The Secret to INCREDIBLY Soft Layered Pastry | Fluffy Ramadan Suhoor Recipe (Poğaça Technique)

Описание: Welcome to Culinary Compass! As Ramadan begins, we're sharing the perfect recipe for a warm, freshly baked pastry that is ideal for Sahar (Suhoor) or Iftar: an exceptionally soft, layered yeast dough. This recipe produces a pastry often described as having the texture of 'asthma' dough—light, airy, and melt-in-your-mouth.

In this video, we tackle the biggest challenge of making soft dough: stickiness. We reveal a professional baking tip: never over-flour sticky dough! Instead, learn how to use a minimal amount of vegetable oil on your hands to manage the kneading process. This critical technique ensures your dough remains hydrated and results in an incredibly soft bake, unlike dense pastries caused by too much flour.

We guide you through the yeast activation, the slow introduction of flour (ending with 6.5 cups), the crucial dough proofing (first rise), and the unique three-layer shaping method. By layering each section with softened butter before cutting it into a beautiful pinwheel design, we maximize the flakiness and buttery aroma. Don't skip the second rise (tray proofing) and the low-and-slow bake (180°C/356°F) for guaranteed success. Enjoy this buttery, fluffy delight!

If you loved this recipe, please leave a comment telling us what other Ramadan recipes you'd like to see, and share this video with fellow food enthusiasts!

*ASTHMA-SOFT PASTRY RECIPE (RECONSTRUCTED FROM VOICEOVER)*

*INGREDIENTS:*
1 cup Warm Milk (200ml measuring cup)
1 cup Warm Water
3 tablespoons Sugar
1 packet Instant Dry Yeast (or equivalent fresh yeast)
2 medium Eggs (reserve 1 yolk for topping)
1 cup Vegetable Oil
1 teaspoon Salt
Approx. 6.5 cups All-Purpose Flour (use minimally)
3 tablespoons Softened Butter (for layering)

*FOR TOPPING:*
1 Egg Yolk (reserved)
1 tablespoon Milk
Sesame Seeds

*INSTRUCTIONS SUMMARY:*
1. Combine warm milk, water, sugar, and yeast. Mix.
2. Add whole egg and one egg white, and vegetable oil. Mix.
3. Start adding flour (3 cups initially), then salt. Gradually add remaining flour (total ~6.5 cups) until a very sticky dough forms.
4. Pro Tip: Use a small amount of oil on your hands instead of excess flour to finish kneading the sticky dough for 2-3 minutes.
5. Cover and let rise until doubled in size (approx. 1 hour).
6. Divide dough into three balls (large, medium, small).
7. Roll out the largest ball onto parchment paper. Spread with 1 tbsp softened butter.
8. Roll out the medium ball slightly smaller than the first. Place on top, spread with 1 tbsp butter.
9. Roll out the smallest ball. Place on top, spread with 1 tbsp butter.
10. Place a small glass in the center and cut the layered dough into 8 wedges.
11. Remove the glass. Roll two opposing wedges together, stretching slightly, and tuck the ends underneath the preceding piece to form a pinwheel shape.
12. Transfer to a baking pan and proof again (Tray Proofing) for at least 30 minutes.
13. Gently brush with egg wash (yolk + milk) and sprinkle with sesame seeds.
14. Bake in a preheated oven at 180°C (356°F) for 30-35 minutes, or until golden brown.