in this video you will see the traditional recipe for yufka bread and how it is made dough with hand labor, hundreds of bread made as preparation for winter puff pastry made out of regular yufka bread Watch the baked bread with spinach and potatoes commence work by kneading dough in a wide container 100 kilograms of flour in a day, stock is being made for the need for winter bread flour, salt and water will be added and a slightly hard dough will be prepared.  Kneaded dough is covered with sachet and cloth for 15 minutes doughs are divided into equal parts and rounded we can say that the dough balls are the size of an orange Sprinkle flour on top and bottom of the dough, avoid sticking to each other, in this way the doughs were made into the meringue, then opened with a rolling pin. at this stage a wooden bench called senit is used two handfuls of flour are used and dough balls are opened with a rolling pin Slightly thinner and continues to unfold at the other countertop to be larger The materials used as firewood are suitable for sawdust, thin twigs, dry leaves, tree shells baked bread left on the iron plate in about 10 or 15 seconds bubbles need to be formed when baking to make the breads soft on the bread need to be put into the fire to form bubbles how the bread swells in the fire, let's examine a little closer baked bread can be stacked on top of each other, When bread is up to 25, it is necessary to spread and dry in large areas. I would like to show you the original Turkish gozleme borek Need to make potato borek,  boiled and grated potatoes, parsley salt and spices washed and chopped spinach added to salt and oil Add spinach to half of opened dough,  cook on angry iron plate, it's that easy add oil to the large opened pulp to make potato pancakes Fold evenly on both sides, add plenty of material to the center Fold evenly from both sides, the square will be a borek These pastries are not for stock and are consumed immediately without cooling We can make various kinds of pancakes with egg, cheese, minced meat, vegetables and home made ingredients here is my favorite poppy paste pie, which is said to be poppy katmer Add liquid oil to poppy paste used in large dough to make poppy seed borek and dough slightly thickly opened add greasy poppy paste poppy seed dough roll is wrapped in a way the pulp is stretched and stretched to a round shape. to be opened slightly thicker with a rolling pin and then cooked a little oil is added while cooking and it is ready to eat after flushing yufka breads are laid on a large area for 1 hour to dry After 1 hour, the laid bread is collected and stacked on top and closed. yufka breads are too dry to eat now when bread is needed, take out a few and soak with water As you can see, the bread is very dry but in 10 minutes follow this bread will be like cotton take the bread on a clean cloth and add the cold water with the spray gun add an equal amount of water to the back and front of the bread it is enough to soak the bread, close with the cloth so as not to air After 8 minutes, I open the cloth, let's see how the bread is as you can see the bread looks edible way a great consistency for me, this bread is really eaten cotton consistency the reason why bread is soft is to bake the bread in the fire. please note this detail #yufka #yufkabread #gozlemeBorek Parts 00:00 Video intro 00:46 dough preparation 2:06 how to make dough ball 2:46 yufka bread making 4:43 how to bake yufka bread on fire 6:15 yufka bread cooling stage 6:31 Turkish Gozleme Borek varieties 8:27 traditional poppy pastry 11:12 bread stock for the winter 11:50 how to soften the yufka bread 13:17 how to eat yufka bread

• published: 26 Oct 2018
• views: 31257912