Tandir Ekmegi

In a small bowl, combine 300 grams of warm water with 15 grams of fresh yeast and a pinch of 500 grams of wheat flour. Let it sit for 10 minutes until the fresh yeast is activated and foamy.

In a large mixing bowl, combine the remaining 500 grams of wheat flour and 10 grams of salt.

Pour the activated fresh yeast mixture into the flour and salt mixture. Mix well and then knead the dough on a lightly floured surface for about 10-15 minutes until it is smooth and elastic.