Kayseri Yağlama: Turkish Flatbread Lasagna With Spiced Meat

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 3 cups (375 g) all-purpose flour
• 2 1/4 tsp instant yeast, 1 tsp sugar, 1 1/4 tsp salt
• 1 1/4 cups (300 ml) warm water, 2 tbsp olive oil
• 2 tbsp olive oil (for sauce)
• 1 medium onion, 4 cloves garlic (divided)
• 1 lb (450 g) ground beef or lamb
• 2 tbsp tomato paste, 1 tbsp red pepper paste (or extra tomato paste)
• 1 cup (240 g) crushed tomatoes
• 1 1/4 cups (300 ml) water or stock
• Sweet paprika, cumin, black pepper, Aleppo/chili flakes, salt
• 2 cups (480 g) plain whole-milk yogurt
• 3 tbsp unsalted butter
• Small handful fresh parsley, chopped (for garnish)

Do This

• 1. Mix flour, yeast, sugar, salt, warm water, and olive oil into a soft dough. Knead 8–10 minutes, cover, and let rise until doubled, 45–60 minutes.
• 2. For the sauce, sauté onion in olive oil, add garlic and ground meat; cook until browned, 8–10 minutes.
• 3. Stir in tomato paste, red pepper paste, spices, salt, crushed tomatoes, and water/stock. Simmer 15–20 minutes until saucy but slightly loose.
• 4. Divide risen dough into 8 pieces. Roll each into a very thin round (20–22 cm / 8–9 in).
• 5. Cook each flatbread in a dry skillet over medium-high heat (about 190°C / 375°F surface temp) for 1–2 minutes per side, stacking them in a covered dish.
• 6. Mix yogurt with grated garlic and salt. Melt butter with paprika.
• 7. On a warm platter, layer flatbreads with ladles of meat sauce. Top with more sauce, garlicky yogurt, paprika butter, and parsley. Slice like lasagna and serve hot.

---

Why You’ll Love This Recipe

• It is a comforting Turkish classic that eats like lasagna but feels lighter thanks to thin, tender flatbreads.
• The paprika-spiced meat sauce soaks into each layer, giving you rich flavor in every bite.
• Garlicky yogurt and paprika butter on top add cooling creaminess and a beautiful restaurant-style finish.
• Most components can be made ahead, making this great for guests or a special family dinner.

Grocery List

• Produce: 1 medium onion, 4–5 cloves garlic, small bunch flat-leaf parsley, optional lemon for serving
• Dairy: Plain whole-milk yogurt, unsalted butter
• Pantry: All-purpose flour, instant yeast, sugar, salt, olive oil, ground beef or lamb, tomato paste, red pepper paste (or substitute), canned crushed tomatoes, sweet paprika, Aleppo pepper or red pepper flakes, ground cumin, black pepper

Full Ingredients

For the Flatbreads

• 3 cups (375 g) all-purpose flour
• 2 1/4 tsp instant yeast (7 g, 1 standard packet)
• 1 tsp sugar
• 1 1/4 tsp fine sea salt
• 1 1/4 cups (300 ml) warm water, 38–40°C / 100–105°F
• 2 tbsp olive oil (plus a few drops more for greasing the bowl, if needed)

For the Paprika-Spiced Meat Sauce

• 2 tbsp olive oil
• 1 medium onion, finely chopped (about 150 g)
• 2 cloves garlic, minced
• 1 lb (450 g) ground beef, lamb, or a 50/50 mix
• 2 tbsp tomato paste
• 1 tbsp mild Turkish red pepper paste (biber salçası), or 1 tbsp extra tomato paste plus 1/2 tsp red pepper flakes
• 1 cup (240 g) canned crushed tomatoes or tomato passata
• 1 1/4 cups (300 ml) water or unsalted beef/chicken stock
• 1 1/2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp fine sea salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp Aleppo pepper or red pepper flakes (optional, for heat)

For the Yogurt Topping

• 2 cups (480 g) plain whole-milk yogurt (Turkish or Greek-style preferred)
• 2 cloves garlic, very finely grated or mashed to a paste
• 1/4 tsp fine sea salt, or to taste
• 2–3 tbsp cold water to thin, as needed

For the Paprika Butter & Garnish

• 3 tbsp unsalted butter
• 1 tsp sweet paprika or Aleppo pepper (or a mix)
• Small handful fresh flat-leaf parsley, finely chopped
• Optional: lemon wedges for serving

Step-by-Step Instructions

Step 1: Make a Soft, Smooth Dough

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Stir to distribute the yeast and salt evenly. Add the warm water (38–40°C / 100–105°F) and 2 tbsp olive oil.

Mix with a spoon or your hand until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If it feels dry and stiff, sprinkle in 1–2 tsp more water; if it is very sticky, dust very lightly with flour.

Form the dough into a ball. Lightly oil the bowl, place the dough back in, and cover tightly with plastic wrap or a damp towel.

Step 2: Let the Dough Rise

Let the covered dough rise at warm room temperature (around 24–26°C / 75–79°F) for 45–60 minutes, or until doubled in size. If your kitchen is cool, place the bowl in a slightly warm (but turned-off) oven to help it rise more quickly.

While the dough is rising, move on to making the meat sauce so everything is ready around the same time.

Step 3: Cook the Paprika-Spiced Meat Sauce

Heat 2 tbsp olive oil in a large skillet over medium heat (if using an infrared thermometer, aim for about 180–190°C / 355–375°F surface temperature). Add the finely chopped onion and cook, stirring often, for 5–7 minutes until soft and translucent but not browned. Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef or lamb. Break it up with a spoon and cook for 8–10 minutes, stirring occasionally, until the meat is no longer pink and any liquid has mostly evaporated.

Stir in the tomato paste and red pepper paste and cook for 1–2 minutes to caramelize slightly. Add the sweet paprika, cumin, salt, black pepper, and Aleppo pepper (if using). Cook another 30–60 seconds to bloom the spices.

Pour in the crushed tomatoes and water or stock. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce is rich but still fairly loose and spoonable, almost like a thick soup. You want enough liquid to soak into the flatbreads. Taste and adjust seasoning with more salt or spices as needed. Keep warm on the lowest heat.

Step 4: Divide and Roll the Flatbreads

Once the dough has doubled, punch it down gently to release excess gas. Turn it out onto a lightly floured surface and divide into 8 equal pieces (use a scale if you want precision, about 90–95 g each).

Shape each piece into a smooth ball. Cover with a towel and let rest for 10 minutes; this short rest makes the dough easier to roll thin.

Working with one ball at a time (keep the rest covered), roll it out with a rolling pin into a very thin round, about 20–22 cm / 8–9 inches in diameter and only a couple of millimeters thick. Lightly dust with flour as needed to prevent sticking, but keep the dough as soft and pliable as possible.

Step 5: Cook the Thin Flatbreads

Heat a large, dry skillet or crepe pan over medium-high heat (aim again for about 190°C / 375°F surface temperature). Do not add oil; the flatbreads cook best on a dry, hot surface.

Lay one rolled dough round into the hot pan. Bubbles should begin to form within 20–30 seconds. Cook for 45–60 seconds on the first side, until light golden spots appear on the underside. Flip and cook the second side for another 30–60 seconds. The bread should be cooked through, soft, and flexible with a few browned spots, not crisp.

Transfer the cooked flatbread to a plate or clean kitchen towel and cover immediately to keep it warm and supple. Repeat with the remaining dough rounds, stacking the breads and keeping them covered as you go. Adjust the heat if they brown too quickly or slowly.

Step 6: Prepare the Garlic Yogurt and Paprika Butter

In a medium bowl, whisk together the yogurt, grated garlic, and 1/4 tsp salt. If the yogurt is very thick, whisk in 2–3 tbsp cold water until it reaches a pourable but still thick consistency, similar to lightly whipped cream. Taste and adjust salt to your liking. Keep chilled until ready to use.

For the paprika butter, melt 3 tbsp butter in a small pan over low heat. Once melted and just starting to foam, remove from the heat and immediately stir in 1 tsp sweet paprika or Aleppo pepper. Swirl until the butter turns a deep, reddish-gold color and smells fragrant. Do not let the paprika burn. Set aside; it will stay liquid for a while.

Step 7: Assemble the Kayseri Yağlama Stack

To assemble, choose a warm, flat serving platter wide enough to hold your flatbreads. Place one flatbread on the platter. Spoon 2–3 tbsp of the hot meat sauce over it and spread evenly, letting some of the sauce soak into the bread. You want a thin but generous layer, not a thick mound.

Place another flatbread on top and repeat: spread with a thin layer of meat sauce. Continue stacking and saucing all 8 flatbreads, finishing with a slightly thicker layer of sauce on top. Reserve a little sauce for serving on the side if you like.

Drizzle the top generously with the garlicky yogurt, letting it cascade slightly down the sides. Spoon some of the warm paprika butter over the yogurt so it creates vivid red streaks. Scatter with chopped fresh parsley.

To serve, cut the stack into wedges, much like a lasagna or cake, ensuring each portion includes multiple layers of sauced bread. Serve immediately, with extra yogurt, sauce, and lemon wedges on the side if desired.

Pro Tips

• Keep the dough soft. A slightly tacky dough makes tender, flexible flatbreads. Avoid adding too much extra flour while kneading and rolling.
• Do not dry out the breads. Always keep cooked flatbreads stacked and covered with a clean towel so they stay steamy and pliable for layering.
• Adjust sauce consistency. If the meat sauce gets too thick, stir in a splash of hot water or stock. It should be loose enough to soak into the bread without pooling excessively.
• Serve piping hot. The magic of yağlama is in the warm, saucy layers. Have the yogurt and paprika butter ready so you can assemble and serve immediately once the breads and sauce are done.
• Use good paprika. A fresh, sweet, high-quality paprika (or Aleppo pepper) makes a big difference in both color and flavor of the finished dish.

Variations

• Shortcut flatbreads: In a pinch, use store-bought thin flour tortillas, lavash, or yufka. Warm them briefly in a dry skillet before layering so they stay soft and pliable.
• Vegetarian yağlama: Replace the ground meat with finely chopped mushrooms and cooked green lentils (about 1 1/2 cups cooked). Sauté the mushrooms until browned, then proceed with the sauce as written.
• Spicier version: Increase the Aleppo pepper or red pepper flakes in the sauce and in the paprika butter for a bolder, spicier dish while keeping the cooling yogurt topping.

Storage & Make-Ahead

You can make the components ahead and assemble just before serving. The flatbreads keep well: once cooled, store them stacked and wrapped tightly in foil or in an airtight bag at room temperature for up to 1 day, or in the fridge for up to 3 days. Reheat briefly in a covered skillet or wrapped in foil in a 160°C / 325°F oven until warm and soft.

The meat sauce can be refrigerated in an airtight container for up to 3 days or frozen for up to 2–3 months. Reheat gently on the stove, adding a splash of water if it has thickened too much. The garlic yogurt is best made the same day but will keep, covered in the fridge, for up to 24 hours. Assemble the stack only when you are ready to eat; once layered with sauce and yogurt, leftovers can be stored covered in the fridge for 1–2 days, but the breads will soften considerably. Reheat portions in a covered ovenproof dish at 170°C / 340°F until heated through.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): 650 calories; 32 g protein; 52 g carbohydrates; 32 g fat; 16 g saturated fat; 4 g fiber; 1,250 mg sodium (will vary depending on salt, stock, and yogurt brands). These numbers are estimates and should be used as a general guide only.