1 kg or 7 1/2 cups flour, 30 g (1 oz) yeast, 1-2 cups milk, 3 tablespoons oil, salt.

Dilute yeast in warm milk. mix in little sifted flour and oil. Add the rest of the flour and salted water as necessary. Knead dough and let stand covered in warm place. Divide dough into 150-200g (5-7 oz) pieces and roll into balls. Flatten into round bread, 2 cm (3/4 in) at edges and 1 cm (2/5 in) in the center. Make a pattern in the center with a chekish. Sprinkle water on the underside and bake in a tandoor or an oven.


 

1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 40 g (1 1/2 oz) yeast

Prepare dough as in flat bread recipe above. Divide dough into 150-200 g (5-7 oz.) pieces and roll into balls. Flatten into round bread, 2-3 cm (3/4-1 in) at edges and 5 mm (3/16 in.) in the center. Make a pattern in the center with a chekish. Sprinkle water on the underside and bake in a tandoor.


 

1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 40 g (1 1/2 oz.) yeast, 1 cup cubed animal fat.

Fry fat, drain, and cool. Prepare dough as in flat bread recipe above working in pieces of fat evenly throughout the dough. Divide dough into 40 g (1 1/2 oz) pieces and roll into balls. Continue with Obi-non recipe from above.


 

1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 30 g (1 oz) yeast, 10 g (1/2 oz.) sesame and poppy seeds.

Recipe is identical to Obi-non above, except make the dough a little less stiff and allow to rise an extra 25-30 minutes. Stamp patterns on top, scatter with sesame and poppy seeds, and bake in a tandoor oven.


 

1 kg or 7 1/2 cups flour, 30 g salt, 30 g (1 oz.) yeast, 60 g (2 oz.) dry milk, 40 g (1-2 oz) beef fat, 180 g onions, 14 g or 1 tablespoon vegetable oil, 20 g sesame seeds, 730 ml or 3 cups water.

Recipe is the same as Obi-non above. Stamp patterns on top and sprinkle with thinly sliced onions and sesame seeds. Allow to rise another 15-20 minutes under a pastry cloth and bake in a tandoor oven.


 

1 kg or 7 1/2 cups flour, 1L or 4 cups water, 1 cup chickpeas, 1 teaspoon anise seed, 2 teaspoons salt, 30 g (1 oz.) yeast.

Basic dough recipe is the same as Obi-non above. Pick and clean the best dried chickpeas and crush. Boil anise seed in water and then add crushed chickpeas. Cool for about an hour, add yeast and mix well. Add anise water to flour and make dough. separate into pieces, flatten into round bread, 2.5 cm (1 in) at edges and 1 cm (2/5 in) in the center. Make a pattern in the center with chekish and make decorative pattern on sides bread with a knife. Bake in tandoor oven.


 

1 kg or 7 1/2 cups flour, 2 cups water, 1 teaspoon salt, 30 g (1 oz) yeast, 1 cup grease

Make dough with warm salted water, yeast, grease, and stifled flour and let stand for 10-15 minutes. Divide dough into 200 g (7 oz) pieces and roll into balls. Flatten into round bread about 3-4 mm (1/6 in) thick. Make indentations on the top with chekish to reduce thickness of the edges and bake in a tandoor.


 

1.5 kg or 11 1/4 cups flour, 200 g (7 oz) margarine, 700 g or 3 cups milk, 13 g or 1 teaspoon oil, 20 g salt.

Dissolve salt in milk, add softened margarine and stifled flour and let stand for 30-40 minutes. Roll out dough into balls and let stand another 20-25 minutes. Flatten into round bread about 3-5 mm (1/8-3/16 in) thick. Make deep indentations on the top with a checkish to reduce thickness of the edges and bake in a tandoor.


 

1 kg or 7 1/2 cups flour, 2 cups water, 1 1/2 cups grease or kaimak, 2 tablespoons sugar or confectioner's sugar, 2 teaspoons salt, 1 cup butter.

Add sifted flour to warm salted water. Knead dough and let stand 10-15 minutes. Roll out into a thin layer, 1 mm (1/25 in). Rub surface with grease, sour cream, or butter. Roll the dough around itself using a rolling stick (similar to a dowel). Cut lengthwise along the stick which 2 cm (3/4 in) strips. Roll up each strip, place in its side and flatten with a rolling pin to a thickness of 1 cm (2/5 in). Coat frying pan with melted butter and fry on both sides.

 

1 kg or 7 1/2 cups flour, 2 cups water, 1 cup kaimak, 3 onions, 1 cup butter, salt.

Add sifted flour to warm salted water. Knead dough and let stand 10-15 minutes. Roll out into a thin layer, 1 mm (1/25 in) and coat with kaimak. Sprinkle surface evenly with chopped onions. Roll the dough with onions around itself using a rolling stick. Follow recipe for katlama above. Coat frying pan with melted butter and fry on both sides.

 

1 kg or 7 1/2 cups flour, 2 cups water, 3 cups milk, 2 tablespoons sugar, 300 g (11 oz) butter, salt.

Make sauce by adding one cup flour to sweetened milk and cook until it thickens. To make dough, add water and salt to sifted flour. Allow to stand in warm place. Cut dough into 50 g (1-2 oz) pieces, roll out like flat bread and fry in butter. Coat top surface with milk sauce and fold into a half-moon.


 

1 kg or 7 1/2 cups flour, 300 g (11 oz) mutton or beef, 2 onions, 1 tablespoon butter, salt, pepper, 250 g (9 oz) vegetable oil for frying.

Mince the meat in meat-grinder and fry in oil. Make stiff dough out of flour, salt, and water, roll into tortilla-shaped bread but even thinner. Rub frying pan with butter and fry dough on both sides. Remove and fry second bread on one side. Flip over, spread out a thin layer of minced meat on the the side that has been fried. Layer with first bread and spread out another layer of filling and top with uncooked dough. Turn the entire stack over, repeat with filling and layers of dough. Make stack about 10-12 high. Cook on very low heat. To serve fold each layer with meat filling like an envelope.