Kayseri Layered Flatbread (Kayseri Yağlaması)
Kayseri yağlaması Say it: kye-SEH-ree yah-lah-mah-SUH
Kayseri yağlaması is a layered Anatolian dish from Kayseri: thin griddled flatbreads soaked in a savoury minced-beef and tomato sauce, then stacked with garlicky yogurt and finished with melted butter. It is eaten as a hearty main at family tables, especially when a generous, comforting dish is needed. The contrast of soft sauce-soaked bread, cool tangy yogurt and rich butter is what makes it special.
Kayseri Layered Flatbread (Kayseri Yağlaması)
Kayseri yağlaması
Pronounced kye-SEH-ree yah-lah-mah-SUH
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the flatbreads
For the meat sauce
For the garlic yogurt
To finish
Method
In a large bowl, mix the flour and 1 tsp salt. Add the warm water and 1 tbsp olive oil, then knead for 8–10 minutes until smooth and softly elastic. Cover and rest for 30 minutes.
For the sauce, heat 2 tbsp olive oil in a wide pan over medium heat. Add the onion and cook for 5–6 minutes until soft and translucent. Add the ground beef and cook for 6–8 minutes, breaking it up, until browned and no pink remains.
Stir in the tomato paste and red pepper paste and cook for 1 minute until darkened. Add 1 tsp salt, the black pepper and hot water; simmer for 10–12 minutes, until the sauce is thick but still spoonable. Keep warm.
Mix the yogurt with the crushed garlic and 1/2 tsp salt. Set aside at room temperature so it is not icy cold.
Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin round about 8 inches (20 cm) across.
Heat a dry griddle or heavy skillet over medium-high heat. Cook each round for 1–2 minutes per side, until it puffs slightly and has dark golden spots. Stack the cooked flatbreads under a clean towel to keep soft.
Use a baking dish or platter. Build layers: place one flatbread in the dish, spread with a generous spoonful of meat sauce, then drizzle with a spoonful of garlic yogurt. Repeat with the remaining flatbreads, sauce and yogurt, finishing with a flatbread, a little sauce and a spoonful of yogurt.
Melt the butter in a small pan and stir in the pul biber. Pour the hot butter over the top. Sprinkle with sumac and parsley, rest for 5 minutes, then cut into squares and serve warm.
Regional variants
Some Kayseri cooks add a little red pepper paste to the yogurt, and lamb can replace beef for a richer sauce. Ready-made yufka is a common shortcut.
Cook's notes
- Keep the flatbreads covered as they come off the griddle; they soften and layer better when still warm.
- If using ready yufka or lavash, use 4–6 sheets, soften them briefly in the warm sauce, and reduce the resting time.
- Do not let the meat sauce become dry; it should be loose enough to soak into the bread.
Serve with
A crisp green salad, pickled peppers and ayran.
Make ahead and storage
The flatbreads and meat sauce can be made up to 1 day ahead and refrigerated separately; reheat before layering and add the yogurt and butter at the last minute.
