A traditional pişi made by rolling soft yeasted dough into small pieces and deep-frying them in hot oil until puffed. This crispy pastry, a classic of breakfast tables and picnic spreads, pairs best with cheese and jam.
Mix lukewarm water, instant yeast and sugar and let rest for a few minutes. Add the flour and salt and knead until you get a soft dough that lightly sticks to your hand.
Cover the dough with a damp cloth and let it rise in a warm place for about 45 minutes, until doubled in size.
Take walnut-sized pieces from the risen dough and flatten with your hands or a rolling pin. Fry in hot oil until both sides turn golden. Careful: keep the oil at medium-high heat. Drain on paper towels and serve hot.
Important: Letting the dough rise properly is what makes the pişi puff up and turn hollow inside; unrisen dough turns out heavy and greasy. Note: Keep the oil at medium-high heat — oil that's too hot burns the outside while the inside stays raw, and oil that's too cold makes the pişi absorb grease. Contains gluten (flour). Best eaten hot.
After dividing and rolling out the dough, making a small notch in the center helps the pişi puff up nicely in the oil. After frying, drain the excess oil on paper towels.
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