Kabartma Tozlu Pişi
Kabartma Tozlu Pişi·(kah-bart-mah toz-loo pee-shee)
Kahvaltı (The Sprawling Weekend Morning)
This isn't a slow weekend project, waiting hours for dough to rise on a chaotic morning is a luxury most don't have, yet nothing beats the smell of dough hitting a skillet of hot oil. The shortcut relies on a fast, yeast-free mix of a packet of supermarket baking powder, room-temperature yogurt, and a splash of vinegar, the dough blistering into a shatteringly crisp crust and an airy, hollow center that refuses to absorb grease. Grab a slab of feta, pour a glass of black tea, and eat while they burn your fingers.
Ingredients
- egg1 large
- whole milk plain yogurt1 cup
- white vinegar1 tbsp
- kosher salt1 tsp
- granulated sugar1 tbsp
- baking powder2 1/2 tsp
- baking soda1/4 tsp
- unbleached all-purpose flour3 1/2 cup
- neutral oil1 qt
Method
- 01
Whisk the wet base until airy.
In a large bowl, aggressively whisk the egg, yogurt, vinegar, salt, and sugar until completely homogenous to ensure the proteins are evenly distributed.
- 02
Add the leaveners and flour.
Sprinkle the baking powder and baking soda evenly across the wet mixture, then stir in the flour one cup at a time until the dough becomes too stiff for a spoon.
- 03
Knead to build the gluten network.
Turn the dough out onto a floured board and knead with the heel of your hand for five to eight minutes until smooth, elastic, and no longer sticky.
- 04
Let the dough rest.
Cover it with a kitchen towel and walk away for fifteen minutes to let the gluten relax and the flour fully hydrate.
- 05
Roll and cut the shapes.
Roll the dough out to a quarter-inch thickness and use a water glass or pizza cutter to punch out two-inch circles or squares.
- 06
Heat the oil for frying.
Bring at least two inches of neutral oil to 350°F in a heavy skillet; a tiny pinch of dough should bubble and rise to the surface in seconds.
- 07
Fry with the splash technique.
Carefully drop the dough into the oil, and the second it bobs to the surface, lightly tap the tops or splash them with hot oil using a spoon to force a sudden, balloon-like expansion.
- 08
Drain and serve immediately.
Fry for one to two minutes per side until deeply golden brown, then quickly transfer to paper towels to drain excess surface oil before eating.
Notes
Manage your yogurt hydration.
If you only have Greek yogurt, thin three-quarters of a cup of it with a quarter-cup of water to match the looser consistency of traditional Turkish yogurt.
Maintain a high frying temperature.
If your oil drops below 325°F, steam production halts and the dough will absorb grease like a sponge, so always fry in small batches to keep the heat up.
From Cook Turkish in America.