 minutes until elastic.
Cover the dough and let it rest in a warm place for 20 minutes, until its volume has noticeably increased.
Preheat the oven to 230°C / 445°F. Divide the dough into 4 pieces and roll each into a round, 3 millimeters thick; an even, thin sheet is key to the bread puffing up.
Transfer the dough rounds to a preheated baking sheet and bake for 8–10 minutes, until puffed like balloons and lightly browned. Serve hot.
Do not put the dough in the oven until it has reached 230°C / 445°F; at a lower temperature, the bread may stay flat instead of puffing. Contains wheat (gluten) and dairy (butter).
Fırınım 230 dereceye tam çıkmıyor, en fazla 220 dereceye kadar gidebiliyor; bu sıcaklıkta denesem fodula yine güzelce şişer mi, yoksa 8-10 dakikalık pişirme süresini birkaç dakika uzatmam mı gerekir merak ediyorum.
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