Yeasted dough, left to rise for a long time and filled with white cheese, is hand-folded to make açma, one of the soft-textured classics of Turkish baking. The folding technique that gives it a layered look takes patience and hand skill.
Knead the flour, yeast, warm milk, one egg, sugar, oil and salt into a soft dough, cover and let it rise for 45 minutes.
Have the crumbled white cheese ready in a bowl.
Pinch off pieces of the risen dough, place cheese inside and fold by hand, layering the edges over three times to give it a layered look.
Brush the açma with the remaining egg and sprinkle with sesame seeds, then bake in an oven preheated to 190°C for 25 minutes, until golden.
Do not press the dough too firmly while folding, since a tight fold pushes the air out of the risen dough and toughens the açma. Allergens: contains wheat (gluten), dairy (milk, white cheese) and egg.
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