Şavşat kete (layered butter flatbread)
Ingredients
- 1,000 gWheat flour
- 10 gActive dry yeast
- 500 gWater
- 12 gSalt
- 150 gButter
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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 flour60%
- Water30%
- Butter9%
- Salt 1%
- Active dry yeast 1%
Ingredients by weight, heaviest at the bottom.
Method
Mix the flour, yeast, water and salt into a medium-firm dough. Divide it into fist-sized balls, cover them and rest for 15 minutes.
15 minRoll the balls out, not too thin, and lay them on a cloth. Cover and rest for about 10 minutes.
10 minMelt the butter until foamy. Brush the sheets, stretch them by hand to 80-100 cm across and brush again. Cut into strips 8-12 cm wide, fold the strips alternately right and left to form one kete, and chill 10 minutes so the butter sets.
10 minRoll each piece to about 15 cm across and brush with butter right away. Bake in a preheated wood stove at 200-250 C, turning often, until golden on both sides.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 745 (Şavşat Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026