Step 1

First add 2/3 cup of flour and then add the water and add half a tsp salt.

Step 2

And add the seasonings; sesame seeds, caraway seeds and nigella seeds. Seeds are optional but they give some texture and color and make it nutritious.

Step 3

Add rest of the water. And mix everything very well. And we will rest the mixture to let it combined everything. Just cover and wait for 15 minutes.

Step 4

After resting the mixture; heat the pan and oil with olive oil. If the mixture is still thick you can add more water to have a spreaded consistency. Get good amount of the mixture and spread to the nonstick crepe pan.

Step 5

Cook until it begins to shrink and begin to get out from the pan at sides. We don’t want to cook too much since we are going to cook as a borek. So some golden spots will be enough.

Step 6

You can shape the borek as classic shape or rose borek shape. And to make it longer, place two sheets together, and add the filling. I used left over sauted minced meat onion mixture with some kashar cheese (or use mozzarella)

Step 7

And then roll the “yufka” sheets. I cut the ends, because it seemed very thick.

Step 8

Make a rose shape and put it in oiled medium pan. Continue to roll and place until the sheets finished.

Step 9

Cook the borek on medium-low heat to get some nice golden color crust. If it needs any oil, give some butter pieces from the sides and shake the pan or drizzle olive oil again. Turn the borek with a plate or flat lid and cook the other side and your borek is ready to enjoy!

Step 10

Enjoy your borek while it is still hot and crispy with a glass of Turkish tea