Yeast dough is folded with olive oil and filled with a mixture seasoned with Turkish red pepper flakes to make layered savory rolls. The olive-oil-only version is heart-friendly, while the folding technique takes some skill.
Knead the flour with the salt, granulated sugar, fresh yeast, lukewarm water, and 2 tablespoons of olive oil for 10 minutes, until a soft dough forms.
Cover the dough and let it rise in a warm place for 40 minutes, until doubled in size.
Roll out the risen dough thinly and brush it with half of the remaining olive oil. Fold it into 3 layers, roll it out again, and repeat the fold 1 more time.
Roll out the folded dough. Brush it with the remaining olive oil mixed with the Turkish red pepper flakes and cumin. Roll it up, cut it into pieces, and shape the rolls.
Bake in an oven preheated to 190°C / 375°F for 20 minutes, until golden.
Do not skip the folding step; it creates thin layers inside the rolls. Contains wheat/gluten (flour).
Katlama işlemini 2 kez yerine 3 kez tekrarladım, kat sayısı arttıkça iç yapı daha da belirginleşti. Fırınlama süresini 20 dakika yerine 23 dakikaya çıkarınca en alt kat da tam piştiğinden emin oldum.
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