| 80 | 8 | 4 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients - Yeast Proof
- 20g fresh yeast or 7g dry yeast
- ½ tbsp sugar
- ½ tbsp flour (taken from the 400g below)
- 100ml water
Ingredients - Dough
- 400g flour
- ½ tbsp salt
- 125ml warm water
- 35ml oil
Ingredients - Other
- 1 egg yolk
- splash of milk
- sesame seeds
- butter (optional)
Method
- Mix all the yeast proof ingredients together in a bowl and let it rest for 5 minutes
- In a large bowl, add the 400g flour and salt, then mix. Pour 125ml warm water, the activated yeast, and 25ml oil. Mix until fully incorporated then knead until it has almost fully absorbed all the water and it stops sticking. Add 10ml oil and do a final knead.
- Let the dough rest in the bowl covered for 30 to 60 minutes. When the dough has risen, knead lightly and divide into as many pieces as you want; the less pieces, the larger the final gevrek will be.
- Preheat the oven to 200°C. Shape the pieces into balls and let them rest for 5 to 10 minutes. Prepare a filling of your choice; you can use any filling you desire, and do all sorts of culinary fusions. A simple filling to try for your first time would be 250g soft feta, 200g ham, 100g shredded cheese, salt + pepper to taste.
- Take a ball and roll it out flat, a little larger than your hand. Make a small hole in the center with your finger, and spread the filling all inside the parameter of the dough, leaving some space between the outside edge and the inner edge where the small circle is.
- Pick any spot on the edge, and fold it directly with the edge parallel to it where the small circle is. Keep going until its completely folded and shape it further with your hands.
- Repeat the process for all the dough. Beat 1 egg yolk and milk together and brush over all the gevrek. Sprinkle some sesame seeds or flaky salt, then bake for at least 20 minutes or until golden. Brush with some butter or oil out of the oven (optional).