Fluffy Turkish bread from the pan
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ingredients
400 g plain flour 1 packet yeast (dried) 150 ml warm water 220 g white yoghurt 20 g vegetable oil 10 g brown crystal sugar 1 tsp salt oregano, rosemary, thyme olive oil
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Simple sourdough pancakes made with yoghurt dough. They’re very quick to make in the pan, if you don’t count the inevitable rising, and they’re great as a side dish and snack. You can also fill them.
1.
Weigh out the flour and prepare all the other ingredients.
2.
Mix 3 tablespoons of flour with the dry yeast, add warm water, sugar and mix thoroughly. Leave to stand until the leaven is activated and bubbles form on the surface, approximately 15 minutes.
3.
Mix the remaining flour with the salt. Make a well in the centre and pour in the sourdough starter. Then add 3-4 tablespoons of yoghurt and work it into the flour.
4.
In a little at a time, incorporate the remaining yogurt and herbs or garlic. Knead further. The dough will stick slightly, it should not be dry. Finally, add the oil and knead until smooth.
5.
Cover the dough, knead again after 15 minutes. Put it in a greased bowl, brush with a little oil and leave to rise until doubled in volume. Transfer the risen dough to a work surface and shape into a cylinder.
6.
Divide the roll into 6 parts. Using your fingers, palm or spoon, shape each progressively into a pancake.
7.
Heat the oil in a frying pan and fry the pancakes on both sides. The bread will puff up beautifully and the centre will be tender.
8.
Serve with your favourite spread, dressing, vegetable salad or sauces. Enjoy!
