Pizza and Turkish flatbreads
This Turkish artisan flatbread is made with dough that ferments slowly with sourdough, then is filled with purslane and curd cheese and baked. The long fermentation develops flavor and gives the dough a light, airy texture.
Knead the flour, sourdough starter, lukewarm water, olive oil, and salt until a smooth dough forms.
Cover the dough and let it ferment for 90 minutes; this gives the sourdough time to make it rise fully.
Mix the purslane, curd cheese, and onion.
Roll the dough into a flat shape, spread the filling over it, and fold the edges up.
Bake in an oven preheated to 240°C / 465°F for 20 minutes, until the edges are golden.
Do not roll out the dough before it has finished fermenting, or it will not develop an airy texture. Allergens: contains gluten (flour) and dairy (curd cheese).
Ekşi mayamı ilk kez bu tarifte kullandım ve doksan dakikalık mayalanma sonunda hamur gerçekten iyi kabardı. Kenarları biraz fazla pişirdim sanırım, bir dahakine on sekiz dakikada dener, o kadar koyulaşmasını beklemem.
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