Hi , everyone .
This is a alta .
Welcome to Turkish food recipes .
Today we are making Ramazan .
It is very popular here in Turkey .
There are no if you want to make without to have it hot from the oven .
Near to if time , the sunset time you go to bakery shops and wait for a long time sometimes and you end up not having it .
It's a soft flat bread .
It has some and Nigel the seeds on top .
It has this traditional shapes .
We gonna make you , you can eat this with dinner also with the breakfast in Ramadan .
We have some breakfast dishes along with the dinner , special guest and eat all this and everything .
Whatever we eat with the breakfast with this hot and it is so delicious .
I'm also now fasting but I am waiting now to have my time .
So let's get started .
I will make a simple for the for one pita , one cup , warm water which is 250 mL is enough .
I will make two .
So I'm adding two cups , the water should bite your little finger .
This is how we check the temperature for yeas and yogurt .
Also adding one tablespoon dried yeast and one tablespoon sugar .
I'm going to wait about five minutes until it is froy .
Now , I'm sure it is activated .
So I'm adding one tablespoon of olive oil and five cups of all purpose flour .
I always use this flour first when I begin to knit the dough and then it more than I need it totally .
It will take about six cups of flour , adding one teaspoon of salt and I'm going to begin to need it .
They are looking for soft and smooth and little bit sticky .
Do I ate more flour ?
It is sticking just from the bottom and I'm gonna leave it to rice for one hour or until it is doubled in size .
So here it is now , I'm going to deflate it and put it in a flowered surface and cut it in half , make a nice round shape again .
And now let's begin to shape it first .
I used my fingers and I'm going to , to roll with a rolling pin a little bit .
You can Sprinkle some flour but not too much just to prevent sticking and don't make it very thin .
It is about the one centimeter thick .
Otherwise it will be tough if you do very thinly .
So it is almost ready and I begin to make the shapes with my finger , but I will continue to do it on the pan for the pan .
I'm going to Sprinkle wheat germ if you don't have you can use .
But uh most of you are asking me what is Selina ?
Uh probably you don't have that either .
So you can use course cornmeal something that is thick .
Uh It prevents sticking the to the pan and also makes a nice crust .
I don't suggest you to graze the pan instead of you can use the baking paper too .
So here is the second one .
I , for the second one , I'm not gonna use rolling pin because this way the air bubbles inside the door will stay more .
You're not gonna squeeze them with the rolling pin .
This is better actually , but it takes a little more time .
Not too much as you see , and it looks like more rustic .
You see as I make it bigger , I shaped the edges of the Ramazan tier .
This is what we want again .
I sprinkled the germ and transfer it to the second time .
I know it still looks like a pizza crust now .
But there are more coming .
It is the fun part actually .
Here I have little bit of water about one tablespoon and near to one tablespoon , eyeball , all purpose flour and begin to give its unique shape for Ramaz .
As you see , I'm just uh dotting the edges .
I hope it is the correct word .
And for the inside I'm giving it a kind of baklava shape , diamond shape , let's say , and you see the shape for us , it is a huh when it is risen , it feel looks like a cushion and creates a nice shape .
So here is the second one , little faster you get the idea .
And after that , I will cover the and wait for the second rise about 20 minutes or until doubled in size again .
So here for the topping , I have one egg yolk , one tablespoon , plain yogurt and one tablespoon of olive oil just mix everything and wait until our Peters risen .
So here they are .
You see the difference and I will use the sauce for the coating .
Be gentle here and use your hands instead of brush because you don't want to deflate again .
And after quoting , I go around to lines again for a second time , I have to mention that to make this , you have to have a pick , clean hands as always in anything and also short nail .
If you don't prefer , you can also use back of a wooden spoon .
This is the for a which is sesame seeds , lots of them and nigella seeds .
The system is seed I use here is roasted , same as the ones we use in Turkish Syme recipe which I already shared on my channel .
You can watch it from the links .
Uh This is also important .
If it is white , it stays like that in the oven .
So after I shape the second again and sprinkled sesame and nigella seeds , my oven was preheated to 200 Celsius degree and I cooked the about 25 minutes or until it is golden brown and after it reaches the desired color , don't put more in the oven because it will get dry .
And here is the result .
The first one you see all the baklava shapes .
I should make lava soon .
It is golden brown and still soft inside .
Right away .
I transfer it to a cooling rack and cover to keep it warm and not too dry .
And here is the second one and here I am .
So here they are still warm waiting for me to have on .
I hope you try this recipe and make it yourself or we will eat one of them today in the .
This will be go to freezer and after two days I will tell them and continue to eat to show you how soft it is , even though I'm not gonna be able to eat it , I'm going to tear some for you .
It is actually easier to tear from those marks .
It is very soft since it is risen two times including in the plan .
Don't skip this step to make it soft .
You try Turkish today and see for yourself .
I hope to see you in one of the delicious Turkish food recipes .
Thank you .