Turkish Boyoz Pastry Recipe (2024)

Step-by-Step Guide for Easy Homemade Authentic Turkish Boyoz Pastry Recipe

Boyoz pastry is a traditional Turkish street food that is made from a simple dough that consists of flour, water, and sometimes a touch of olive oil.

The dough is then left to rest, allowing it to develop its characteristic crispy and flaky texture.

The unique texture and flavor of Boyoz set it apart from other pastries.

Just like Simit (Turkish Sesame Bagel) and Pogaca (Turkish Cheese Buns), Boyoz Pastry is one of the most popular street foods in Turkey, and you can easily buy them from cafes, bakeries, or small food carts.

What is Boyoz?

Boyoz holds a special place in the heart of the Aegean city of Izmir, where it is considered an iconic street food.

This popular street food also symbolizes the rich cultural history of the province, making it a popular treat with a story to tell.

In Turkish cuisine, Boyoz pastry is typically enjoyed for breakfast, often enjoyed with hard-boiled eggs and a cup of Turkish tea.

The pastry can come in plain form or with fillings such as cottage cheese, vegetables, or meat.

The name "Boyoz" is derived from "bollos," which means “buns” or “scones” in Spanish, with the two L's pronounced as Y's.

This simple, small, round bakery product is made from thin layers of dough.

The original recipe primarily consists of flour and sesame oil, along with a few other ingredients.

A fascinating thing about this traditional pastry is that it's yeast-free, making it a great option to enjoy during Passover, which marks the Hebrews' liberation from slavery in Egypt.

Why This Recipe Works?

• The recipe uses basic and readily available ingredients, making it easy to prepare without any hassle.

• It represents the true essence of traditional Turkish Boyoz, providing an authentic and delightful experience.

• The step-by-step guide ensures that even new cooks can follow along and achieve excellent results.

• The recipe allows for various fillings, from classic sesame to savory cheese or vegetable options.

• This Turkish pastry pairs wonderfully with hard-boiled eggs and tea for a fulfilling breakfast or makes a satisfying snack throughout the day.

Ingredients You'll Need

Please scroll down to the recipe card below for thefull ingredients list withmeasurements, complete recipe method, recipe notes, and nutritional information.

• Flour - The best type of flour for Boyoz pastry is strong white flour/bread flour. You can also use plain white flour or all-purpose flour if that's what you have in hand.

• Water - It gives the moisture the pastry needs.Make sure the water is at room temperature for best results.

• Salt - It adds flavor, you won't have tasty pastries without salt.

• Butter - Use good quality unsalted butter that is softened at room temperature.

How to Make Turkish Boyoz?

This Boyoz bread recipe is very easy and straightforward.

However, you need to follow a few simple steps and tips to achieve the best results:

Prepare the Dough

In a mixing bowl of a stand mixer, combine the flour, salt, and sugar, and mix well.

Gradually add water while mixing until you get a soft dough that doesn't stick to the bowl.

Let the machine knead the dough for 10 minutes, and then transfer the dough to a lightly floured surface.

Knead the dough by hand for another 10 minutes until it is elastic and smooth.

Divide the dough into 6 equal pieces and shape them into balls.

Cover the balls with a cling film or plastic wrap and let them rest for 20 minutes.

Shaping the Dough

Take 3 pieces of the rested dough and, on a floured surface, roll each into a 15 cm (6 inches) diameter, about the size of a plate.

Spread about 1 tablespoon of softened butter, being careful not to go all the way to the edges.

Roll out the other 3 pieces of dough and place them on top of the buttered ones, pressing the edges together with your fingertips to seal them.

Lightly grease the surface of the dough with sunflower oil or vegetable oil and transfer it to a plate, with the oiled side down.

Grease the top side as well, cover it with plastic wrap, and let it rest for another 50 minutes.

Stretch the Dough After a Second Resting

Take one of the dough layers and, gently stretch and pull it out as thin as possible. Don't worry if it tears a bit; it will not be noticeable once folded.

Fold the stretched dough into a square envelope shape and then roll it up into a cylinder.

Repeat the process with the other two remaining dough circles and let them rest for 30 minutes with plastic wrap.

Give the Final Shape and Bake

Divide each cylinder into 4 pieces, and with the open ends facing up, gently shape and press each piece into a circular form.

Gently press the tops without flattening them too much, place them on a baking tray, cover them with plastic wrap and let them rest for 50-60 minutes.

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit) and bake the Boyoz for 20-25 minutes or until they turn golden brown on top and bottom.

Top Tips From the Chef

• When preparing the dough, aim for a soft and smooth consistency that doesn't stick to your hands. Adjust the water accordingly to achieve the right texture.

• Knead the dough for at least an extra 10 minutes on a lightly floured surface. The well-kneaded dough will be smooth and elastic.

• Let the dough rest after kneading and shaping. This allows the gluten to relax and makes the dough easier to handle.

• For the best flavor and texture, use softened unsalted butter to brush the layers of dough. Make sure to spread it evenly, but avoid going all the way to the edges.

• When stretching the dough, aim for a thin and translucent layer for the best results. Don't worry if it tears a bit; it will still turn out great once folded.

• Be patient with the resting times during the preparation process. Allowing the dough to rest between steps ensures the development of desirable texture and flavors.

• If you want to prepare Boyoz in advance, you can freeze the shaped and unbaked pastries for later use.

How to Serve Boyoz?

Boyoz is traditionally served for breakfast in Turkey.

Pair it with hard-boiled eggs and a cup of strong Turkish tea for a complete and satisfying morning meal.

Enjoy Boyoz as a delightful snack throughout the day. Its crispy texture and flavorful fillings make it a perfect on-the-go treat.

Boyoz makes a great accompaniment to various dishes. Serve it with salads, soups, or as a side to your favorite Turkish meals.

Storage and Reheating Instructions

Storage

To store Boyoz pastry, allow it to cool completely after baking.

Once cooled, place the pastries in an airtight container or wrap them tightly in plastic wrap.

You can keep them at room temperature for up to 2 days.

For longer storage, you can freeze the pastries in an airtight container or freezer-safe bag.

They will stay fresh in the freezer for up to 3 months.

Reheating

To reheat Boyoz, preheat your oven to 180°C (350°F).

Remove the pastries from the freezer and let them thaw at room temperature for about 30 minutes if frozen.

If reheating from the refrigerator, no need to thaw.

Place the pastries on a baking sheet and warm them in the oven for about 5-7 minutes or until they are heated through.

Enjoy the freshly warmed Boyoz, and they will taste just as delicious as when they were freshly baked!

Recipe FAQs

Related Recipes

For more delicious and authentic Turkish street food recipes why not try:

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I hope you enjoy the process of making this Homemade Authentic Turkish Boyoz Pastry Recipe as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet olsun!

This recipe is featured inTwinkl’sWorld Food Day and the Problem with Water.

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