Making Konya Flakes

Gevrek is eaten with tea at snacks in Konya. Like its name, it is really crunchy and crunchy. It can be habit-forming with its buttery smell.

I'm pretty serious about it being a habit. Konya's cereal is like a life saver. We often go to the cookie box for a snack.


500 g flour

100 g butter

water, salt, yeast


All ingredients are kneaded, dough is made and fermented.

Walnut-sized pieces are cut from the fermented dough and long sticks are made and placed on a baking paper lined tray.

It is fermented again on the tray and fried at 175°.

After frying, the oven temperature is reduced to 100° and dried completely. (This may take a few hours.)