Kayseri Yaglamasi is a perfect combination of a savory meat sauce / filling layered in thin flatbreads which soak up all the flavors from the ground meat sauce. As the name suggests, the dish is from the city of Kayseri which is one of the best culinary destinations in Turkey. Yaglama refers to the process of soaking the flatbreads in the sauce and resulting in a sloppy and saucy explosion of taste.

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Ingredients:
Flatbreads:
• 500 g flour, all purpose
• 250 ml luke warm water, 1 ¼ cup (extra 2 tbsp to activate the yeast)
• 10 g salt, 2 tsp
• 7 g dry yeast
• 25 ml olive oil, 2 tbsp
• 15 g yogurt, 1 tbsp
• 5 g sugar, 1 tsp
Topping:
• 500 g ground beef or lamb
• 2 onions (medium size)
• 3 tomatoes (medium size) or 400 g canned tomato pulp / puree
• 2 green chilies (medium size, mild)
• 1 tbsp tomato paste
• ½ tbsp chili paste
• ½ cup olive oil, 100 ml
• 1 tsp black pepper
• 1 tbsp paprika powder
• 10 g salt, 2 tsp
Yogurt Dressing:
• 1 cup yogurt
• 2 cloves of garlic
• ½ tsp salt
• Chopped parsley to garnish

Instructions:
Flatbreads:
1. Sieve the flour into a large mixing bowl and make a well in the middle
2. Mix the yeast with 1 tsp sugar and 2 tbsp luke warm water and let it activate for 5 mins
3. Add the yogurt, olive oil, 250 ml luke warm water in the well
4. Add the yeast into the wet ingredients and gently mix and dissolve the yeast
5. Add the salt to the edges of the bowl, avoiding early contact with the yeast
6. Slowly incorporate flour from the edges into the middle and mix until a sticky dough forms
7. Knead for 5 minutes until the dough is smooth but still slightly sticky
8. Cover and let it rest and rise for 30 – 40 minutes at room temperature
9. Divide the dough into 8 - 10 equal pieces and shape the pieces into balls (75 – 80 g each)
10. Work the balls with your palms into balls and cover and let them rest for 15 mins
11. Roll the doughs into 20 - 25 cm wide and thin circle shapes. Lightly flour and keep them covered.
12. Heat up a large pan or upside down wok (preferably cast iron or steel) on medium heat
13. Cook the breads regularly flipping over, for about 1 minute until slightly charred and browned
14. Keep the baked flatbreads covered in a towel or in a large pan with a lid to keep them softer

Topping:
15. Finely chop the onions, the chilies, grate the tomatoes and set aside
16. In a large pan, heat up 90 ml oil and start cooking the ground beef. Stir and crush the meat to avoid clumps
17. Once the meat is slightly browned, add chopped onions and cook until softened
18. Add the chopped chili, 1 tbsp tomato paste and ½ tbsp chili paste
19. Add 1 tsp black pepper, 1 tbsp paprika powder and 2 tsp salt to season
20. Stir and mix until the paste is cooked and fragrant
21. Add the tomatoes (or the puree) and stir until the tomatoes are cooked
22. Add 1.5 cup hot water and let it simmer until the sauce is thickened and nicely incorporated
23. Set aside and warm up just before assembling the dish
Garlic Yogurt:
24. Grind or grate 2 cloves of garlic with ½ salt. Whisk and mix with 1 cup yogurt and set aside
Assembly:
25. Fold the flatbreads into 4 and dip the edges into the sauce to soak up the sauce on the edges
26. Layer a flatbread and spread the meat & tomato sauce evenly with a laddle or large spoon
27. Repeat with the rest of the flatbreads until you run out of the ingredients and to have multiple layers with flatbread and the sauce
28. Make sure the top level is also nicely covered with the sauce
29. Slice the flatbreads into 4 – 6 slices like a pizza, top with chopped parsley and garlic yogurt
30. To eat, roll a slice onto a fork starting from the edge of the slice, dip in garlic yogurt and enjoy!

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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