90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Traditional Cizleme
A traditional Anatolian flatbread cooked in a pan, famous for its porous texture that pairs perfectly with honey and butter.
- Prep
- 10 min
- Cook
- 15 min
- Time
- 25 min
- Servings
- 4
- Calories
- 220
- Level
- Easy
- Heat
- Mild
- Region
- Anatolia
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 cups flour
- 1 cup warm milkInstead: oat milk
- 1 cup warm water
- 1 packet instant yeast
- 1 tsp sugar
- 1 tsp salt
- Butter for cookingInstead: olive oil
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Mix warm milk, water, yeast, and sugar in a bowl and let the yeast activate.
- 2
Add flour and salt, whisking until you get a smooth, pourable batter.
- 3
Cover the bowl and let it rise in a warm place for 30 minutes.
- 4
Heat a non-stick pan and lightly grease it.
- 5
Pour a ladle of batter into the pan and let it spread naturally.
- 6
Cook over medium heat until bubbles form on the surface, then serve.
Note. The batter should have the consistency of boza; if it is too thick, add a little more warm water.
Questions
Why is cizleme porous?
The yeast in the dough and the correct consistency allow air bubbles to rise to the surface during cooking.
What is the difference between cizleme and crepes?
Cizleme is made with yeast dough, while crepes are typically made without yeast.
From the same shelf
- 90 min
45 min
60 min