Turkish Pancakes

• 600 grams of flour
• 15 grams of salt
• 1 tablespoon dry yeast
• 1 teaspoon of sugar
• 700 grams of warm water
• Butter, at least 200 grams, for cooking, and to brush the pancakes with after they've cooked

1. Sift the flour, and add it to a large bowl, along with the salt.
2. In a glass, mix the dry yeast and the sugar with a little warm water. Sprinkle in a tablespoon or so of the flour, and then let it six for about 10 minutes. (You want the yeast to activate.)
3. After 10 minutes, add the yeast water to the flour, and mix it until it forms a kind of paste. Let it sit, covered in a warm spot, for about an hour.
4. Meanwhile, brown the butter in a pan.
5. After an hour, brush some of the browned butter onto a non-stick pan, and heat over medium. When the pan is hot, add a measure of the pancake batter. It will take longer to cook than a Western pancake; you want to wait for bubbles to appear.
6. When the bubbles burst, flip the pancakes to the other side, and cook them for a few more minutes. The first one always comes out less than desirable, but don't give up. Butter each one on both sides as it comes out of the pan.
7. Stack the buttered cizlemes on top of each other, to keep them warm and buttery all over. Serve with your desired topping-the tang of feta works wonders.

flour, salt, yeast, sugar, water, butter

Taken from food52.com/recipes/17058-turkish-pancakes (may not work)