Konya-Style Flatbread with Meat
Thin, open flatbread topped with finely minced beef, tomato, green pepper, onion and parsley, adapted for a home oven.
The Turkish pantry
Flour (bread)
Wheat flour for bread varies in protein content and enrichment.
Last updated:
Dry refined wheat flour for bread. Protein and enrichment vary; it contains wheat and gluten.
Types & forms
Unenriched
The nutrition reference identifies this form.
Enriched
Added vitamins or minerals change the nutrient record.
Wholemeal or self-raising · comparison
Different composition, not another name for white bread flour.
What to look for when buying
- Read bread-making suitability, protein and ingredient information.
- Avoid self-raising flour for our yeast dough.
- In the US, choose flour labeled bread flour; in Turkey, choose ekmeklik un. Check the product label rather than treating every wheat flour as interchangeable. Add the recipe’s water gradually and judge the dough by its texture.
Prepare & cook
- Weigh accurately and follow the dough method; brands can absorb different amounts of water.
- Knead and rest as directed. Never taste raw flour or dough.
Store it well
- Keep sealed, cool and dry, away from pests and strong smells.
- Retain the label and date after transferring containers.
Substitutions depend on the dish
All-purpose flour
Can change dough strength and hydration; use a recipe written for the flour you have.
Wholemeal
Bran and water absorption change the dough; not a guaranteed equal-weight swap.
Nutrition
Dry white bread flour, unenriched [1]
| Nutrient | Amount |
|---|---|
| Energy | 361 kcal |
| Protein | 12 g |
| Total fat | 1.66 g |
| Saturated fat | 0.24 g |
| Carbohydrate | 72.5 g |
| Dietary fiber | 2.4 g |
| Total sugars | 0.31 g |
| Sodium | 2 mg |
| Cholesterol | 0 mg |
| Calcium | 15 mg |
| Iron | 0.9 mg |
| Potassium | 100 mg |
| Vitamin D | 0 µg |
Not enriched flour, wholemeal flour, self-raising flour or hydrated dough. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Our Konya-style etliekmek uses bread flour for a dough rolled thinly beneath its topping.
Cook with Flour (bread)
Bread Pudding with Clotted Cream
A porous, golden-brown bread absorbs plain sugar syrup and is served in wedges with buffalo-milk clotted cream. The bread is baked and dried before its final stovetop cooking.
Pistachio Pastry
Paper-thin pastry folds around pistachios, kaymak and sugar, then bakes until golden and crisp. The handmade dough rests before stretching, while melted clarified butter enriches the delicate layers.
Sesame Bread Rings
Twisted bread rings dipped in grape molasses and generously coated with sesame.
Thin Flatbread with Spiced Meat
Thin oval flatbreads carry an onion-free topping of lamb, garlic, tomato, peppers and parsley. The finely chopped filling is spread to the edges and baked on a hot surface until the base is cooked and the edges crisp.