Recipe
A dough made from a mixture of water, flour, yeast, and salt is allowed to ferment. Portions taken from the dough are shaped into balls and rolled out with a rolling pin. Two or three sheets are stacked with their surfaces lightly greased and folded into quarters. The prepared dough is covered and left to rest for a short period, then rolled out again and baked in a village oven. In some villages, the triangularly folded version of this pastry is locally referred to as “üç kulak.”