5

Salep is essentially glucomannan; you can subsitutue Salep with Konjac GM (not konjac flour as it might impart a fishy flavor). And this is the key ingredient in Dondurma. When it comes to mastic, you can try to omit it as it's mainly for flavor. Not all Turkish Dondurma is with mastic; you could simply use vanilla... Note: I’ve made Dondurma simply like ...


2

So, I've checked some books (see below), and according to them you have two issues: (1) your finger dents aren't deep enough (puffing up), and (2) your oven is too hot. All three of the recipes I found for pide bake it at 220C. Cooking it at 400C is likely what is causing it's more pizza-like texture. The oven in the video appears to be hotter than that, ...


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