Ingredients
- 1 kg all-purpose flour
- 500 ml fresh milk
- 2 packets dried yeast
- 20 g granulated sugar
- 100 g cow milk butter
- 50 ml olive oil
- salt
- pepper
- 400 g mozzarella cheese
Method
Heat the milk, until lukewarm. Be careful not to let it get too hot. In a mixer’s bowl add the milk, sugar, yeast, and approximately ¼ of flour. Beat well, cover the bowl with a piece of plastic wrap and let it rest in a warm place for around 15 minutes.
Remove the plastic wrap from the bowl, and add the remaining flour, salt, and pepper. Stir with the hook attachment at medium to high speed for 3-4 minutes.
Grease a large bowl and place in the dough. Seal with a piece of plastic wrap set aside, and let it rest in a warm place for at least 20 minutes.
After 20 minutes and when the dough has already risen, dust your working surface with flour and roll out the dough with a rolling pin in oblong shape and 0.5 cm thick. Cut the dough into 6 vertical stripes. Place shredded cheese and small butter cubes at the center of each stripe. Lift the right and left edges of the dough and fold it inwards to form a pleat, and then twist the edges that point up and down to create the shape of peinirli – pizza boat.
Bake in a preheated oven at 180 C fan for around 20 minutes.
When baked, remove the peinirli from the oven and grease them with chill butter!
