Made by shaping a yeasted dough into rings and baking it on a hot griddle rather than in the oven, this breakfast bread has an airy, holey crumb that is made for splitting and toasting. A dusting of cornmeal on the base gives it its signature crunch.
Mix the warm milk with the yeast and sugar and leave to froth for ten minutes. Add the flour, salt and oil and knead until you have an elastic dough.
Cover the dough and let it rise in a warm spot for one hour until doubled.
Divide the dough into eight pieces and shape into balls, rolling each one in cornmeal. Place in rings and let rest for a further twenty minutes.
Cook the ringed dough on a low-heat griddle, covered, for eight minutes per side until golden, then remove from the rings.
Keep the heat low while cooking the breads on the griddle; high heat burns the outside while the inside stays raw. Allergens: contains wheat (gluten).
Sekiz santimetre çapında bir halka kalıp bulamadığım için elimle şekillendirdim, sekizer dakikalık pişirme sırasında kenarları yayıldı ve karakteristik silindir formunu hiç alamadı. Tadı fena değildi ama görünüş olarak düz bir pide gibi çıktı.
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