Turkish Pizza (Boats)

Dough ingredients:

400 ml of milk

100 ml of oil

1 tablespoon sugar

1 tablespoon salt

10 g of dry yeast

2 eggs

about 900 g of soft flour

Preparation:

Separate the eggs. Put 2 egg whites and one egg yolk in one bowl, and separate 1 egg yolk in the other and pour a spoonful of milk over it.

Heat the rest of the milk, then put the yeast and sugar in the warm milk and stir. Turkish pide Turkish pizza boats

Add flour and knead by hand or mix with a food processor. Add almost all the oil and salt.

Add flour until the dough is thick enough to knead nicely.

At the end of mixing, we were left with about 50 g of flour.

The dough should be soft and slightly sticky to the hands.

Pour it with the remaining oil, turn it over, insert the edges in the middle, then turn it again, cover it with a cloth and leave it in a warm place for an hour (maybe longer).

Knead the dough on the work surface with the help of the remaining flour (not all), sprinkle so much that the dough does not stick to the surface on which you are kneading.

Divide the dough into as many parts as you want, then shape the balls and cover them with a cloth so that they do not dry out.

Stretch each ball up and down with a rolling pin (picture) Turkish pide Turkish pizza boats

Transfer to baking paper in a baking tray in which it will bake and bend the edges of the dough inwards 1 cm, and squeeze the ends of the dough (like the top of a boat).

Put the filling in the middle as desired.

Whisk the remaining egg yolks with milk and coat the edges. Turn on the oven to preheat to 220 degrees.

Bake until the edges turn brown on the lower bar in the oven.

Serve warm.

Pleasant.