Turkish Fried Bread (Pişi) - Fluffy Deep-Fried Flatbread
Pişi
Pişi is a pillowy soft, golden-brown fried bread with a tender, airy interior and crispy exterior that puffs up beautifully when cooked. These small, round flatbreads have a slightly tangy flavor from yogurt and are incredibly satisfying to bite into. Perfect for breakfast or as a side dish, they're irresistibly warm and comforting.
Ingredients
Instructions
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Activate the yeast
Mix warm water, sugar, and yeast in a small bowl. Let stand for 5-8 minutes until foamy and bubbly on top. The mixture should smell yeasty and increase in volume. Do not use water hotter than 110°F or it will kill the yeast.
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Make the dough
In a large bowl, combine flour, salt, and baking powder. Add yogurt, olive oil, and the activated yeast mixture. Mix with a wooden spoon for 3-4 minutes until a shaggy dough forms. The dough should be slightly sticky but not wet. Do not overmix or the bread will be tough.
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Knead and rise
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back when gently pressed. Do not let it over-rise or it will lose structure.
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Shape the pişi
Punch down risen dough and divide into 12 equal pieces. On a floured surface, roll each piece into a 4-inch circle, about 5mm thick. Cover with a kitchen towel and let rest for 15-20 minutes until slightly puffed. Do not roll too thin or they won't puff properly when fried.
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Heat the oil
Heat vegetable oil in a heavy-bottomed pot over medium-high heat for 8-10 minutes until it reaches 350°F (175°C). Test with a small piece of dough - it should sizzle immediately and rise to the surface. Do not let the oil smoke or get too hot, as this will burn the outside before cooking the inside.
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Fry the pişi
Carefully slide one pişi into the hot oil using a spatula. Fry for 2-3 minutes on each side over medium-high heat until golden brown and puffed up like a balloon. They should float and bubble vigorously. Do not overcrowd the pot or the oil temperature will drop.
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Drain and serve
Remove fried pişi with a slotted spoon and drain on paper towels for 1-2 minutes. Serve immediately while hot and crispy on the outside, fluffy on the inside. They should be golden brown and make a slight hollow sound when tapped. Do not let them sit too long or they will lose their crispiness.
Tips
Cooking Tips
Maintain oil temperature at exactly 350°F throughout frying - use a thermometer and adjust heat as needed. If the oil is too cool, the pişi will absorb oil and become greasy; too hot and they'll burn before cooking through.
Alternatives
Replace yogurt with buttermilk for a slightly different tang, or use milk mixed with 1 tbsp lemon juice. The texture will be similar but the flavor will be milder and less complex.
Serving & Storage
Serve immediately with Turkish white cheese, honey, jam, or alongside soups. Best eaten fresh and hot - they don't store well and should be consumed within a few hours of frying for optimal texture.
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