Flaky Layered Turkish Bread
Ingredients
- 1 cup cold milk
- 3 tablespoons yogurt
- 1 teaspoon salt
- 1 packet baking powder
- 3 cups flour (plus extra for kneading)
For spreading
- 100 grams butter (about 3 tablespoons)
- 1/2 cup vegetable oil
For the top
- 1 egg
Preparation
In a mixing bowl, add milk, yogurt, baking powder, and salt and mix well.
Add flour and knead into a soft dough that slightly sticks to the hands.
Lightly flour the work surface and divide the dough into 4 pieces.
Roll out each piece thinly with a rolling pin on a floured surface.
Place the first rolled dough on the counter and spread about 3 tablespoons of the melted butter and oil mixture over it.
Stack another layer of dough on top, spread the mixture, and repeat to make 4 layers total.
Turn the stack over and spread the mixture on the other side as well.
Stretch the layered dough from the edges to enlarge and thin it.
Roll it into a log shape.
Coil the log into a spiral shape.
Place on a serving plate, cover with plastic wrap or a bag, and refrigerate for 10-15 minutes to solidify the butter or leave overnight if desired.
After chilling, lightly flour the surface and roll out the dough with a rolling pin.
Line a baking sheet with parchment paper and place the dough on it.
Brush the top with the egg using a brush to cover all areas.
Score the top with a fork, knife, or make cuts for decoration.
Bake in a preheated oven at 200°C with fan, upper and lower heat, until golden brown.
Tips
Chill the dough for at least 10-15 minutes; it can be left overnight for better results.
