Açma is an interesting phenomenon as a Turkish breakfast staple.
It’s only consumed fresh. It feels like a flaky brioche, sweet, soft and luscious.
The flaky texture is great but the traditional product is essentially a soft ball of baked dough while I’m all about crust! So, I make baked grilled cheeses low and slow to form a thick crust on these flaky buns! This is where I end up!