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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.

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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 flour49%
  2. Water20%
  3. Yogurt15%
  4. Butter10%
  5. Sunflower oil 6%
  6. Active dry yeast 0%
  7. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour, warm water, oil, butter, yeast and salt into a dough. Let it rise for 1 hour.

    1 h

  2. Divide the risen dough into balls about 8 cm across and place them on a greased tray. Press each down to 1.5 cm thick.

  3. Thin the yoghurt with the water and brush it over the dough.

  4. 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.

Last changed: November 1, 2026

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