- flour - 4/5 cup (200 g)
- corn flour - 2 cups (500 g)
- water - 4/5 cup (200 ml) warm
- ayran - 2/5 cup (100 ml)
- salt - 1 tsp
- sugar - 1/2 tsp
- olive oil - 5 tbsp, or oil
- yeast - 2 1/4 tsp, dry
Preheat oven to 392°F (200 °C). Use a flat tray covered with baking paper and sprinkled with corn flour. Use a mixer.
Pour all of the dry products in the mixer bowl. While mixing on low speed add the water, ayran and oil. Mix to knead a dough until it separates from the sides of the bowl and forms a nice ball.
Remove the dough from the bowl and transfer it to a slightly oiled bowl, leave to rise, covered with foil. Once risen, form an elongated bread with your hands, place it on the baking paper sprinkled with corn flour, cover and leave to rise again for about 40-45 min.
Preheat the oven about 30 min. with a bowl of water at the bottom. Before putting the bread inside, make several slight cuts on the dough with a sharp knife.
Bake at 392°F (200 °C) 15 min., then at 356°F (180 °C) for another 20-25 min. To check whether it's ready, lift it up while still in the oven and if it feels light it means it's well baked.