Kars kete (savory laminated flatbread)
Ingredients
- 625 gWheat flour step 1
- 14 gFresh yeast (compressed)
- 335 gMilk
- 3 gSalt step 1
- 1 gSugar
- 46.1 gSunflower oil step 5
- 43.3 gClarified butter (ghee) step 5
- 150 gClarified butter (ghee) step 3
- 138 gSunflower oil step 3
- 80 gWheat flour step 3
- 3 gSalt step 3
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 flour49%
- Milk23%
- Clarified butter (ghee)13%
- Sunflower oil13%
- Fresh yeast (compressed) 1%
- Salt 0%
- Sugar 0%
Ingredients by weight, heaviest at the bottom.
Method
Mix the yeast, sugar and salt into the warm milk. Add the flour a little at a time and knead a soft dough.
Cover and leave to rise for about 1 hour.
1 hFor the filling, heat the ghee and sunflower oil in a pot. When the ghee has melted, add the flour a little at a time, turn off the heat and stir for 5-10 seconds. Once thick, stir in the salt.
Take 130 g pieces of dough and roll them into balls. Roll each out with a dusting of flour into a 3 mm thin sheet about 90 cm wide.
Brush each sheet all over with a thin coat of sunflower oil and melted ghee.
Fold each sheet like an envelope, put 55 g of filling in the middle and close it like a bundle. Turn them over, set them apart on a tray and prick the tops with a fork.
Spread the filling from the center outward with your fingertips to even out the thickness. Bake in a 180 degree oven for 40 minutes.
40 minLet them cool for 6 hours on a clean cloth after baking, without stacking. Slice with a knife and serve.
6 h
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1366 (Kars Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026