Polat henna-style topped bread
Ingredients
- 3,000 gWhole wheat flour step 1
- 15 gActive dry yeast
- 45 gSalt
- 1,500 gWater
- 2,063 gMilk
- 100 gEgg
- 100 gButter
- 27.6 gSunflower oil
- 30 gNigella seeds
- 30 gWhole wheat flour step 2
- 30 gSesame seed
- 5 gBaking soda
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
- Whole wheat flour44%
- Milk30%
- Water22%
- Butter 1%
- Egg 1%
- Salt 1%
- Nigella seeds 0%
- Sesame seed 0%
- Sunflower oil 0%
- Active dry yeast 0%
- Baking soda 0%
Ingredients by weight, heaviest at the bottom.
Method
Mix the flour, yeast, lukewarm water and salt into a soft dough, cover it and leave it to rise.
7 hAdd the milk, eggs, oil, nigella seeds, flour, sesame and baking soda to the melted butter, stir, and rest this topping for 30 minutes.
30 minTake 170 g pieces of the risen dough and roll each out thin to 25-30 cm across.
Spread about 70 g of topping on each bread and mark a pattern with a fork.
Cook the bread on a griddle for about 4 minutes on the bottom, then turn it facing the fire until the top is well browned.
4 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1390 (Doğanşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026