AI-generated image
Pişi
Pişi: puffy fried dough rounds for a Turkish weekend breakfast, eaten with cheese, olives and jam
When a Turkish family has time for a long Sunday breakfast, someone stands at the stove frying pişi while the rest of the table fills with white cheese, olives, tomatoes, honey and endless tea. The yeasted dough is stretched thin with oiled fingers and fried until it balloons, golden and crisp outside and chewy inside. In villages across Anatolia it is also the treat made on bread-baking day from the last of the dough. Common mistake: oil that isn't hot enough; the pişi soaks it up and turns greasy. Chef's tip: poke a hole in the middle of each round before frying so it puffs evenly and cooks through.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix 16 oz plain flour, ¼ oz fast-action dried yeast, 1 tsp sugar, 1 tsp salt and 1 ¼ cups lukewarm water into a very soft, slightly sticky dough and knead for 5 minutes.
5 minStep 2: Cover and leave in a warm place for 1 hour, until doubled and bubbly.
60 minStep 3: Heat 2 cups sunflower oil about 2 cm deep in a wide pan to 350°F, when a scrap of dough rises sizzling at once.
Step 4: Oil your hands with 2 tbsp olive oil, pull off apricot-sized pieces and stretch each into a 12 cm round. Poke a hole in the centre with your finger.
Step 5: Fry 3–4 at a time for 1–2 minutes a side, until puffed and golden brown. Drain on kitchen paper.
15 minStep 6: Serve warm with white cheese, olives, honey or jam.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 8 g
- Carbs
- 58 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pişi take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Muesli
A soaked, Bircher-style muesli you stir together the night before. The oats soften in the yogurt overnight and the grated apple keeps it fresh and juicy. In the morning, add the strawberries and breakfast is ready. Any berries work in place of the strawberries.
Berry overnight oats
Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.