Mayasız Pişi
(mah-yah-SUHZ pee-SHEE)
Kahvaltı (The Weekend Before Coffee Spread)
A proper Turkish weekend breakfast demands warm bread, but nobody has three hours to wait for yeast dough to rise when they're hungry right now. The workaround is Mayasız Pişi—a fast, yeast-free fried dough relying on a brilliantly simple grandmother trick. A single spoonful of vinegar in the dough reacts violently with the baking powder the second it hits hot oil. The dough instantly balloons, and that outward steam pressure keeps the fat from seeping in. The locals call it "yağ çekmeyen"—non-greasy. It’s crispy, impossibly airy, and delivers the exact taste of home in about fifteen minutes.
Before you start
Warm your dairy.
Pull the egg and yogurt from the fridge 30 minutes before you intend to start cooking.
Ingredients
- egg1 large
- plain full-fat yogurt1/2 cup
- neutral oil2 tbsp
- apple cider vinegar1 tbsp
- water1/4 cup
- unbleached all-purpose flour2 1/2 cup
- baking powder1 tbsp
- kosher salt1 tsp
- sunflower oil2 cup
Method
- 01
Whisk the wet base.
In a large bowl, whisk the egg, yogurt, neutral oil, vinegar, and water until completely smooth. Room temperature dairy is non-negotiable here; it ensures your baking powder fires on all cylinders.
- 02
Form and knead the dough.
Stir in 2 cups of the flour, the baking powder, and salt. Once a shaggy dough forms, add the remaining flour gradually while kneading with your hands. You want what Turkish cooks call "kulak memesi kıvamı"—the soft, pliable consistency of an earlobe. It should be slightly tacky but not stick to your hands.
- 03
Rest the dough.
Form the dough into a ball, cover the bowl with a towel, and let it sit for 15 minutes. Do not skip this. The gluten needs to relax so the dough doesn't snap back when rolled.
- 04
Roll and cut.
Turn the dough onto a lightly floured surface and roll it into an even sheet about 1/3-inch thick. Punch out circles with a standard water glass or cut it into rustic 2-inch squares with a knife.
- 05
Heat the oil.
Pour the sunflower oil into a deep skillet to a depth of 1.5 inches and heat to 350°F. A scrap of dough dropped in should bubble vigorously and float instantly without smoking.
- 06
Fry and baste.
Drop a few pieces of dough into the hot oil. Immediately use a metal spoon to splash hot oil over the tops of the dough. This sets the upper crust and forces them to puff into balloons. Fry for about 45 seconds per side until deeply golden brown, then drain on paper towels and serve hot.
Notes
Using Greek yogurt.
If you only have thick Greek yogurt instead of standard plain yogurt, thin it out with an extra two tablespoons of water to mimic the traditional Turkish consistency.
Make it sweet.
While traditionally savory, you can toss the hot pişi in a paper bag with half a cup of sugar and a pinch of cinnamon immediately after frying to mimic a fresh doughnut.
From Cook Turkish in America.