Peynirli Sıkma | Turkish Cheese Flatbreads

In a bowl, mix together the wheat flour, baking powder, and salt. Add the Greek yoghurt, lukewarm water, and olive oil. First mix roughly with a fork, then knead on a lightly floured work surface for about 5 minutes into a smooth, soft dough. Cover the dough and let it rest for 15 minutes.

Peel and very finely dice the onion. Wash the parsley, shake dry, and chop finely. In a pan, melt 15 g of the unsalted butter and sauté the diced onion over medium heat for about 3–4 minutes until translucent and soft. Remove from the heat and allow to cool briefly.

Crumble the sheep's cheese into a bowl. Add the grated cheese, sautéed onions along with the pan butter, chopped parsley, chilli flakes, and black pepper. Mix everything thoroughly to create a homogeneous, seasoned cheese mixture.