No-yeast Turkish butter pan bread
Units
Temperature
Servings
Ingredients
- 570 g plain flour rounded
- 400 ml warm water rounded
- 3 g sugar rounded
- 5 g fine salt rounded
- 100 g unsalted butter, melted rounded
- 50 ml neutral oil rounded
Method
Method
- Mix flour, water, sugar, and salt into a soft dough. Knead for 5 minutes, cover, and rest for 20 minutes.
- Combine the melted butter and oil. Divide the dough into eight balls and keep them covered.
- Roll one ball paper-thin, brush lightly with the butter mixture, fold the sides into a square parcel, and rest seam-side down. Repeat with the remaining dough.
- Rest the parcels for 15 minutes, then roll each gently to an 18 cm round without crushing the layers.
- Cook one at a time in a dry heavy 28 cm skillet over medium heat, 2 to 3 minutes a side, turning more than once, until the layers puff apart and both sides are golden in patches. Eight breads take about 40 minutes.
Notes
- A short rest before and after folding keeps the dough from springing back.
- Use a moderate pan: high heat scorches the butter before the centre cooks.
- Serve immediately or wrap the warm breads in a towel to keep them flexible.