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Çerkeş wild knotweed (badıma) filled flatbread

Serves 10Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Wheat flour48%
  2. Madımak (knotweed greens)19%
  3. Water19%
  4. Onion 5%
  5. Milk 4%
  6. Egg 2%
  7. Sunflower oil 2%
  8. Fresh yeast (compressed) 1%
  9. Butter 1%
  10. Salt 0%
  11. Ground black pepper 0%
  12. Red pepper flakes 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Melt the sunflower oil and butter in a pot. Add the finely chopped onion and fry until pink.

    5 min

  2. Add the washed knotweed, cut into 1-2 cm pieces. Stir in the black pepper and chili flakes.

    2 min

  3. Add the milk, eggs and salt in that order and cook, stirring. The filling is ready.

    5 min

  4. Mix the fresh yeast and salt with part of the lukewarm water and wait for the yeast to foam.

    10 min

  5. Add the yeast mixture to the sifted flour and pour in the remaining water little by little. Knead into a medium-soft, elastic dough, then let it rest.

    10 min

  6. Divide the dough into 18-20 g balls, rest them covered for a while, then roll each into a thin round.

  7. Put 30-40 g of filling on half of each round, fold over the other half and press the edges closed.

  8. Cook on a preheated pan or griddle until both sides turn pink. Eat the cooked pastries the same day.

    3 min

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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