90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Homemade Trabzon Style Pita
Make the famous Black Sea boat-shaped pita with abundant butter and cheese at home.
- Prep
- 40 min
- Cook
- 20 min
- Time
- 60 min
- Servings
- 4
- Calories
- 520
- Level
- Involved
- Heat
- Mild
- Region
- trk
- 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
- 500g all-purpose flour
- 1 packet instant yeast
- 1 tsp salt
- 1 tsp granulated sugar
- 300ml lukewarm water
- 300g string cheese or curd cheese
- 150g mozzarella or kashkaval cheese
- 4 tbsp butterInstead: olive oil
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Combine flour, yeast, salt, sugar, and lukewarm water in a bowl to knead a soft dough, then let it rest for 45 minutes.
- 2
Divide the risen dough into 4 equal pieces.
- 3
Grate and mix the cheeses together.
- 4
Roll out the dough pieces into oval shapes, place the cheese mixture in the center, fold the edges inward, and pinch the ends.
- 5
Bake in a preheated oven at 250°C (480°F) for about 15-18 minutes until the edges are golden brown.
- 6
Brush the hot crust with plenty of butter immediately upon removal from the oven, slice, and serve.
Note. To achieve a crispy crust, ensure your oven is preheated to its maximum temperature.
Questions
Which cheeses should I use?
Traditional Trabzon string cheese and kolot cheese are best, but a mix of mozzarella and curd cheese works well as an alternative.
Why does the pita dough turn out hard?
Insufficient rising time or adding too much flour makes the dough hard. A soft, slightly sticky dough is ideal.
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