Çerkeş wild knotweed (badıma) filled flatbread

Method

1. Melt the sunflower oil and butter in a pot. Add the finely chopped onion and fry until pink.

   5 min

2. Add the washed knotweed, cut into 1-2 cm pieces. Stir in the black pepper and chili flakes.

   2 min

3. Add the milk, eggs and salt in that order and cook, stirring. The filling is ready.

   5 min

4. Mix the fresh yeast and salt with part of the lukewarm water and wait for the yeast to foam.

   10 min

5. Add the yeast mixture to the sifted flour and pour in the remaining water little by little. Knead into a medium-soft, elastic dough, then let it rest.

   10 min

6. Divide the dough into 18-20 g balls, rest them covered for a while, then roll each into a thin round.

7. Put 30-40 g of filling on half of each round, fold over the other half and press the edges closed.

8. Cook on a preheated pan or griddle until both sides turn pink. Eat the cooked pastries the same day.

   3 min