Kayseri's plain, old-style flatbread is made by rolling yeasted dough thin and folding it repeatedly with plenty of butter to build a flaky texture. It's brushed with egg yolk for shine and baked at high heat.
Dissolve the fresh yeast in the lukewarm water, add the flour and salt, and knead until smooth. Cover and leave to rise in a warm spot for 60 minutes.
Roll the risen dough into a thin rectangle, brush generously with the melted butter and fold it like a three-part letter; repeat this two more times.
Roll the folded dough out one last time into a thin oval, transfer it to a baking tray and brush the top with the egg yolk.
Bake in an oven preheated to 240°C for 15 minutes, until it puffs up in layers and turns golden.
Important: brush the butter on generously between folds, or the dough won't separate into distinct layers. Allergens: contains gluten (flour), dairy (butter) and egg.
Arrange the beef pastırma right before baking; if placed too early, it can release liquid and make the dough soggy while cooking.
Admin DadaGastro · verified in test kitchenTereyağı yerine bir denemede sıvı yağ kullandım, katmanlar yine oluştu ama tereyağının verdiği o kokuyu hiçbir zaman yakalayamadım, bir dahaki sefere tereyağına kesinlikle geri döneceğim artık.
Hamuru tarifte dendiği gibi üç kez katladım ve tereyağını her seferinde cömertçe sürdüm, gerçekten kat kat açılan bir doku çıktı. Fırında 15 dakikada üstü güzelce altın rengine döndü.
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