Kaymaklı bal pidesi is a Turkish breakfast flatbread made by rolling yeasted dough into thin, butter-layered sheets before baking, then topped with clotted cream and honey. The butter between the layers keeps the inside soft while the crust turns lightly crisp.
Add the fresh yeast and sugar to the lukewarm water and stir, then let it sit for 10 minutes until it foams.
Add salt to the flour and make a well in the centre, then gradually pour in the yeasted water and olive oil, kneading into a soft dough. Cover with cling film and leave in a warm spot for 45 minutes; it should double in size.
Divide the risen dough into six and roll each piece out thinly. Dab butter between the sheets, stack them and shape into a round pide; these layers are what pull apart once baked.
Place the shaped pide on a greased baking tray, cover it loosely and let it rest for another 10 minutes.
Brush with egg yolk and scatter over the sesame seeds, then bake in an oven preheated to 200°C for 20 minutes until golden. Let the pide cool slightly, spread with clotted cream, drizzle with honey, slice and serve.
Let the shaped dough rest for at least 10 minutes before baking, or it will not puff properly. Spread the clotted cream while the pide is still warm so it melts evenly. Allergens: contains wheat (gluten), milk and dairy, egg and sesame.
If you cannot find clotted cream, mix equal parts room-temperature cream cheese and butter as a substitute; the texture will be slightly runnier but the flavour balance holds.
Admin DadaGastro · verified in test kitchenPideyi tarifteki gibi 200 derecede 20 dakika pişirdim, üstü tam istediğim altın rengi aldı. Hamuru 45 dakika mayalandırmak yeterli oldu, katlar fırında güzelce birbirinden ayrıldı ve kaymakla harika bir uyum yakaladı.
Kaymaklı bal pidesi tam kahvaltılık oldu, katları gerçekten ayrı ayrı açılıyor ve kaymakla harika gidiyor.
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