I love these mini breads in the morning (or afternoon) with my hot Turkish tea, cheese, and olive oil. Its texture is soft and chewy. I will definitely try it again. You can use your favorite topping.

500 g of flour
10 g of dry yeast
A pinch of salt
75 ml of milk
20 g of butter
egg yolk wash
rock salt, cumin seeds, sesame seeds and pavot seeds

  • In a bowl, mix the flour with the dry yeast and salt. Add the warm milk and mix. Transfer immediately in your working table lightly floured.
  • Knead the dough for about 15 minutes until it becomes elastic and non sticky (you can always add a little bit of flour to facilitate this task).
  • Let this dough rest for about ten minutes covered by a towel to avoid drying.
  • Continue again kneading the dough until it becomes really non sticky. Form a round shape and leave the dough in a bowl lightly oiled and cover. Let the dough rise for 1 hr.
  • Cut about 12 to 14 triangles of about .5cm thick. Roll them from the largest side towards the smallest side.
  • Brush with egg yolk and powder with rock salt and seeds.
  • Cook for about 15 minutes at 200°C. Put a ramekin with water inside the oven while baking to add humidity (same as bread baking).

Source: Dhanggit’s Kitchen

4 comments
  1. You left the salt out of the ingredient list.

    This looks great. Will be trying it when you update with the amount of salt.

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Read More

Etli Lahana Sarması

Kış yemeklerinin olmazsa olmazı “lahana”. Dolmasını daha önce hiç yapmamıştım ve hep bir bilenden öğrenmek istiyordum. Geçenlerde yengem…
Read More

Beşamel Soslu Karnabahar

Her ne kadar karnıbaharı çok sevmesem de, beşamel soslu bu tarif çok güzel oluyor. Peynir ve sosun arasında…