In diesem Artikel geht es um das Weiche Pfannenbrot in drei verschiedenen Variationen und dazu passende Dips. Außerdem erzählen wir die Kilic-Story, die hinter dem Rezept steckt. Erfahren Sie, wie Sie das einfache und schnell zubereitete Brot zu Hause selber machen können und welche Zutaten Sie dafür benötigen. Lassen Sie sich von der Geschichte inspirieren und genießen Sie eine kulinarische Reise durch die Türkei.

Weiches Pfannenbrot I Drei Varianten + Dip I Kilic-Story

Hey everyone, I’m back! Welcome to a new video. I’ve been away for a while, I know. I haven’t made any long videos for about 12 weeks now. It’s been really busy, but I’m fully back now and I’ve got something delicious and easy for you today. Pan bread is probably familiar to many of you, and I’ll make it with a little help to make it really fluffy. I’ll be showing you three variations today. Before we get started, I just want to quickly thank you all. Thanks to your kind comments, likes and subscriptions, I’ve been able to grow my YouTube channel quite well last year. And now, let’s get started with the dough!

I’ll quickly show you the ingredients: we don’t need many - one teaspoon of dry yeast, one teaspoon of salt, one teaspoon of sugar, 350 ml of warm water, and 450 g of flour. For this recipe, you can use either wheat flour 405 or spelt flour 630. I’ve got both from the Frühsinger mill, and I always enjoy using them. And my absolute favorite is this spelt flour. You don’t need to make any changes to the recipe if you want to use spelt flour.

We need a large bowl first, then add the yeast, sugar, and warm water. Stir it well and leave it covered for five to ten minutes. After 5 minutes, we add half of the flour, in my case, spelt flour, but you can use wheat flour too. Then add the salt and stir it with a whisk. Now add the rest of the flour roughly with the whisk and knead it by hand. It looks slightly sticky, but that’s okay. The softer and stickier the dough, the fluffier your bread will be. Let it rest for an hour and prepare everything else in the meantime.

We need a frying pan and then make a herb butter and yogurt dip. For the dip, we need yogurt, a little sour cream, salt, pepper, chives or scallions, and fresh parsley. And for the garlic butter, we need softened butter, salt, garlic, chives or scallions, and fresh parsley. Mix everything, and the dips are ready.

The dough has risen within an hour. We divide the dough into six to eight pieces, depending on the desired size. Form them into balls, and roll them out. Place them in the frying pan without any oil. Flip it once after one side is cooked. You can also spread a little butter on both sides of the bread after taking it out of the pan. The bread will stay soft.

For the second variation, we need the garlic butter and spread it over the bread. For the third variation, roll the dough out, put some grated mozzarella cheese in the middle, and close it. Now roll it out again and place it in the pan.

So there we have it! I’ve baked all the parts, here are the ones with garlic butter, the classic ones, and the cheesy ones. They taste the best when they’re warm. Dip them in the yogurt dip and enjoy.

That’s it for today, I hope you enjoyed this recipe and video. Have fun cooking and enjoy your meal! See you again next time! Goodbye!
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