Çankırı yazma corek (layered walnut flatbread pastry)
Ingredients
- 4 gActive dry yeast
- 800 gWater
- 18 gSalt
- 1,000 gWheat flour
- 276 gSunflower oil
- 250 gWalnut
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour43%
- Water34%
- Sunflower oil12%
- Walnut11%
- Salt 1%
- Active dry yeast 0%
Ingredients by weight, heaviest at the bottom.
Method
Dissolve the yeast in lukewarm water and add the salt.
Put the flour in a bowl and make a well in the middle. Add the yeast mixture and knead into a soft dough.
Divide the dough into 8-9 pieces. Roll each into a thin sheet, 55-60 cm across and 1.3-1.5 mm thick.
Stack the sheets, brushing each layer with oil. Sprinkle crushed walnuts after every 3 layers.
Fold the sheets in from the edges and place them in a greased tray. Press by hand until the dough fills the tray.
Brush the top with oil and bake in a 200 °C oven. Turn it out, slice and serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1320 (Çankırı Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026