1 tablespoon dried yeast dissolved in lukewarm water
1 tablespoon salt
100 g wheat flour
15 g granulated sugar
1 teaspoon olive oil
Water (as much as needed)
Maize cultivation started during the 19th century in the Ottoman Empire. Maize substituted millet in the Black Sea region, where cultivation of wheat was limited. Corn became the main cereal used in cooking and baking in this region. Today corn bread and corn porridge are the staple food items in this region. In the past, corn bread was cooked in a special stone tray made of granite or terracotta. This stone tray, called pileki, was placed on a trivet which was placed on the fire. A special stone lid was also used to cover the tray. Corn bread can also be prepared with anchovies, the emblematic food of the Black Sea region.
Mix all the ingredients in a large bowl. Add water gradually until it makes a sticky soft dough and knead well.Put the dough in a oiled tray and let it ferment for 1 hour.Bake in a preheated oven at 200C º for 45 minutes.