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
dick
October 31, 2009
You left the salt out of the ingredient list.
This looks great. Will be trying it when you update with the amount of salt.
yelda
October 31, 2009
Good catch, thanks!
A pinch of salt to be added to the yeast.
dick
November 22, 2009
Do you mix the butter with the milk before you add it to the flour?
yelda
November 22, 2009
I added milk and butter to the flour and mixed it all together.