1 large tray
- 1 cup milk
- 1 cup water
- 1 packet instant yeast (10 grams)
- 1 teaspoon liquid oil
- 1.5 sweet spice salt (can be reduced or increased)
- – as much as flour
- 10 tablespoons of oil (over the yufkas)
- 6 onions (chopped)
- 3 tomatoes (grated)
- 1 tablespoon tomato slice
- 1/2 bunch of parsley (chopped)
- 1,5 tea spoon salt (can be reduced or increased)
- 1 tea spoon black pepper
- 2 tablespoons oil
For the Internal Material:
- 2 tablespoon yogurt
- 1 tablespoon oil
- 1 egg
For the above:
How is it prepared?
First, let’s prepare the inner material. In a heated pan, cook the oil and onions until they soften.
Add the slag and then the tomato dressing and bake in the middle of the fire.
Add the parsley and mix it and get it from the heat before you get the domestic spice added in the salt and pepper from the heat. Cool down to room temperature.
For dough, knead all the ingredients in a bowl and leave to ferment for 30 minutes.
Take the bakery dough pastry baking and divide it into 5 equal cubes.
Open the bezens according to the size of your tray.
Apply 2 tablespoons of oil on the yufkaların you open.
Place 3 yufkas on the tray.
We burn the fourth yufkah, which will be just under the internal sponge, in a separate hillside for about 7 minutes at 170 degrees so that it will not be dough.
After you put the baked yufkah on the other three yufkan, we spread it all over the yufkan.
After placing the last yufkah nicely on the pot, spread a mixture of yoghurt, oil and egg in a bowl over the yufkan.
Bake for 30 minutes in a preheated 170 degree oven.
Relax for 20 minutes and serve.
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