Dough for Peinirli:

Directions

Take a small amount of water (from the 250g), a little sugar, and a bit of flour to activate the yeast. Allow it to activate for about 15 minutes in a warm place.

While waiting for the yeast to activate, in a bowl, combine the flour, salt, and melted butter, creating a well in the center.

Once the yeast is ready, pour it into the well and gradually incorporate it with the remaining lukewarm water until a firm but pliable dough is formed.

Grease or flour a bowl and place the dough inside to rest. Drizzle a little olive oil on top to prevent it from drying out.

Cover the bowl with plastic wrap and a kitchen towel, and let it rise for 1 hour in a warm place or 2 hours at room temperature.

When the dough is ready, divide it into pieces (the number will depend on the desired size of the peinirli).

Shape the pieces into rectangular parallelograms.

Take one corner and cross it towards the center edge. (Photo) Then take the other corner and cross it. (Photo) Place the resulting tip underneath. (Photo)

Repeat the same process from the other side.

This will create a boat-like shape.

Place the peinirli on a baking tray and let them rise in a warm place.

While waiting for them to rise, you can prepare the filling of your choice.