Pan turco tradicional de sésamo horneado en un frío día de invierno

Se hornean panes turcos tradicionales de sésamo en un ambiente invernal: la masa se moldea, se reboza en semillas de sésamo y se hornea con calor suave hasta dorarse. El video se centra en métodos clásicos de horneado al estilo rural que producen una corteza crujiente y un interior tierno. Lo publica el canal Kənd Həyatı | Köyde Yaşam.

• Moldeado de la masa blanda y rebozado en sésamo
• Horneado con calor suave hasta dorar
• Consejos para una corteza crujiente e interior tierno

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