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Kadinhani tahini flatbread

Serves 1Official

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

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

Cross-section

  1. Tahini41%
  2. Wheat flour32%
  3. Water19%
  4. Butter8%
  5. Fresh yeast (compressed) 0%
  6. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour, fresh yeast, water and salt into an elastic dough.

  2. 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.

  3. 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 min

  4. Press the dough out to fill the dish, brush the remaining tahini on top and rest for another 20 minutes.

    20 min

  5. Bake 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.

Last changed: November 1, 2026

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