- 1 cup warm water
- 1 cup warm milk
- 1 egg
- 1 egg white
- 1.5 tablespoon granulated sugar
- 1.5 sweet spoon salt
- 7 cups of flour
- 1 water glass of olive oil
- 1/2 pack of yeast (21 grams)
For the dough:
- 4 boiled potatoes
- 1 sweet spoon powder red pepper
- 1 sweet spoon black pepper
- 1 tablespoon dry mint
- 1 tea spoon cumin
- 3 tablespoon olive oil
- 1 sweet spoon salt
For internal mortar:
- 1 egg yolk
- 1 tea spoon yogurt
- 2 tablespoon donuts
For the top:
It is very important that the milk and the water are warm and you wait for a minimum of 1 hour in a warm environment after the dough is kneaded.
How is it prepared?
Take the warm milk and warm water required for the dough into a kneading bowl. Pour into the juice yeast and melt with stirring.
Then add all the ingredients except the flour needed for the dough and mix well. Add the loaf slowly and knead it and get a dough in the lump.
Cover the dough you have prepared with a stretch film and let it stand in a warm place for a minimum of 1 hour.
When the dough is fermented, prepare the inside ingredients. Wash the potatoes thoroughly and add enough water to boil them in a bowl. When the potatoes soften, close the bottom of the pot.
Peel the shells of the potatoes and crush them with a fork or potato peeler. Sprinkle the spices and olive oil on top and mix well.
After the dough is finished, remove the pieces of dough from the size of mandarin and open it on a flat surface of flour with a roller to make it larger than the tea platter.
Put the mortar you prepared in the middle and put all the edges together and turn it over.
So you’ll get a round of stuff inside. Press gently on top of your hunter and cut 8 slices around with the help of a knife.
Turn each cut in the same direction and give it a flower shape and place it in a baking tray on which you put oiled paper.
In this way, shape the entire dough and lay on the tray.
Beat egg yolk and yogurt and use a brush to crawl over all the pogers. Sprinkle donut seeds around the center.
Wait 20 more minutes for Tepside ferment. Then put the pan in the cold oven and set it to 200 degrees, cook for about 30 minutes until the tops turn red.
Once you’ve gotten out of the oven, cover the top of the puddles with a cotton cloth and let it soak in. Then serve.