Ingredients

• 1 glass of village flour
• 1/2 teaspoon rock salt
• 1/2 cup warm water

How It Is Made

The dough is kneaded hard with flour, water and salt, rolled out thinly to 30-40 cm and baked on a sheet metal. While the shepe is hot, butter is spread on it and it is eaten by wrapping pot cheese inside it.

Source: Aksaray Culinary Culture and Local Dishes, 2018.

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