Boyoz carries İzmir’s Sephardic memory in a pastry that looks simple only after the work is done. The dough is stretched thin, oiled, folded, rested and coiled until crispness and tenderness occupy the same bite.
Make time an ingredient
Knead 500 g strong flour with salt and enough water for a smooth, soft dough. Divide, oil generously and rest. Stretch each piece nearly transparent, fold into a strip, coil loosely and rest again — overnight if possible.
Bake and eat promptly
Flatten the coils lightly and bake in a very hot oven until deeply golden. Serve warm with a hard-boiled egg, black pepper and tea. Boyoz loses its argument as it cools; breakfast should not wait.
