The icon of İzmir: flaky, crisp oven-baked pastries made from dough rested in oil and stretched paper-thin. Eaten at breakfast with tea; vegan.
Ingredients
Instructions
- 1
Combine the flour and salt in a large bowl and gradually add the lukewarm water, kneading for 10 minutes into a soft, elastic dough. Cover and rest for 30 minutes.
- 2
Divide the dough into 4 balls. Pour the sunflower oil into a deep tray, coat the balls in it, cover and rest at room temperature for 2 hours (resting time not included in the total).
- 3
On an oiled work surface, press each ball flat and pull from the edges to stretch it paper-thin, until you can almost see through it.
- 4
Roll the sheet up tightly from one edge into a rope, coil the rope into a snail shape and return it to the oiled tray to rest for 1 hour.
- 5
Preheat the oven to 220 °C. Cut each coil into 4 pieces, roll each lightly in your palm and flatten to 1.5 cm thick; arrange on a parchment-lined baking tray.
- 6
Bake for 20-25 minutes until golden on top and the layers are crisp; serve hot.
Nutrition
Per serving
| Calories | 419 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 51 g |
| Fat | 21 g |
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