@chef.burcinarda: Kayseri Yağlaması 🇹🇷 For the lavash My measuring cup is 200 ml. 500 g flour (4 heaped cups; we will use an additional half-cup or so to bring the dough together—I'll explain) 400 ml milk (2 cups) 1 dessert spoon salt (12 g) Preparation Place 4 cups of flour and 2 cups of warm milk into a mixing bowl, add the salt, and knead the dough; it will be very soft. Then, transfer the dough to your counter and bring it together using about half a cup of extra flour—the dough needs to be smooth. Divide the dough into 15 equal pieces and shape them into tight balls (shaping them tightly is important for them to puff up during cooking; make sure the bottom of the ball isn't lumpy or uneven). Roll out each ball into a 28x28 cm square using flour (it's easier with a rolling pin). The most important trick for *lavaş* (flatbread) is the cooking process: I use a 30x30 cm pan on the largest burner, set to just below the highest heat. Once you start cooking one side, small bubbles will appear; flip it immediately. Small bubbles will form on the other side too; flip it again. Once that side cooks, flip it once more—that makes three flips in total. Finally, it will puff up; press down on the puffed areas to ensure the whole bread inflates. I hope I explained that clearly enough—it's actually easier to see what I mean in the video. Anyway, I stacked them inside a plastic bag while they were hot and wrapped them in a cloth (since it's an unleavened dough, I was worried it might dry out). Our *lavaş* is ready; now let's make the filling. For the filling 500 g ground meat 1 small tea glass of water 3 cups of water (added at the end) 2 medium onions 2 cloves of garlic 1 red capia pepper 2 green peppers 1 tablespoon red pepper paste 1 tablespoon tomato paste 1 Large grated tomato 1 small glass (tea glass) of vegetable oil 1 tablespoon butter Black pepper, salt Preparation I used 10 pieces of lavash bread for this

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Wednesday 16 September 2026 19:58:00 GMT