Recipe
Water, a small amount of yogurt, milk, and yeast are mixed in a kneading bowl, after which flour is added and all ingredients are kneaded together. The dough is then divided into small portions, and each piece is rolled out thinly with the help of a rolling pin. Oil is brushed between the rolled yufka sheets, which are then folded. The stacked and folded sheets are rolled out once again, spread onto a baking tray, and placed in the oven to be baked. Consumed mainly at breakfast in the region, kömbe is also known locally as çörek