Turkish Yaglama – Meat Flatbread

Ingredients

• 1 kg All-purpose flour (For the bread dough)
• 1 cuillère à café Salt (Fine salt)
• 500 ml Warm water (Temperature 35‑40 °C)
• 250 ml Warm milk (Temperature 35‑40 °C)
• 300 g Ground beef (Low fat)
• 2 unités Onion (Finely sliced)
• 3 unités Garlic cloves (Minced)
• 2 unités Whole tomatoes (Peeled and blended)
• 1 unité Green bell pepper (Diced)
• 1 unité Red bell pepper (Diced)
• 1 bouquet Flat-leaf parsley (Chopped)
• 1 cuillère à soupe Bell pepper paste (Pepper paste)
• 1 cuillère à soupe Tomato paste
• 2 cuillères à soupe Olive oil
• 1 cuillère à café Paprika
• 1 cuillère à café Chili powder (Optional, adjust to taste)
• 1 cuillère à café Ground black pepper
• 1 cuillère à soupe Butter (For the final sauce)
• 150 ml Water (for the sauce) (About half a glass)
• 1 unité Cucumber (Grated, skin retained)
• 300 g Greek yogurt (Thick, plain)
• 1 cuillère à café Garlic powder
• 1 cuillère à café Dried mint
• 1 cuillère à soupe Melted butter (for the cacik)

Instructions

1. Prepare the dough

   Pour 1 kg of flour into the robot's bowl, add 1 tsp of salt, 250 ml warm water and 250 ml warm milk. Knead for 5 minutes, gradually adding the remaining 250 ml warm water until a supple, elastic dough forms that no longer sticks to the sides.

   Time: PT5M

2. Dough resting

   Transfer the dough to a large bowl, cover with a clean cloth and let rest 1 hour at room temperature.

   Time: PT1H

3. Shape the dough balls

   Divide the rested dough into balls of about 100 g (about the size of a small orange). Place them on a floured tray, cover with a cloth and let rest 30 minutes.

   Time: PT30M

4. Roll out the flatbreads

   With a rolling pin, roll each dough ball into a very thin disc of about 1 mm thickness (or up to 2 mm maximum).

   Time: PT15M

5. Pan-fry the flatbreads

   Heat the crepe pan over medium‑high heat, place a disc, cook 30‑45 seconds each side, turning constantly. The flatbread should puff slightly and turn golden.

   Time: PT20M

   Temperature: feu moyen‑élevé

6. Prepare the filling (vegetables and meat)

   In the blender, finely puree 2 onions, 3 garlic cloves, 2 tomatoes, 1 green bell pepper, 1 red bell pepper, and 1 bunch of flat‑leaf parsley. Add 300 g ground meat, 2 tbsp olive oil, 1 tbsp bell pepper paste, 1 tbsp tomato paste, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp chili powder (optional) and 1 tbsp butter. Mix well until a homogeneous consistency is achieved.

   Time: PT15M

7. Cook the filling

   Heat 1 tbsp olive oil in a large pan, add the filling and cook over medium heat for 10‑12 minutes, until the meat is fully cooked and the mixture thickens. Add 150 ml water, stir and simmer for an additional 5 minutes.

   Time: PT15M

   Temperature: feu moyen

8. Prepare the cacik (yogurt sauce)

   Grate the cucumber, squeeze to remove excess water. In a bowl, combine Greek yogurt, grated cucumber, 1 tsp garlic powder, 1 tsp salt, 1 tsp dried mint and 1 tbsp melted butter. Mix until homogeneous.

   Time: PT10M

9. Assemble the Yaglama

   On a clean surface, place a first flatbread, spread a generous tablespoon of filling, cover with a second flatbread, repeat to form a stack of 3‑4 alternating layers. Lightly roll so the layers stay together.

   Time: PT10M

10. Finishing in the pan

    Heat the pan over medium heat, place the assembled Yaglama and cook 2‑3 minutes each side until the surface is golden and the center is hot.

    Time: PT5M

    Temperature: feu moyen

11. Serving

    Cut the Yaglama into portions, serve immediately with the cacik, some red onion rings with paprika and a squeeze of lemon if desired.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

55 g

Fat

16 g

Fiber

5 g