Mardin-style lamb flatbread
Ingredients
- 250 gWheat flour
- 175 gWater
- 5 gActive dry yeast
- 3 gSalt step 2
- 400 gGround lamb
- 1.8 gRed pepper flakes
- 2.3 gGround black pepper
- 2.3 gPaprika
- 1.9 gGround allspice
- 6.1 gSalt step 4
- 14.4 gButter
- 34 gEgg yolk
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
- Ground lamb45%
- Wheat flour28%
- Water20%
- Egg yolk 4%
- Butter 2%
- Salt 1%
- Active dry yeast 1%
- Ground black pepper 0%
- Paprika 0%
- Ground allspice 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Stir the yeast into the water and leave for 5 minutes.
5 minMix the flour and salt, pour in the yeasted water and knead until it no longer sticks to your hands.
Cover and let it rise for an hour.
1 hPress the dough into a square by hand. Put the lamb and spices on top and knead until everything is combined.
Divide into four equal pieces. Roll each into a ball and open it out to about a hand-span wide.
Heat the oven to 270 °C. Melt the butter, mix it with the egg yolks and brush it over the dough.
Bake for 8-10 minutes.
8 min
Where this recipe comes from
Community: no official sign-off, source below.
- ChefKado, YouTube: Mardin usulü etli ekmekAccessed: November 1, 2026
Last changed: November 1, 2026