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Heat İçim Milk in a saucepan. Melt the butter inside. Remove the pot from the stove and break the fresh yeast into pieces and add it to the mixture. Add sugar and egg and mix well until you get a homogeneous structure.
In another bowl, add 1 teaspoon of salt to the flour. Add the yeast mixture and knead until you get a soft dough. Cover the dough with a cloth and let it rest for 45 minutes.
Fry the leeks and onions in a pan with 2 tablespoons of olive oil. Adjust the salt and add a little more olive oil. Add a pinch of dill.
Roll out the rested dough and place it on a baking paper-lined tray. Apply some milk on top and let it ferment for another 20-25 minutes.