Region: Kayseri, Central Anatolia
Preparation Time: 25 Minutes, plus 45 Minutes resting
Cooking Time: 10 Minutes
Serves: 4
For The Dough
- 250g plain (all-purpose) flour
- 50g fresh yeast
Ingredients
- 100g plain (all-purpose) flour, ¾ cup/3½ oz
- for dusting
- 400g pastırma, thinly sliced
- 8 eggs
- 50 g butter, melted
To Make The Dough
- Combine the flour and sugar with ½ teaspoon salt in a bowl. Dissolve the yeast in 175 ml (¾ cup/6 fl oz) water. Make a well in the flour and mix in the yeast. Knead for five minutes into a dough, cover with a damp dish towel and rest for 30 minutes. Divide the dough into four equal parts, roll into balls and rest, covered, for a further 15 minutes.
Method
- Preheat oven to 240°C/475°F/Gas Mark 9. Flour your hands and flatten the dough. Stretch each disc into a 12 x 25-cm (4¾ x 10-inch) rectangle. Divide the pastırma among the rectangles, placing it parallel to the long edges. Fold 3 cm (1¼ inch) of dough in all around and join the corners.
- Put the flatbreads on a baking sheet. Bake in the oven for seven minutes. Remove from the oven, crack two eggs on each flatbread, keeping the yolks intact, and brush the sides with butter. Return to the oven for three minutes. Remove from the oven, cut into 4-cm (1½-inch) strips and serve.
The Turkish Cookbook published by Phaidon RRP $75.
