Yalvaç hamursuz (stone-oven flatbread with tahini butter swirl)
Ingredients
- 750 gWheat flour
- 250 gWater
- 5 gSalt
- 50 gPotato
- 80 gSunflower oil
- 80 gButter
- 75 gTahini
- 10 gEgg
- 10 gSesame seed
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 flour57%
- Water19%
- Butter 6%
- Sunflower oil 6%
- Tahini 6%
- Potato 4%
- Egg 1%
- Sesame seed 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, water and salt into a soft dough. Work in the boiled, grated potato. Rest the dough for half an hour.
30 minRoll the dough out on a board to about 50 cm across and 1 cm thick.
Mix the melted butter, sunflower oil and tahini and drizzle over the dough with a ladle. Stretch it a bit more by hand and roll it up.
Coil the ends of the roll to meet in the middle, stack them into a ball. Rest for half an hour.
30 minSpread the dough out by hand. Brush a tablespoon of beaten egg over the surface and sprinkle with sesame.
Bake in a wood-fired stone oven at 260-280 °C, turning now and then with a wooden peel, for about 25 minutes.
25 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 487 (Yalvaç Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026