Just Flour + Boiling Water: Crispy Eggplant Börek Recipe

ByEmily Baking, International Cuisine
Just Flour + Boiling Water: Crispy Eggplant Börek Recipe

Discover the secret to making perfectly crispy, flaky börek with just flour and boiling water—no yeast, no waiting for hours! This traditional eggplant börek features golden, layered pastry wrapped around a savory filling of caramelized onions and tender eggplant. The simple hot water dough technique creates incredibly thin, delicate layers that shatter with every bite. Whether you’re serving this at breakfast, as an afternoon snack with tea, or as part of a mezze spread, these hand-rolled pastries will disappear from the plate in minutes. The best part? You’ve probably been making börek the complicated way for years—this method changes everything.

Ingredients

For the Dough:

  • 450 g (4 cups) pastry flour, plus extra for dusting
  • 300 ml (1.5 cups) hot water
  • 6 g (1 teaspoon) salt
  • 100 ml (1 teacup/scant ½ cup) vegetable oil, for greasing

For the Filling:

  • 3-4 medium eggplants, peeled and cubed
  • 2 medium onions, finely chopped
  • 75-90 ml (5-6 tablespoons) olive oil
  • 6 g (1 teaspoon) salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sweet paprika
  • Vegetable oil for frying eggplant

For Topping:

  • Vegetable oil for brushing

Instructions

Prepare the Dough:

Mix the salt with hot water until dissolved. Place flour in a large mixing bowl and gradually add the hot water while stirring. Knead to form a medium-soft dough that doesn’t stick to your hands, adding flour gradually as needed. The exact amount may vary depending on flour type.

Knead the dough vigorously for 8-10 minutes until smooth and elastic. Cover with a clean kitchen towel and let rest for 15 minutes.

Divide the rested dough into 8 equal portions. Shape each into a ball, cover, and let rest for 5 minutes.

Roll each dough ball into a circle about the size of a dessert plate. Brush each circle generously with vegetable oil and stack them on top of each other. Cover the stack and let rest in a warm place for 25 minutes.

Make the Filling:

Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for 5 minutes until softened and translucent.

Meanwhile, heat oil in a separate pan and fry the cubed eggplant until golden and tender. Drain excess oil.

Add the fried eggplant to the onions along with salt, black pepper, red pepper flakes, and paprika. Cook together for 2 minutes, stirring to combine. Remove from heat and let the filling cool completely.

Assemble the Börek:

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

Take one oiled dough circle and place it on a clean work surface. Gently stretch and pull the dough from the center outward until it becomes very thin and almost translucent.

Fold the stretched dough to create layers. Make small cuts on the edges as shown in traditional börek technique, creating a fringe effect.

Place a generous spoonful of eggplant filling along one edge of the dough. Roll the dough around the filling to create a log shape, tucking in the fringed edges as you roll.

Brush the rolled börek generously with oil. Cut each log into 2-3 pieces using a sharp knife.

Arrange the börek pieces on the prepared baking sheet, leaving space between each piece.

Bake:

Bake in the preheated oven for 45-50 minutes until deep golden brown and crispy. The layers should be flaky and shatter easily.

Remove from the oven and let cool for 5 minutes before serving. Serve warm or at room temperature.

Time & Servings

Prep Time: 30 minutes
Resting Time: 45 minutes
Cook Time: 50 minutes
Total Time: 2 hours 5 minutes
Servings: 24-32 pieces

Nutrition (per piece): Calories: 95 | Protein: 2g | Carbohydrates: 12g | Fat: 4g | Fiber: 1g

Why This Recipe Works

This eggplant börek combines nutrition with incredible flavor. Eggplants are rich in antioxidants, particularly nasunin found in the purple skin, and provide dietary fiber while being naturally low in calories. The hot water dough technique creates gluten development without the need for yeast, resulting in extraordinarily thin, crispy layers that are lighter than traditional pastries. Olive oil in the filling provides heart-healthy monounsaturated fats, while onions add prebiotic fiber and anti-inflammatory compounds. By controlling the oil used for brushing rather than deep-frying the entire pastry, you create a crispy texture with less fat. This recipe also eliminates eggs, making it suitable for various dietary preferences while still delivering satisfying, flaky layers and a savory filling packed with vegetables.