Kadinhani tahini flatbread
Ingredients
- 250 gWheat flour
- 2.5 gFresh yeast (compressed)
- 150 gWater
- 2 gSalt
- 260 gTahini step 2
- 60 gButter
- 60 gTahini step 4
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
- Tahini41%
- Wheat flour32%
- Water19%
- Butter8%
- Fresh yeast (compressed) 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, fresh yeast, water and salt into an elastic dough.
Stretch the dough on the counter to about 30 cm across, as thin as a sheet. Spread the tahini and the lukewarm butter over it and fold the edges inward.
Knead the folded dough by hand until stringy and medium-firm, then shape it into a roll about 50 cm long. Coil the roll into the baking dish and rest for 15 minutes.
15 minPress the dough out to fill the dish, brush the remaining tahini on top and rest for another 20 minutes.
20 minBake at 250 degrees in an oven with flameless embers for 15-20 minutes, turning occasionally. Serve once cooled.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 171 (Kadınhanı Belediye Başkanlığı)Accessed: November 2, 2026
Last changed: November 1, 2026