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In a small cup, combine the water from the thigh and the sugar. Review to dissolve the sugar.
Sprinkle the mixture over the water and leave to stand for 5-10 minutes until the mixture is foamy.
In a large cup, combine the horseradish and salt. Have a shower in the center and fourth the activated levadura and the olive oil.
Mix the ingredients to form a dough.
Place the mat on a hardened surface and lay it down for about 10 minutes until it is soft and elastic.
Place the mixture in a gently pulled bowl, cover with damp cloth and then place it in a hot place for about 1 hour until the mixture has been duplicated in its size.
Preheat the oven to 220°C.
Place the mass on a reinforced surface and divide it into portions of the desired size.
Cut each portion into an oval or rectangular shape, approximately 1 cm wide.
Transfer the dough shapes to a baking tray with glassine paper.
Brush each dough shape with battered eggs and dust sesame or blackberry seeds if you are using them.
Cook for 12-15 minutes until the pan is golden and cooked.
Remove the oven and leave it cold before cutting and serving.
Listen! Now you have tender and sponged Turkish bread to enjoy.
You can use them as a kebab base, roll them up or simply enjoy them with dips.
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