Ingredients
- 1 kg. flour
- 1 teaspoon dry yeast
- salt
- As much warm water as possible
- Oil for frying
How It Is Made
Place the flour in a shallow bowl and make a hole in the middle. Material is added into it. Knead some soft dough from the earlobe with warm water. It is covered and left to ferment. Fist-sized balls are made from the fermented dough (about 1 hour). It is rolled out by hand on a dough board to a thickness of 0.5 cm. Heat the oil in the pan. Add hot oil and cook by turning upside down. During Ramadan, it is especially eaten with molasses at sahur. If desired, cottage cheese can be added.
Source: Amasya Governorship, Amasya Cuisine Book
