John Myers
Açma – Turkish Sandwiches / Rolls
The perfect açma – turkish sandwiches / rolls recipe with a picture and simple step-by-step instructions.
For painting
- 1 Kg Flour
- 1 tbsp Sugar
- 2 piece Protein
- 1 tsp Salt
- 250 ml Warm water
- 125 ml Oil
- 250 ml Milk
- 2 piece Egg yolk
- 5 tbsp Milk
- 1 pinch Black cumin and sesame seeds
- Dissolve the yeast with sugar and water. Add the remaining ingredients and knead into a smooth yeast dough, knead it for at least 8 minutes so that it becomes supple. Only add enough flour until the dough has a soft consistency, but without sticking, so the KG flour does not necessarily have to be used up completely!
- Shape the dough into a ball and rub it with a little oil, put it back in the bowl and let it rest covered for about 30 minutes until the volume has doubled.
- Put some oil on the worktop and place the dough on it. Pluck the dough into 24 pieces and shape into balls. Pull these balls out in length while twisting them and shaping them into a dough ring, the more you turn, the nicer the result! Hide the ends under the dough ring.
- Place the finished dough rings on a baking sheet with a gap between them and let rise for another 30 minutes. In the meantime, stir together the egg yolk and milk, brush the dough pieces with them and sprinkle with black cumin or sesame seeds. Bake in the preheated oven at 200 ° C for approx. 20 minutes.
- The rolls can now be topped heartily with sheep cheese, cucumber, tomatoes and rocket. Can be eaten pure, with jam or as a burger bun 🙂
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