Pizza and Turkish flatbreads
Leftover boiled carrots and potatoes are combined with kashar cheese and olive oil, then baked on yeasted dough as an open Turkish flatbread. Keep the vegetables in larger pieces so the center does not collapse as it bakes.
Dissolve the dry yeast in warm water. Knead it with the flour, salt, and olive oil, then let the dough rise in a warm place for 60 minutes.
Dice the leftover boiled carrots and potatoes, then mash them lightly.
Shape the dough into an oval flatbread and fold up the edges. Spread the vegetable mixture and kashar cheese over the top.
Bake in an oven preheated to 200°C / 390°F for 18 minutes, until the edges are golden.
If the vegetables are mashed too much, they can wet the dough and cause the center to collapse during baking, so leave some larger pieces. Allergens: Contains wheat (gluten) and milk and dairy products.
Kalan patates yerine elimde kalan tatlı patatesi kullandım, tadı biraz daha tatlımsı oldu ama uyum güzeldi. 18 dakikalık pişirme süresini aynı bıraktım, kenarları yine güzelce kızardı.
Tatlı patates güzel bir fikir, doğal şekeri kenarların daha hızlı kızarmasını sağlayabilir, bu yüzden son birkaç dakika fırını gözünüzün önünden ayırmayın. Kaşar miktarını biraz azaltmak tatlı-tuzlu dengesini de korur.
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