Durum Bread (Turkish Lavash) is a classic Adana, Turkey dish that rewards attention to texture, heat, and serving balance.
Use this guide to follow the ingredients, method, and serving pattern that suit Durum Bread (Turkish Lavash) best at home.
Everything else on this site needs this recipe. Dürüm means 'roll', and the bread that makes rolling possible is lavash — the thin Anatolian flatbread so old that its making is inscribed on UNESCO's cultural heritage lists across the region, from Turkey through the Caucasus. The dough is lean — flour, water, salt, sometimes a whisper of yeast — rolled to near-translucency and blistered for under a minute on a sac, the convex steel griddle, though a dry skillet or upturned wok does the same job. Fresh off the heat it is soft, elastic, and faintly chewy: strong enough to hold a dripping Adana, thin enough never to dominate it. Supermarket tortillas are the wrong texture and the wrong flavour. Twenty minutes of dough rest and one hot pan solve the problem permanently, and the breads freeze flat with parchment between them.
Also known as: Adana Wrap, Spicy Kebab Roll, Turkish Street Food, Grab and Go Lunch, Halal Wrap
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Source: Nefis TV
Published September 27, 2022
Here comes homemade lavash bread recipe that is so simple and made with only 3 ingredients that you probably already have at home! This irresistibly soft, thin and flexible bread can be folded easily to make sandwiches
Embedded from YouTube for reference. This video is not owned, relicensed, or distributed by How To Make A Kebab.
View Original VideoIngredients
Origin: Adana, TurkeyStyle: Minced skewer or kofta stylePrep time: 45mBest with: Warm bread, onion, and one focused sauce
- 1 Adana Kebab Skewer (Cooked)
- 1 Sheet Fresh Lavas Bread
- Sumac Onions (Red onion + Parsley + Sumac)
- Roasted Green Pepper
- Roasted Tomato (Mashed)
How To Make Durum Bread (Turkish Lavash)
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1
WARM: Press the Lavas bread onto the grilling kebab to absorb the flavorful fat.
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2
LAY: Place warm bread on counter. Spread mashed roasted tomato.
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3
FILL: Place the hot Kebab. Top with Sumac onions and parsley.
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4
PULL: Pull the skewer out firmly while holding the meat with the bread.
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5
ROLL: Roll tightly. Diagonal cut.
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6
SERVE: With Ayran.
Chef note: The bread must be "fatty" (Yagli Ekmek) - seasoned by the cooking meat.
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About this recipe
Why this recipe works
Why This Recipe Works
- Durum Bread (Turkish Lavash) works best when the core ingredients stay clear and balanced: 1 Adana Kebab Skewer (Cooked), 1 Sheet Fresh Lavas Bread, Sumac Onions (Red onion + Parsley + Sumac).
- Its character depends on respecting the texture, shaping, and heat that this style expects.
- The final result improves when the cooking and the serving style are treated as one complete dish rather than separate steps.
Serving, storage & reheating
Serving Notes
Serve Durum Bread (Turkish Lavash) with the breads, garnishes, or grilled sides that match its regional style.
Keep the plate simple enough for Durum Bread (Turkish Lavash) to stay central, then add breads, vegetables, or sauces that support the main flavors.
If you are building a fuller meal, pair it with one bread or side from the same regional family instead of mixing too many competing elements.
Common mistakes to avoid
Common Mistakes
- Rushing the preparation before Durum Bread (Turkish Lavash) has the texture and structure it needs.
- Using the wrong heat level and losing the balance between browning outside and tenderness inside.
- Serving it without the bread, garnish, or plating details that make the recipe feel complete.
Frequently Asked Questions
What matters most when making Durum Bread (Turkish Lavash)?
Focus on the texture, cooking method, and serving balance first, because those details define whether Durum Bread (Turkish Lavash) feels convincing.
Can I prepare Durum Bread (Turkish Lavash) ahead of time?
You can prepare parts of Durum Bread (Turkish Lavash) ahead of time, then finish cooking and serving closer to the meal for the best texture. The current prep window is about 45m.
What should I serve with Durum Bread (Turkish Lavash)?
Serve Durum Bread (Turkish Lavash) with the breads, garnishes, or grilled sides that match its regional style.
Why does my Durum Bread (Turkish Lavash) fall off the skewer?
The mixture is usually too lean, too warm, too wet, or not kneaded enough. Keep the meat cold, work it until tacky, use enough fat, and press it firmly around a wide flat skewer.
Can I cook Durum Bread (Turkish Lavash) without charcoal?
Yes. Use a very hot grill pan, broiler, or cast iron surface. You will miss some smoke, but strong browning, proper fat ratio, and warm bread will still give a convincing home version.
What meat ratio works best for Durum Bread (Turkish Lavash)?
Most minced kebabs need visible fat, often around 20 percent depending on the cut and regional style. Lean mince dries out and can crumble, while properly fatty mince stays juicy and grips better.
Can I make Durum Bread (Turkish Lavash) ahead of time?
You can mix and chill the meat ahead, but shape close to cooking if you are new to skewers. Keep everything cold and covered, then cook over settled high heat for the best texture.
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Bread guide
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