Kayseri̇ Yağlamasi Orji̇nal Kayseri̇ Yağlamasi Nasil Yapilir

Ingredients

• 1 cup Warm Water (about 35‑40°C)
• 1 cup Warm Milk (whole milk, about 35‑40°C)
• 1 tsp Salt
• 1 tbsp Granulated Sugar
• 4 tbsp Vegetable Oil (for dough)
• 1 packet Dry Yeast (7 g active dry yeast)
• 5.5 cups All-Purpose Flour (sifted)
• 400 g Ground Beef (or lamb, 80 % lean)
• 2 tbsp Vegetable Oil (for frying meat)
• 1 medium Onion (finely chopped)
• 2 small Green Pepper (finely chopped)
• 1 tbsp Tomato Paste
• 2 medium Tomato (grated or finely chopped)
• 1 tsp Pul Biber (Aleppo Pepper) (optional for heat)
• 0.5 tsp Black Pepper
• 1 tsp Paprika (sweet red paprika)
• 0.5 cup Water
• 1 small bunch Fresh Parsley (chopped)
• 1 cup Plain Yogurt (full‑fat, for topping)

Instructions

1. Combine Liquids and Yeast

   In a mixing bowl, combine 1 cup warm water, 1 cup warm milk, 1 tsp salt, 1 tbsp sugar, and 4 tbsp vegetable oil. Sprinkle the packet of dry yeast over the mixture and stir until the yeast fully dissolves.

   Time: PT5M

2. Incorporate Flour and Knead

   Gradually add about 5.5 cups sifted all‑purpose flour to the liquid, mixing with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8‑10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.

   Time: PT15M

3. First Fermentation

   Shape the dough into a ball, place it back in the bowl, cover with plastic wrap or a clean kitchen cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

   Time: PT1H

4. Brown the Ground Meat

   While the dough rests, heat a large skillet over medium‑high heat. Add the 400 g ground beef and cook, breaking it up with a spatula, until the pieces turn brown and the moisture evaporates.

   Time: PT8M

   Temperature: Medium‑high

5. Sauté Aromatics

   Stir in 2 tbsp vegetable oil, then add the finely chopped onion and green peppers. Sauté until the onion becomes translucent and the vegetables soften, about 4 minutes.

   Time: PT4M

   Temperature: Medium

6. Build the Filling

   Add 1 tbsp tomato paste and stir for 1 minute. Then add the grated tomatoes, 1 tsp pul biber, 1 tsp paprika, 0.5 tsp black pepper, and 1 tsp salt. Pour in 0.5 cup water, bring to a gentle boil, then reduce heat and simmer for 5 minutes until the mixture thickens. Finally, fold in the chopped parsley and remove from heat.

   Time: PT7M

   Temperature: Medium

7. Divide and Shape Dough

   Punch down the risen dough and divide it into 16 equal pieces (about the size of a small mandarin). Roll each piece on a lightly floured surface into a thin round flatbread (approximately 20 cm diameter).

   Time: PT12M

8. Cook the Flatbreads

   Heat a non‑stick skillet over low heat. Cook each flatbread for about 1‑2 minutes per side, until just puffed and lightly golden but still soft. Stack the cooked breads on a plate and keep covered.

   Time: PT20M

   Temperature: Low

9. Assemble the Layers

   Lay one flatbread on a clean surface, spread 2 tbsp of the meat filling evenly, then place another flatbread on top. Repeat until you have 11 layers, finishing with a flatbread on top.

   Time: PT10M

10. Add Yogurt and Garnish

    Drizzle or spread a generous amount of plain yogurt over the top layer, then sprinkle with extra chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

38 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm Milk: Almond milk, Soy milk
• Instead of Granulated Sugar: Honey, Maple syrup
• Instead of Vegetable Oil: Olive oil, Sunflower oil
• Instead of Dry Yeast: Instant yeast
• Instead of All-Purpose Flour: Bread flour
• Instead of Ground Beef: Ground turkey, Ground lamb
• Instead of Vegetable Oil: Olive oil
• Instead of Green Pepper: Bell pepper
• Instead of Tomato Paste: Tomato purée
• Instead of Tomato: Canned diced tomatoes
• Instead of Pul Biber (Aleppo Pepper): Paprika, Cayenne pepper
• Instead of Fresh Parsley: Cilantro
• Instead of Plain Yogurt: Greek yogurt, Labneh

Equipment Needed

• Mixing Bowl
• Wooden Spoon or Whisk
• Measuring Cups and Spoons
• Rolling Pin
• Large Skillet or Frying Pan
• Spatula
• Plastic Wrap or Clean Kitchen Cloth
• Serving Plate
• Knife

Critical Steps — Do Not Skip

• Dissolve yeast completely in warm liquid.
• Knead dough until smooth and elastic.
• Allow dough to rise for 1 hour.
• Brown ground meat without adding water.
• Cook flatbreads on low heat to keep them soft.
• Assemble exactly 11 layers for authentic texture.

Chef Tips from the Video

• Use a kitchen thermometer to ensure the liquid for the dough is between 35‑40°C.
• Cover the dough with a damp cloth during resting to prevent a dry skin.
• For extra flavor, substitute half of the ground beef with ground lamb.
• A quick dash of sumac on the yogurt topping adds a traditional tangy note.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat gently on low heat.

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

Make-Ahead Tips

• The dough can be prepared a day ahead; keep it refrigerated after the first rise and let it come to room temperature before shaping.
• Meat filling can be made up to 24 hours ahead and stored in the fridge; reheat gently before assembling.

Frequently Asked Questions