This Isparta-style flatbread fills thin dough with olives and cheese for a crisp bite.
16 min prep 14 min cook 15 min rest
Keeps the screen on · step-by-step guide · built-in timer
Divide the dough into balls and rest for 15 minutes.
Chop the olives finely and mix with the cheese and thyme.
Roll the dough thinly and spread the filling over one half.
Fold the dough closed and press the edge so the olive pieces do not escape.
Cook the first side on a griddle for 5 minutes.
💡 Tip: Chopping the olives small helps them spread evenly inside the dough.
🍽️ Serving suggestion: Serve warm with tomatoes and ayran.
~266
kcal calories
9
g protein
29
g carbs
12
g fat
1.7g
Sugar
1.9g
Fiber
418.6mg
Sodium
6.3g
Saturated 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.
Moderate satiety, fine between meals
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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