A warm Turkish breakfast bake from Elazig with fresh cheese, parsley, butter, and mild pepper.
35 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Let the warm water, yeast, and sugar stand for 6 minutes.
Add the flour and salt, then knead for 8 minutes to make a soft dough.
Let the dough rise for 35 minutes.
Crumble the cheese and mix it with parsley and red pepper flakes.
Divide the dough into 6 pieces, roll them into ovals, and spread the cheese filling on top.
Bake the flatbreads for 14 minutes at 230°C.
Brush with butter after removing from the oven and rest for 4 minutes.
💡 Tip: If the cheese is very salty, do not add salt to the filling; the bread makes the salt taste stronger after baking.
🍽️ Serving suggestion: Serve Harput cheese flatbread hot with ayran and tomato salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~360
kcal calories
15
g protein
45
g carbs
13
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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