1: Mix flour, salt and sugar together in a bowl - knead for about 10-15 minutes to activate gluten2: Cover it and let it rest for 10 minutes3: Form 6 buns and cover again4: Sprinkle some flour on the table (eg Tipo 00 if you have it). Roll a bun out at a time to a circle as thin as possible - about 1 mm thickness (yes you read correctly !!). It must be so thin that you can almost look through.5: Butter approx. 25 grams of soft butter gently on the dough. If you are using tahini and crushed pistachios, add it aswell.6: Roll the dough very loosely together, like rolling a pancake. The dough now has the shape of a cigar.7: Then wrap the dough around itself so that it is shaped like a snail.8: Do it by all 6 dough balls.9: Now take the stick or cake roll and flat each "snail" to a diameter of about 20 cm and with a thickness of 5 mm10: Now heat a pan over medium heat.11: Roast each bread for about 3-4 minutes on each side, until it becomes golden and crispy. Alternatively, fry them in a hot oven at 200 degrees for about 15-20 minutes.1: Serve them warm and sprinkle with a little icing sugar or serve with honey or jam.
It is important to preheat the pan or oven. Otherwise if it isn't hot, the oil and butter soak the dough and make it soft. So the bread will lose some of the charm if it happens. Also, serve them hot and straight from the pan / oven - so they are best and most crunchy.
Nævn / Mention @myloveantalya.com or tag #myloveantalya på Instagram / Pinterest