Turkish Balloon Bread with Sesame

Ingredients

• 1 tablespoon yeast
• 1 tablespoon sugar
• 1/3 cup vegetable oil
• 1 1/2 cups warm milk
• 3 1/2 cups flour
• 1/4 teaspoon salt
• To dip the dough balls:
• liquid milk and sesame seeds
• Turkish balloon bread from our friend and cook at Shou Tabkhin Today:
• Sana Qaddour
• For more of Sana's recipes, click on her name to visit her profile page on our site.
• Also from Sana's delicious recipes, here is Green Squash with Tomatoes
• Another one of Sana's recipes is Kibbeh Raheb or Trick Kibbeh with Lentil Soup
• Click the link to make the tastiest Mini Ka'ak Asrouni

Method

1. In a deep bowl, combine the sugar, yeast, oil, and warm milk and stir. Then let them sit for 10 minutes to activate.
   Timers: 10 min
2. Once the yeast is activated, add the flour and salt and knead well, then let the dough rise for at least 1 hour in a warm place, covered.
   Timers: 60 min
3. After the time has passed, knead the dough again briefly to release the air.
4. Divide the dough into 6 pieces and shape them into balls.
5. Cover the balls and let them rest for 10 minutes.
   Timers: 10 min
6. Dip the balls in liquid milk, then in sesame seeds.
7. Roll each piece out into a round small-bread shape, then cut each round into 4 pieces to make triangles.
8. Arrange the triangles on a tray, cover them, and let them rest for another 10 minutes.
   Timers: 10 min
9. Heat plenty of oil, then start lowering the dough triangles into the oil, spooning the hot oil over them so the triangles puff up on all sides.
10. Continue turning each triangle until the pieces turn golden.
11. Remove the balloon bread from the oil to a strainer and cover them with a kitchen towel.
12. Serve the bread like sandwiches: open it from one side and fill it with cheese, salad, za'atar, or as desired.