Sandıklı poppy seed and tahini flatbread
Ingredients
- 300 gWheat flour
- 400 gWater
- 21 gSourdough starter
- 4 gSalt
- 70 gPoppy seed paste
- 70 gTahini
- 46.1 gSunflower oil
- 4 gSugar
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
- Water44%
- Wheat flour33%
- Poppy seed paste8%
- Tahini8%
- Sunflower oil 5%
- Sourdough starter 2%
- Salt 0%
- Sugar 0%
Ingredients by weight, heaviest at the bottom.
Method
Mix the poppy seed paste, tahini, sunflower oil and sugar in a bowl to make the filling.
Add the sourdough and salt to the sifted flour, pour in the water gradually and knead into a smooth, soft dough.
Divide the dough into 400 g balls and roll each out to about 10 cm wide. Spread the filling on top, fold into 4 and rest for 1.5 hours.
1 h 30 minRoll the rested dough out to 40-50 cm long and bake in a stone oven for 8 minutes.
8 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1523 (Sandıklı Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026