Traditional Homemade Akitma
Quick answer
Akitma is made by cooking a liquid batter with a crepe-like consistency in a pan on both sides. It is served with cheese, jam, or honey.
- Total time
- 25 dk
- Servings
- 4
- Calories (est.)
- ~210 kcal
- Difficulty
- kolay
akitma recipe · breakfast recipes · traditional pastry
25 dk · 4 servings · 210 kcal
Ingredients
- 2 cups flour
- 1.5 cups warm milk
- 1 cup warm water
- 1 egg
- 1 teaspoon dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- Butter for cooking
Method
- In a deep bowl, mix warm milk, warm water, yeast, and sugar to activate the yeast.
- Add the egg, olive oil, and salt, then whisk well.
- Gradually add the flour and whisk until smooth, reaching a consistency slightly more fluid than crepe batter.
- Cover the bowl and let it rest at room temperature for 30 minutes.
- Heat a pan over medium heat and lightly grease it with butter.
- Pour a ladle of batter into the pan, swirl to coat, and cook both sides until golden brown.
- Spread butter on top while hot and transfer to a serving plate.
Using warm liquid for fermentation and sifting the flour ensures a smooth, lump-free batter.
FAQ
What is the difference between akitma and crepe?
Akitma batter contains yeast and undergoes a slight fermentation process, whereas crepes are made with baking powder or no leavening.
Can akitma batter be prepared in advance?
Yes, you can prepare the batter the night before, store it in the fridge, and cook it in the morning.
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