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Nevsehir Pan Bread
Nevsehir's famous pan bread cooked in a traditional cast-iron skillet, slightly crispy on the outside and soft on the inside.
- Prep
- 30 min
- Cook
- 20 min
- Time
- 50 min
- Servings
- 6
- Calories
- 220
- Level
- Moderate
- Heat
- Mild
- Region
- Anatolia
- Vegetarian
- Vegan
Servings6
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
- 4 cups flour
- 1 packet active dry yeast
- 1.5 cups warm water
- 1 tsp salt
- 1 tsp granulated sugar
- 2 tbsp olive oil
- 1 tbsp butter (for greasing the pan)Instead: olive oil
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Sift the flour into a deep mixing bowl and make a well in the center.
- 2
Mix the yeast, sugar, and warm water in the well and wait 5 minutes to activate.
- 3
Add salt and olive oil, and knead into a soft, non-sticky dough.
- 4
Cover the dough and let it rise in a warm place for 45 minutes.
- 5
Divide the risen dough into meringues and roll them out to the size of the pan.
- 6
Grease a wide cast-iron skillet with butter and cook the bread until golden brown on both sides.
Note. Pay attention to the flour quality for better flavor and preheat the skillet thoroughly.
Questions
What kind of pan is used for Nevsehir pan bread?
It is traditionally cooked on a thick-bottomed cast-iron skillet or griddle.
What should be done to keep the bread from drying out?
If you cover it with a slightly damp cloth and let it rest after baking, it will remain very soft.
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