Gevrek is a general term for a bun or a scone-like bread. The cornflour used in the batter reflects Ardahan’s proximity to the Black Sea coast, where dried corn is a large part of the local diet. Served hot, these rustic savoury breads are surprisingly light and a little bit tart from the crème fraîche and yoghurt.

Serves
4

Preparation

20min

Cooking

2hr
45min

Skill level

Mid
By
Average: 2 (4 votes)
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Ingredients

  • 200 g (1⅓ cups) masa flour (see Note)
  • 35 g (¼ cup) plain flour
  • 1½ tsp baking powder
  • 120 g (½ cup) crème fraîche
  • 140 g (½ cup) Greek-style yoghurt
  • aged blue cheese, to serve

Cherry tomato preserve

  • 1.5 kg cherry tomatoes
  • 440 g (2 cups) white sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Choose firm tomatoes for the preserve – if your tomatoes are very tart, you may want to add an extra 55 g sugar.

To make preserve, place tomatoes, sugar and ¼ tsp salt in a large saucepan and add enough water to almost cover the tomatoes. Bring to the boil over medium heat, stirring, to dissolve sugar.

Reduce heat to low and simmer, stirring occasionally, for 2½ hours or until liquid has reduced and tomatoes reach the consistency of jam. Transfer preserve to a sterilised jar, seal and refrigerate for up to 2 weeks. Makes 1½ cups.

Preheat oven to 200°C. Cut 4 x 15 cm squares of baking paper and place on an oven tray.

Sift together flours, baking powder and ½ tsp salt, and stir to combine. Whisk together crème fraîche and yoghurt, and gently work into the dry ingredients until just combined, taking care not to overwork dough. Divide dough into 4, then gently roll and shape each portion into a 10 cm disc.
Lay each piece of dough on a square of baking paper.

Bake for 12 minutes or until top of corn breads are cracked and light golden. Serve warm with cherry tomato preserve and aged blue cheese.

 

Note
• Masa flour, from Fireworks Foods (fireworksfoods.com.au) and selected delis, is a fine flour made from corn.

 

Photography by Chris Chen.