Peynirli

Ingredients for 5 servings:

• 600 g flour
• 400 ml milk, lukewarm
• 12 g dry yeast
• 1 tbsp sunflower oil
• 1 tsp sugar
• 1 ½ tsp salt
• 900 g cheese (kashkaval)
• 11 eggs
• 100 g butter, melted

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

5 Turkish flatbreads with cheese and butter

Place flour, dried yeast, salt, and sugar in a bowl. Make a well in the center, add lukewarm milk, sunflower oil, and one egg, and knead for 10 minutes. Divide the dough into 5 equal pieces and let it rise. Take one ball for each peynirli and roll it out into an egg shape. Roll the edges from both sides towards the center to form a boat. For each peynirli, mix 180g of cheese with one egg and pour the mixture into the boats. Let it rise for 20 minutes, then brush each one with 10g of melted butter. Bake the peynirli in the oven at approx. 175°C (top/bottom heat) for 15 minutes. Only then add an egg to the center of each boat and continue baking until the egg whites set. Immediately after removing from the oven, brush each one with another 10g of butter.