Turkish flatbread Gozleme

Name: Turkish flatbread Gozleme
Total time: 2 h 15 min
Yield: 3
Ingredients: 150 g Yogurt; 200 ml Milk; 750 g Wheat flour; 3 teaspoon Baking powder; 10 g Yeast; 1 teaspoon Salt; 1 teaspoon Sugar; 60 g Butter; 2 Eggs; 30 g Sesame

Soft, fluffy and fragrant sesame flatbread. Simple, easy and delicious! The flatbread turned out very soft, fluffy and tasty. I tried adding different types of flour and the result was always pleasing. I advise everyone not to be afraid to experiment!

165

6214

Elena Perez

Author of the recipe

Calories

1271Kcal

Protein

40gram

Fat

31gram

Carbs

175gram

*Nutritional value of 1 serving

Ingredients

Servings: 3

150g

200ml

750g

3teaspoon

10g

1teaspoon

1teaspoon

60g

2

30g

Step-by-step preparation

Cooking time: 2 hr 15 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
STEP 10
STEP 11

Comments on the recipe

Irisha

04.10.2023

4.7

Tatyana, what wonderful baked goods you make! The flatbread looks very appetizing, but I’m wondering why add baking powder to the dough in addition to yeast, I’ve already seen this combination in several recipes? It’s just that yeast and baking powder have one goal - to make baked goods more loose, but why use their combination, because yeast can cope with this task itself

Tatyana

04.10.2023

4.6

Irisha, thank you. It seems to me that baking powder in this case does not add so much looseness, but that the baked goods become softer, lighter, more fluffy. I personally really like it. You can make 2 options to try, one with baking powder and the other without and look, feel, try

Irisha

04.10.2023

4.6

thank you very much for your answer, I'll experiment

Alexa

04.10.2023

4.8

Mmmmm, delicious! I'll definitely cook it! And then I only had one like this in KK

Shura

04.10.2023

4.7

Girls, in Germany they sell a ready-made mixture of dry yeast and baking powder and the reviews are very positive, so I will also try to cook according to Tatyana’s recipe. Tatyana

Shura

04.10.2023

4.9

Here is some more interesting information on this topic - In cases where soda is found in yeast dough recipes, it helps to create ultra-fluffy products with the sweet aroma of fermented dough: buns, waffles, pancakes, because soda loosens the dough while heating the dough, i.e. . at a time when the yeast is just dying and is no longer capable of producing gas. In most cases, soda is added for coloring, for the color of the crust, because pale products (cookies, biscuits, the same pancakes or waffles) are simply not so fragrant and tasty, like products with a well-colored crust of a deep brown color, which can be obtained even when baking products at low temperature, if there is soda in the dough." As a result, Tatyana advises preparing the recipe with and without soda, and experimentally finding out how best , let's do that.

Tatyana

04.10.2023

4.9

Shura, thanks for the info!