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Sandıklı poppy seed and tahini flatbread

Serves 1Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water44%
  2. Wheat flour33%
  3. Poppy seed paste8%
  4. Tahini8%
  5. Sunflower oil 5%
  6. Sourdough starter 2%
  7. Salt 0%
  8. Sugar 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Mix the poppy seed paste, tahini, sunflower oil and sugar in a bowl to make the filling.

  2. Add the sourdough and salt to the sifted flour, pour in the water gradually and knead into a smooth, soft dough.

  3. 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 min

  4. Roll 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.

Last changed: November 1, 2026

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