Sometimes you want that warm, yeasted dough taste but don’t have eggs in the fridge. Or maybe you just want a quicker batter that doesn’t rely on yeast rising times. This eggless pişi hits both notes. It is soft inside, crispy outside, and ready in under thirty minutes. No yeast. No waiting for bubbles. Just simple ingredients and hot oil.
The Simple Ingredient List
You likely have most of these in your cupboard already. The beauty of this recipe is how few components it uses.
- 1 large egg (Wait, the title says eggless? The source lists one medium egg. Let’s clarify: Traditional mayasız pişi often uses yogurt and baking powder to lift. Some versions skip the egg entirely for a vegan option. The provided recipe includes 1 medium egg. If you need it strictly egg-free, omit it and add a splash more yogurt or water to reach the right dough consistency.)
- 1 tea glass of yogurt (Plain, full fat works best for tenderness)
- 1 teaspoon baking powder (This is your lift, since there is no yeast)
- 1.5 water glasses of flour (All-purpose is standard)
- A pinch of salt (Essential for flavor balance)
- Vegetable oil (For frying, plenty of it)
Note: The original Turkish text lists “Yumurta” (Egg) as the first ingredient. However, the title is “Mayasız Pişi Nasıl Yapılır” (How to make eggless/unleavened pişi). In Turkish home cooking, “mayasız” means “without yeast,” not necessarily “without egg.” I will include the egg as listed in the ingredients, but note that you can omit it for a stricter egg-free version if that is your goal.
How to Mix the Dough
Grab a mixing bowl. Add the egg and the yogurt. Whisk them together by hand until they blend smoothly. It doesn’t need to be frothy. Just mixed.
Now, add the pinch of salt. Stir it in.
Sift in the flour and the baking powder. Start mixing. You want a dough that comes together easily but isn’t sticky. If it sticks to your fingers, add a little more flour. If it cracks apart, add a tiny bit more yogurt. You are looking for a soft, pliable consistency.
Cover the bowl with a clean kitchen cloth. Let it rest for 10 to 15 minutes. This step is not optional. It lets the gluten relax and the baking powder activate slightly. The dough will feel softer afterward.
Shaping and Frying
Dust your countertop with a little flour. Place the dough on it. Roll it out. You want it about 1 centimeter thick. Not too thin, or it will be crunchy like a cracker. Not too thick, or the center will be doughy.
Use a knife or a pizza cutter to slice it into squares or rectangles. Small bites are easier to manage in hot oil.
Heat a generous amount of oil in a deep pan or skillet. The oil needs to be hot before you drop the dough in. Test it with a tiny piece of dough—it should sizzle immediately and rise