Tavas Boregi — Denizli-Style Cheese-Filled Griddle Flatbread

Put the flour and salt in a large bowl. Gradually pour in the lukewarm water as you knead. After 10 minutes, the dough should no longer stick to your hands and should feel slightly firmer than an earlobe. Do not add oil or yeast; the dough contains only flour, water and salt.

Divide the dough into six equal pieces and roll them into balls. Cover with a damp cloth.

Mash the çökelek with a fork and grate the white cheese. Mix them with the finely chopped parsley. The filling should be moist but not watery; if it is too wet, drain it in cheesecloth so it does not tear the yufka.

Fold the bottom and top edges over the filling, then fold in the right and left edges to make an envelope about 15 cm long. Press the edges together with your fingers to seal them; any opening will let the filling leak onto the griddle.