What are the Lokul Materials? 30 g dry or fresh yeast 200 g yoghurt 100 g oil 960 g flour 200 g poppy paste 30g sugar 1 teaspoon of salt
How It Is Made
Sift the flour and make a hole in the middle. In a bowl, sugar, salt and yeast are stirred with warm water and placed in the middle of the flour. A soft dough is obtained by mixing it with flour. The dough is covered with flour. When the flour cracks, it is uncovered. A soft dough is made by adding oil, yoghurt and warm water. Cover tightly and leave to ferment in a warm place. Take egg-sized pieces from the swollen and fermented dough and gently roll them out on the counter. Spread poppy seeds on it and fold it into a roll. It is rolled around itself and placed on a greased tray. Spread oily poppy seeds on it and bake it in a preheated oven at 200 degrees until it turns pink.
Source: Afyonkarahisar Local Flavors, Afyonkarahisar Governorship Provincial Culture and Tourism Directorate Promotional Publications, Ankara 2018
Afyonkarahisar Food Series
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