Breakfast dishes
A staple of Van breakfasts, this flatbread is made by filling yeasted dough with cheese or a herbed cheese mixture, then cooking it on a griddle. Served hot, it is part of the region’s rich breakfast culture.
Knead the flour, yeast, water, and salt into a soft dough. Cover and let it rise in a warm place for 40 minutes.
Divide the dough into 6 pieces and roll each into a round, flat shape. Place some cheese in the center, fold the edges over to seal, and gently flatten again.
Heat a griddle or large skillet over medium heat. Cook each flatbread for 4–5 minutes, until puffed and golden on both sides.
Brush with butter while hot and serve immediately.
Best eaten fresh. Store in a covered container at room temperature for 1 day. To reheat, warm briefly on a dry griddle.
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