Sunflower Pastry (With Curd – Potato)

Hello Dear Friends,

The recipe of the day is delicious and assertive enough to be included in the Top 10 list of those who love to have breakfast at any time of the day :) If you ask why I think so, one of those breakfast crazy people has already been added to my and my new favorites list :)

Even if it seems a little distracting, I think it is actually much easier to prepare than dealing with individual pastries.

You can think of it not only as a pastry, but also as a bun or pita bread to be served with the main course. You can use anything that won't spill into the tray while it's cooking in the stuffing.

If you want, you can add some cheddar cheese other than curd and potatoes for extra flavor.

The reason I chose to publish this recipe today was to give a pleasant surprise to those who want to have breakfast at iftar. You can serve it in any breakfast you want and use it in your iftar menus. I recommend you to try the recipes of fried eggs and spicy sausage in the oven.

Video Description of the Recipe:

Ingredients for Sunflower Pastry (With Curd – Potato) Recipe

• 3 cups flour
• 1 water glass milk
• 1 teaspoons of oil
• 1 pack of Pakmaya Instant Yeast
• 2 tea spoon salt

For inside:

• 2 boiled potato
• finely chopped parsley
• 1 bowl of curd
• salt
• black pepper
• red pudi pepper

For the top:

• 1 egg yolk
• Black seed

How to Make Sunflower Pastry (with Curd - Potato) Recipe?

1. Take the flour into a kneading bowl, add milk, yeast and salt, and knead until the dough comes together.
2. Leave the kneaded dough to rise for 30 minutes.
3. While the dough is fermenting, grate the boiled and cooled potatoes, mix with curd cheese, chopped parsley, salt pepper and red pepper flakes.
4. Take the fermented dough on the floured counter and knead lightly.
5. Divide the dough into 2 parts and roll out the first part into a circle with a diameter of 25 cm.
6. Put the inner cross you have prepared in the middle of the dough in the size of a soup bowl.
7. Put the remaining stuffing in strips on the dough, leaving 2-3 cm from the edges of the dough.
8. Roll out the 2nd piece of dough you took apart to the size of the first dough and place it on the base on which you put the stuffing.
9. Cover a soup bowl in the middle of the dough and press it down carefully.
10. Press the edges of the dough down with a fork and cut into 2-3 finger-wide slices.
11. Turn the slices so that the stuffing is facing up. When all the slices are finished, brush with egg yolk and sprinkle with black cumin seeds.
12. In the oven preheated to 190 degrees until golden brown (bake for about 30 minutes)