Şereflikoçhisar tahini flatbread

Name: Şereflikoçhisar tahini flatbread
Cook time: 8 min
Total time: 8 min
Yield: 1
Ingredients: 150 g Wheat flour; 3 g Salt; 3 g Sugar; 1.4 g Active dry yeast; 100 g Water; 25 g Margarine; 100 g Tahini; 10 g Wheat bran; 0.7 g Wheat flour; 9.3 g Water

Serves 18 minOfficial

Ingredients

people

150 gWheat flour step 1
3 gSalt
3 gSugar
1.4 gActive dry yeast
100 gWater step 1
25 gMargarine
100 gTahini
10 gWheat bran
0.7 gWheat flour step 4
9.3 gWater step 4

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

Wheat flour37%
Water27%
Tahini25%
Margarine 6%
Wheat bran 2%
Salt 1%
Sugar 1%
Active dry yeast 0%

Ingredients by weight, heaviest at the bottom.

Method

Mix the flour, salt, sugar, yeast and room-temperature water and knead to an earlobe-soft dough. Rest 15 minutes, shape into a ball and rest 10 more minutes.
15 min
Beat the margarine and tahini together. Roll the dough out thin, spread the mixture over it, roll it up and rest for 10 minutes.
10 min
Open the roll with circular hand movements 3-4 times and rest 2 minutes. On a bench dusted with bran, stretch it to 1-1.5 cm thick, as a boat shape or a round.
2 min
Whisk the flour and water into a thin batter, brush it over the top and press with your fingertips to make the traditional dimples.
Bake in an oven preheated to 250 °C for 8-10 minutes. Eat hot or cold.
8 min

Where this recipe comes from

Official: based on a registration or official record.

TÜRKPATENT Coğrafi İşaret Portalı, tescil no 971 (Şereflikoçhisar Belediyesi), Şereflikoçhisar Tahinli PidesiAccessed: November 2, 2026

Last changed: November 1, 2026

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