Malatya sourdough flatbread
Serves 20Official
Ingredients
- 2,000 gWheat flour
- 10 gActive dry yeast
- 150 gSourdough starter
- 30 gSalt
- 1,000 gWater
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 flour63%
- Water31%
- Sourdough starter 5%
- Salt 1%
- Active dry yeast 0%
Ingredients by weight, heaviest at the bottom.
Method
Sift the flour. Add the yeast, soured dough, lukewarm water and salt and knead until the dough is soft.
Leave the dough to rise for 3-4 hours in summer or 5-6 hours in winter.
3 hTake 170 g balls of dough. Roll them out to 25-30 cm with a rolling pin, then stretch them out thinly by hand.
Cook on a hot griddle for 4 minutes, flip, and cook the other side for 4 minutes.
8 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1308 (Yeşilyurt Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026