Instructions
Follow the steps and taste along the way.
Activate the yeast
In a bowl, mix the lukewarm water with the sugar and instant yeast. Let stand for 5 minutes so the yeast disperses evenly.
Knead and proof the dough
Add the flour, yogurt, olive oil, and 4 g of salt. Knead for about 8 minutes, until you have a soft, smooth dough that is only slightly sticky. Cover the bowl and let the dough rise in a warm place for 45 minutes.
Prepare the filling and salad
Crumble the white cheese and mix it with the finely chopped parsley. Cut the tomatoes and cucumber into bite-size pieces. Just before serving, toss them with the lemon juice, 10 ml of olive oil, and the remaining 1 g of salt; set the olives aside for serving.
Shape the stuffed pişi
Divide the risen dough into 8 equal pieces. Flatten each into a circle about 9 cm in diameter, place about one-eighth of the cheese filling in the center, and pinch the edges together firmly. Gently flatten each piece to about 1 cm thick.
Fry and serve
Heat the neutral oil to 170–175 °C in a deep saucepan. Fry the pişi in batches for about 2 minutes per side, until evenly golden and puffed. Transfer them to a wire rack or paper towel. Serve hot with the salad and olives.
