Recipe
Water, flour, yeast, salt, and yogurt are combined, and the resulting dough is allowed to ferment. Portions taken from the fermented 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 placed in a greased baking tray. Yogurt is spread over the surface, and the dough is decorated using the tip of a knife or a fork. It is then cut into triangular or rectangular pieces and baked in the oven. When prepared in the same manner and baked between sac griddles over embers, it is referred to as “tava çöreği.”