Biberli Ekmek

By Unicorns in the Kitchen · 150 min

Ingredients

Instructions

1. In a large bowl, combine the flour, instant yeast, kosher salt and sugar.
2. Gradually mix in the warm milk, warm water and olive oil until a dough forms.
3. Knead on a lightly floured surface until smooth and elastic and no longer sticky.
4. Return the dough to the bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled.
5. While it rises, finely chop the onion.
6. In a medium bowl, mix the chopped onion, crumbled feta, both sesame seeds, Aleppo pepper, pepper paste, olive oil, cumin and oregano until well combined.
7. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
8. Divide the risen dough into 12 equal pieces. Place them on the sheet, press each one slightly flat.
9. Spread the topping evenly over each piece to cover the surface.
10. Bake for about 25 minutes, until the edges are golden and the topping is set.
11. Take out and let cool slightly before serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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