Kayseri̇ Yağlamasi ️Nasıl Yapılır

Ingredients

• 4.5 cups All-Purpose Flour (sifted, approx. 500 g)
• 1 cup Milk (cold, whole milk preferred)
• 1 packet Instant Yeast (about 7 g, active dry or instant)
• 1 tsp Salt (fine sea salt)
• 125 ml Warm Water (about 40 °C, approx. 1 tea glass)
• 600 g Ground Beef (lean, 15% fat) (preferably Turkish dana kıyma)
• 3 medium Onion (peeled and sliced)
• 2 Green Bell Pepper (seeded and sliced)
• 1 Red Bell Pepper (seeded and sliced)
• 1 cup Tomato Sauce (canned or fresh summer tomatoes blended)
• 1 tbsp Tomato Paste (double‑concentrated)
• 1 tbsp Red Pepper Paste (Biber Salçası) (Turkish pepper paste, medium heat)
• 2 cloves Garlic (minced)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Salt (to taste, added to filling)
• 1 tsp Black Pepper (ground)
• 1 tbsp Red Pepper Flakes (Toz Biber) (adjust heat to taste)
• 3 cups Water (for simmering the sauce)
• 1 cup Plain Yogurt (strained) (for serving, can be Greek yogurt)
• 0.25 cup Fresh Parsley (chopped, for garnish)

Instructions

1. Mix Dough Ingredients

   In a large mixing bowl combine sifted all‑purpose flour, salt, and instant yeast. Add the cold milk and the warm water, then stir until a shaggy dough forms.

   Time: PT10M

2. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes until smooth and elastic. The dough should feel soft like a “kulak memesi” (ear‑lobe) when pressed.

   Time: PT10M

3. First Rest (Autolyse)

   Cover the bowl with plastic stretch film and let the dough rest for 45 minutes at room temperature. This relaxes the gluten.

   Time: PT45M

4. Second Rise

   After the rest, keep the dough covered and place it in a warm (≈30 °C) spot for 1 hour, or until it has roughly doubled in size.

   Time: PT1H

5. Divide and Shape Flatbreads

   Punch down the risen dough, divide it into 15‑16 equal pieces (about 60 g each). Roll each piece into a thin circle (≈15 cm diameter) using a rolling pin or oklava. Dust lightly with flour to prevent sticking.

   Time: PT15M

6. Cook the Lavaş

   Heat a dry cast‑iron skillet over high heat (≈200 °C). Cook each flatbread for 30‑45 seconds per side, until light brown spots appear. Stack cooked breads under a clean kitchen towel to keep them soft.

   Time: PT30M

   Temperature: 200°C

7. Prepare the Filling – Brown the Beef

   In a saucepan, melt the butter over medium‑high heat. Add the ground beef and a half‑tea‑glass of cold water. Break the meat apart with the back of a spoon and sauté until the water evaporates and the meat begins to brown.

   Time: PT10M

   Temperature: 180°C

8. Add Vegetables and Aromatics

   Add sliced onions, green and red peppers, and minced garlic to the meat. Sauté for 5 minutes until the onions become translucent.

   Time: PT5M

   Temperature: 180°C

9. Build the Sauce

   Stir in the tomato paste, red pepper paste, and tomato sauce. Add salt, black pepper, and red pepper flakes. Pour in 3 cups of water, bring to a gentle boil, then reduce to a simmer and cook for 45 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

   Time: PT45M

   Temperature: 150°C

10. Final Seasoning

    Check the sauce for salt and pepper balance. Add a little extra red pepper flakes if you prefer more heat. Remove from heat.

    Time: PT5M

11. Assemble the Yağlaması

    Lay a cooked lavaş on a clean surface. Spoon a generous amount of the hot beef sauce onto one half, spread evenly, then fold the flatbread over. Place a dollop of strained yogurt on top and sprinkle with chopped parsley.

    Time: PT10M

12. Serve

    Arrange the filled lavaş on a serving platter, garnish with extra parsley, and enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

90 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Milk: Plant‑based milk
• Instead of Instant Yeast: Fresh yeast (double amount)
• Instead of Ground Beef (lean, 15% fat): Ground lamb, Ground turkey
• Instead of Green Bell Pepper: Green chili
• Instead of Tomato Sauce: Fresh diced tomatoes
• Instead of Red Pepper Paste (Biber Salçası): Paprika paste
• Instead of Unsalted Butter: Olive oil
• Instead of Red Pepper Flakes (Toz Biber): Paprika
• Instead of Plain Yogurt (strained): Greek yogurt

Equipment Needed

• Large Mixing Bowl
• Rolling Pin or Oklava
• Cast Iron Skillet or Flat Griddle
• Saucepan or Deep Pot
• Plastic Stretch Film
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle or Wooden Spoon
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Achieving a soft, pliable dough that feels like ear‑lobe when pressed.
• Allowing the dough to rest and rise for the full 45 min + 1 hour for proper gluten development.
• Simmering the beef sauce for the full 45 minutes so flavors meld and the sauce attains the right consistency.
• Cooking the lavaş quickly on high heat to keep it thin and soft without drying out.

Chef Tips from the Video

• For an extra buttery flavor, brush each cooked lavaş lightly with melted butter before assembling.
• A pinch of sumac sprinkled on the yogurt topping adds a traditional tangy note.
• If you like a smoky flavor, briefly char the flatbread over an open flame after pan‑frying.

Troubleshooting

Storage

Refrigerator: Store cooked lavaş and beef sauce separately in airtight containers for up to 3 days.

Freezer: Freeze uncooked dough portions (wrapped tightly) for up to 1 month; thaw overnight in the fridge before shaping.

Room temperature: Do not keep assembled Yağlaması at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated; let it come to room temperature before shaping.
• The beef sauce improves in flavor after a few hours; make it up to 24 hours ahead and reheat gently before assembling.
• Strained yogurt can be mixed with a pinch of salt and stored in the fridge for up to 5 days.

Frequently Asked Questions