Kayseri Yufka with Meat (Sebit): Thin Flatbreads and a Juicy Filling

Sebit, or Kayseri yufka, is made with paper-thin yeast flatbreads, quickly seared on a dry skillet and layered with a robust beef filling of peppers, tomatoes, and warm spices. The result is soft, fragrant layers that melt on the tongue.

Ingredients

For the dough

• Flour — 6.2 cups | 700 g
• Warm milk — 3/4 cup | 200 ml
• Water — 3/4 cup | 200 ml
• Olive oil — 2 tbsp | 30 ml
• Active dry yeast — 1 packet
• Sugar — 1 tsp | 5 g
• Salt — 1 tsp | 8 g

For the meat filling

• Ground beef — 1.1 lb | 500 g
• Red bell peppers — 2
• Small green bell peppers — 2
• Red onion — 1
• Garlic — 2 cloves
• Parsley, finely chopped — 1 handful
• Passata (strained tomatoes) — 2 cups | 500 ml
• Water — 1/4 cup to 1/3 cup | 60–70 ml
• Tomato paste — 1 tbsp | 15 g
• Red pepper paste — 1 tbsp | 15 g
• Butter — 1.8 oz | 50 g
• Olive oil — 3 1/2 tbsp | 50 ml
• Salt — 1 1/2 tsp | 9 g
• Sweet paprika — 1 tsp | 3 g
• Black pepper — 1/2 tsp | 1 g

How to make it

1. Make the dough: In a large bowl, combine the warm milk, water, sugar, and dry yeast, then stir. Add the olive oil, salt, and the flour in batches. Knead until smooth, soft, and no longer sticky.
2. Let it rise: Cover the bowl tightly and leave at room temperature for 1 hour, until the dough has visibly increased in size.
3. Divide: Punch down the dough and divide it into 18–20 equal balls. Cover them with plastic wrap so they do not dry out.
4. Roll out: Dust the work surface generously with flour. Roll each ball into a very thin circle.
5. Cook the flatbreads: Heat a dry skillet over medium-high heat, about 7 out of 9. Cook each flatbread for 30–60 seconds per side, until lightly blistered and spotted with char marks. Stack the cooked breads immediately and wrap them in a clean kitchen towel to keep them soft.
6. Prepare the filling: Finely chop the onion, garlic, and peppers. Keep the parsley for the finish.
7. Brown the beef: Heat the olive oil in a deep skillet. Add the onion and cook for 3–4 minutes, until soft. Add the ground beef and cook, breaking up any clumps, until lightly browned.
8. Simmer with the sauce: Add the garlic, sweet paprika, and black pepper; stir well. Mix in the red pepper paste and tomato paste, and cook for 1 minute. Add the peppers, then the passata and water. Season with salt. Simmer over medium heat for 12–15 minutes, until juicy but not runny.
9. Finish: Stir in the butter until melted, then remove from the heat. Add the chopped parsley and adjust the seasoning if needed.
10. Assemble: Place one flatbread on a plate and spread 2–3 tbsp of the hot meat filling over the surface. Cover with a second flatbread and spread with filling again. Continue until you have 5–6 layers per portion, or assemble one large layered pie and cut it into wedges.
11. Serve: Serve immediately, while the flatbreads are still warm and absorbing the juices from the filling.

Nutrition per serving

Item	Amount
Calories	≈ 630 kcal
Protein	≈ 26 g
Fat	≈ 28 g
Carbohydrates	≈ 75 g
Fiber	≈ 4 g
Sugars	≈ 7 g
Sodium	≈ 900 mg

Tips and variations

• The dough should stay soft: if it sticks, dust with flour only while rolling so the flatbreads remain supple.
• Skillet temperature matters: too low and the breads dry out, too high and they scorch before cooking through.
• The filling should be juicy but not watery. If there is too much liquid left, cook it uncovered for a couple of minutes to reduce.
• You can assemble individual portions or build one shared stack. For a neat presentation, cut the finished layered pie into wedges.
• Store leftover flatbreads wrapped in a towel inside a bag for up to one day, or freeze them. Reheat best in a dry skillet under a lid.
• If you like, serve with garlic yogurt sauce — a classic accompaniment to yufka-style layered breads.

FAQ

Can passata be replaced with tomatoes in their own juice?

Yes. Use peeled tomatoes in their own juice and blend until smooth. Keep the same volume, and reduce any excess liquid if needed.

What can I use instead of red pepper paste?

Use extra tomato paste and a little sweet paprika. For heat, add a pinch of chili flakes to taste.

How do I make the flatbreads softer?

Stack them immediately after cooking and wrap them in a towel — the trapped steam keeps them soft. Do not overcook them on the skillet.