Dough for peinirli


Favorite peinirli with many filling options inside.


  • 500 g hard flour
  • 250 g of lukewarm water
  • 50 g melted butter
  • ½ κ γ αλατι
  • ½ κ γ sugar
  • 1 lens yeast
  • A little olive oil


  1. Take a little water (from 250g), a little sugar and a little flour and activate the yeast. (wait around a quarter in a warm place)
  2. While waiting for a bowl to activate, add the flour, salt and butter and create a dent in the middle.
  3. Once it is ready, we throw it in the depression and we slowly take our flour together with the rest of the warm water until it becomes a firm dough but also malleable.
  4. Grease or flour a bowl and place the dough inside to rest. Pour very little olive oil on it to prevent it from drying out.
  5. Put a film in the bowl and a towel and leave it for an hour in a warm place or 2 hours at room temperature
  6. When the dough is ready, we divide it into pieces (it depends on how many peinirli we want to make, it will depend on the size we want)
  7. We make them a rectangular rectangle. We take one tip and cross it towards the middle of the edge. Then we take the other end and cross it. The tip that will be created will be put underneath.
  8. We repeat the same process from the other side. A boat will have been created.
  9. We put our peinirli in a pan, and we will leave them in a warm place to swell.
  10. While we wait for them to swell we can make our filling

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