Achma (Turkish Layered Bread)

Turkish gevrek Achma

For the dough: 1 cup warmed fresh milk 1 cup lukewarm water 1 cup oil 1 packet fresh yeast 3 tablespoons sugar 1.5 teaspoons salt 2 egg whites (yolks are set aside for brushing) 1 kg flour — it took exactly one packet for me 100 g butter for spreading — at room temperature I used a 200 ml cup.

(Reconstructed / classic proportions — the source had only the ingredient list.) Combine the warmed milk, lukewarm water, oil, yeast, sugar, salt and egg whites, then gradually add the flour and knead a soft dough. Cover and let rise until doubled. Divide into pieces, roll each out thin, spread with room-temperature butter, then fold and twist/coil into the characteristic achma shape. Arrange on a lined tray, cover and let rise again. Brush with the reserved egg yolks and bake in a moderate oven (about 180°C) until golden.