Whether pişi comes out hollow and light depends on the temperature of the oil. If the oil is not hot enough the pişi soaks it up and turns heavy; if it is too hot the outside burns and the inside stays raw. A scrap of dough should rise straight to the surface and sizzle.
Ingredients
For the dough
For frying
Method
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Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes.
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Knead
Add the yoghurt, flour and salt and knead for 10 minutes into a soft dough.
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Prove
Cover and leave for 50 minutes, until doubled.
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Roll out
Roll the dough out half a centimetre thick on a floured worktop and cut into squares or strips.
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Heat the oil
Heat the oil; a scrap of dough should rise to the surface at once.
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Fry
Add the pieces and turn them once they puff and colour. A minute and a half a side.
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Drain
Transfer to kitchen paper and serve hot.
Tips
- Test the oil with the first piece; if it sits on the bottom the oil is cold.
- Do not cut the dough thick, as anything over half a centimetre stays doughy inside.
- Eaten hot with cheese, jam and tea; cold they turn heavy.
Nutrition
Values are per serving and approximate.