Malatya buttery flatbread
Ingredients
- 750 gWheat flour
- 350 gWater
- 25 gFresh yeast (compressed)
- 8 gSalt
- 250 gButter
- 17 gEgg yolk
- 25 gSesame seed
- 25 gNigella seeds
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 flour52%
- Water24%
- Butter17%
- Fresh yeast (compressed) 2%
- Nigella seeds 2%
- Sesame seed 2%
- Egg yolk 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, water, yeast and salt for 10 minutes.
10 minAdd the butter and knead for 5 more minutes.
5 minTransfer the dough to a tub and let it rest for 40 minutes.
40 minDivide the risen dough into pieces of about 130 g and shape into balls. Rest for 30 more minutes.
30 minRoll each piece into a 1 cm thick circle about 20 cm wide. Brush with the egg yolk, press with your fingertips to make dimples, and sprinkle with sesame and nigella seeds.
Bake in a 350 degree stone oven for about 4 minutes until golden, and eat hot.
4 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1297 (Yeşilyurt Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026