🇹🇷 Turkey · Food
Kayseri Layered Flatbread with Meat (Kayseri Yağlaması)
By eatmundo · July 5, 2026
A culinary masterpiece from Kayseri, Yağlama features thin, tender layers of flatbread alternately stacked with a savory, spiced ground meat mixture. Traditionally eaten by tearing and rolling each layer, this unique dish is often served with garlicky yogurt, offering an unforgettable textural and flavor experience. It's a true feast for the senses.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the dough, combine 500g all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon sugar, and 1 teaspoon salt in a large mixing bowl. Gradually add 300ml of lukewarm water and 2 tablespoons of olive oil, kneading for 8-10 minutes until you have a smooth, elastic dough. Cover and let it rise in a warm place for 45-60 minutes, or until doubled in size.
- 2
While the dough rises, prepare the meat filling. Finely chop 1 large onion and 2 medium green peppers. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and peppers and sauté for 5-7 minutes until softened. Add 500g of ground beef (or lamb) and cook, breaking it up with a spoon, until browned and all liquid has evaporated.
- 3
Stir in 2 finely diced ripe tomatoes, 1 tablespoon of sweet paprika, 1 teaspoon of ground cumin, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Cook for another 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is rich and thick. This mixture should be flavorful but not watery. Remove from heat and set aside.
- 4
Once the dough has risen, punch it down gently and divide it into 10-12 equal pieces. On a lightly floured surface, roll each piece into a very thin, round flatbread, about 20-25cm in diameter. They should be almost translucent. You can use a rolling pin or even your hands.
- 5
Heat a large, dry non-stick pan or a flat griddle over medium-high heat. Cook each flatbread for about 30-60 seconds per side, just until it puffs up slightly and gets light brown spots – they should remain soft and pliable, not crispy. Stack them on a plate and keep them covered to maintain warmth and softness.
- 6
To assemble, place one warm flatbread on a large serving plate. Spread a generous layer of the hot meat filling evenly over its surface, almost to the edges. Repeat this process, layering flatbreads and meat filling, until all layers are used, ending with a layer of meat on top. You'll typically have 8-10 layers.
- 7
For the garlic yogurt sauce, crush 2 cloves of garlic with 1/2 teaspoon of salt to form a paste. Mix this paste into 200g of plain yogurt. You can add a tablespoon of water to thin it slightly if desired. This tangy sauce provides a wonderful contrast to the savory meat.
- 8
Cut the stacked Yağlama into 4 or 6 wedges, like a cake. Serve immediately, with a generous dollop of the garlicky yogurt sauce on the side for dipping. Each diner can then take a wedge and roll up individual layers for a traditional eating experience. Enjoy this unique regional delight!
Frequently Asked Questions
What type of ground meat is traditionally used for Kayseri Yağlaması, and how does it affect the dish?+
Traditionally, medium-fat ground beef (around 15-20% fat) is preferred. The fat renders during cooking, ensuring a succulent and flavorful meat filling that moistens each layer of flatbread.
How thin should I roll the flatbread dough layers to get the characteristic texture?+
Roll each dough ball as thinly as possible, aiming for almost translucent layers that are roughly the size of your cooking pan. This ensures the flatbreads cook quickly and absorb the meat sauce effectively, creating the signature soft texture.
What is the ideal cooking method and doneness for the individual flatbreads (lavaş) before layering?+
Cook each flatbread in a hot, dry non-stick pan or on a griddle over medium-high heat for 1-2 minutes per side, until lightly puffed and speckled with light brown spots. They should remain soft and pliable, not crispy.
How should I assemble Kayseri Yağlaması to prevent it from becoming dry or soggy?+
Assemble the layers immediately after cooking each flatbread, spreading the hot meat filling generously over each layer before stacking the next. Serve promptly with a side of garlicky yogurt to maintain its ideal moistness and flavor.
Mundo Match
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