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Trabzon Yağlısı | Turkish Cheese Flatbread with Egg
(0)
35 min
Under an hour
Knuspr-Küche
Das berühmteste Käse-Fladenbrot der Schwarzmeer-Region: Ein knusprig-luftiger Hefeteig mit hohem Rand, gefüllt mit geschmolzenem Käse, heißer Butter und flüssigem Eigelb. Perfekt zum Dippen und Genießen!
Ingredients
Preparation method
Prepare the dough & let rest
Dissolve the fresh yeast together with the sugar in 250 ml of lukewarm water and let sit for about 5 to 10 minutes until small bubbles form on the surface.
Place the wheat flour and 1 tsp of fine table salt into a large mixing bowl. Add the yeast water and 2 tbsp of olive oil, and knead everything with the dough hooks of a hand mixer or by hand for about 8–10 minutes into a smooth, soft dough.
Shape the dough into a ball, cover with a damp kitchen towel, and let rise in a warm place for about 45–60 minutes until doubled in volume.
Chef's tip
Traditionally, Trabzon Yağlısı is baked with local Kolot and Kaşar cheese. The combination of smoothly melting mozzarella and savory Gouda provides the perfect melting texture and an incomparable aroma here.
If you like, you can sprinkle fresh parsley or add a few drops of garlic oil over the hot cheese fondue in addition to the chili flakes.
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