Mix the flour with the water and salt and kneed for 2-3 minutes to form a smooth dough. Let the dough rest for about 30 minutes, covered with a kitchen towel.
1. Divide the dough into 12 equal portions and form each portion into a ball. Roll out the dough balls one at a time with a rolling pin and then with a Turkish oklava. Dust with a little flour where necessary to stop the dough from sticking.
Tip: Instead of an oklava, you can use a broomstick or a thick round dowel from the hardware store.
2. Preheat the oven to 250°C and bake the dough pieces on the bottom rack for about 30 seconds on both sides. They should not be crispy, but remain light and soft.
3. Alternatively, you can bake them on an enamel baking sheet or pizza stone. After baking, cover immediately with a clean dishcloth so that they do not dry out.
1. Mix the GAZİ cream yogurt with the water. Grate the garlic cloves into the mix. Season with salt, pepper and chili.
2. Lay out the baked yufka sheets and spread with a thin layer of the yogurt sauce. Crumble the GAZİ Tulum and sprinkle evenly on the sheets. Now roll up the sheets tightly and cut into pieces about 5 cm long. Coat the enamel dish (28 cm diameter) with some sunflower oil on the inside and place the yufka pieces in it upright.
3. Set the oven to 200°C and bake the yufka for 20 minutes.
Tip: The pieces should be slightly smaller than the baking dish is high.
1. Heat the GAZİ butter in a cast iron pan. Sauté the meat until it is crumbly. In the meantime, cut the onions into a fine dice and sauté with the meat. Season with salt and pepper.
2. Evenly pour the remaining sauce over the baked yufka and spread the minced meat on top.
3. Bake the siron at 200°C for another 15 minutes.
Heat the GAZİ butter in a small saucepan and add the paprika powder. Bring the sauce to a boil and mix with some GAZİ cream yogurt. Serve with the siron.