Peinirli

INGREDIENTS

PREPARATION

EXECUTION

Preheat the oven to 180°C.
In the large bowl of an electric mixer, add the milk, yeast and sugar and mix with a fork until the yeast is completely dissolved.
Leave to stand for 10 minutes for the yeast to activate.
In the same bowl, add the flour, 25g butter, olive oil and salt.
With the dough hook, mix the ingredients on medium speed for about 5-7 minutes. The dough should be smooth and elastic and easy to roll.
Brush the dough lightly with a little olive oil, place the dough in a large bowl and cover with plastic wrap.
Let the dough rest in a warm place for at least 1 hour, until doubled in size.
Remove the dough from the bowl and divide into 4 equal pieces. Stretch the dough and shape into thin oval portions, like a pizza base. Chop 100g butter into small cubes and put a few cubes in the open dough.
Sprinkle plenty of grated cheese, oregano, thyme and garlic powder over the stretched dough and fold the corners of the dough to form the crust.
Make sure to press the edges so that the dough sticks together and does not unroll during baking.
Fold the bottom edge first. Secure the edges by pressing them firmly or sealing them with a little water.
Start folding the top edge in the same way.
Finally, fold the two ends to create a boat-shaped pizza with raised edges.
Repeat the same process with the other pieces of dough.
Add the bacon in pieces and the peppers in strips on top of half of them.
Add sliced mushrooms and drops of truffle oil on top of the rest of the peinirli pies.
Bake the peinirli pies for 20 minutes.
Melt 40g butter.
Remove from the oven, brush with butter and allow the peinirli pies to cool for a few minutes.
Serve.