Trabzon Oil Pita


All of the Black Sea dishes are a different taste, a different flavor riot. Would you like to make Trabzon's pide for breakfast and surprise your loved ones? At home, you can make pita that is a rival to the thin, crispy pita that is cooked in at least stone oven. The cheese and butter you use in Trabzon pita, which you can cook for 5 minutes at high heat and make easily with the added ingredients, are the ingredients that will give life to this recipe. Since it will get almost all its taste from cheese and butter, it is useful to use cheeses unique to the Black Sea and village butter.

One of the points you should pay attention to while cooking is to prevent the middle of the dough from rising while cooking by opening the dough with your hand and to cook at high temperature. Breaking the egg on it and leaving the yolk slightly juicy will double the flavor of the pita.

Bon appetit already

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For the dough;

-1 glass of warm water
-1 glass of warm milk
-1 packet of dry yeast
-1 teaspoon of sugar
-1 teaspoon salt
(I put half of this dough in the freezer because it is too much, you can cut the measurements in half if you want)

For internal mortar;

-I used kolat cheese and full-fat cheddar cheese by mixing it.

For the top;

-Small pieces of butter

To rub the edges;

-Egg yolk

1 Hour

2 Servings

How to make

Let's knead our dough well and ferment it for half an hour.
Then let's open it by giving a round shape.
Let's bend the edges from the outside to the inside and spread the egg yolk and bake at 180 degrees.
When the dough is cooked a little, let's add the cheese.
Its egg state becomes legendary. Turn off the oven, break the egg and wait in it.
A delicious pita, I strongly recommend you to try it.

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