Konya kömbe (oven-baked yoghurt-glazed flatbread)
Serves 4Official
Ingredients
- 1,000 gWheat flour
- 350 gWater step 1
- 115 gSunflower oil
- 200 gButter
- 10 gActive dry yeast
- 10 gSalt
- 300 gYogurt
- 50 gWater 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%
- Water20%
- Yogurt15%
- Butter10%
- Sunflower oil 6%
- Active dry yeast 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, warm water, oil, butter, yeast and salt into a dough. Let it rise for 1 hour.
1 hDivide the risen dough into balls about 8 cm across and place them on a greased tray. Press each down to 1.5 cm thick.
Thin the yoghurt with the water and brush it over the dough.
Bake in an oven preheated to 180 °C and serve hot.
30 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1123 (Konya Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026