The Kocaeli Provincial Directorate of Culture and Tourism records Cızlama with just flour, yeast, salt and water, then instructs that the flowing dough be left to rise and cooked by the spoonful on a greased saç or frying pan over low heat. This version keeps that spare formula, specifies a practical batter texture and scales each round for even home cooking.
Kocaeli Cızlama (Akıtma) — Recipe Card
Soft Turkish yeasted griddle breads
Makes 6 servings · Makes about 12 cızlamaUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Kocaeli Cızlama (Akıtma)
Mix the batter
Whisk the flour, instant yeast and salt in a large bowl. Add the 360 ml/1½ cups lukewarm water gradually while whisking until no dry flour remains. Beat for 1 minute; the batter should be smooth, thick and pourable.
Let it rise
Cover the bowl and leave it in a warm, draft-free place for 45–60 minutes, until the batter has expanded noticeably and the surface is full of bubbles. Do not stir the risen batter vigorously.
Heat the pan
Set a 20–24 cm frying pan or flat griddle over medium-low heat for 3 minutes. Brush with a very thin film of oil; there should be no pool of oil.
Shape the first cızlama
Scoop about 60 ml/¼ cup batter into the center. Use the back of the ladle to ease it into a 14–16 cm round about 5–7 mm thick. If it will not spread at all, fold up to 30 ml/2 tablespoons extra water into the remaining batter, 1 tablespoon at a time.
Cook both sides
Cook for 2–3 minutes over medium-low heat, until many bubbles open, the top loses its wet shine and the underside is lightly mottled. Flip and cook the second side for 1½–2 minutes. Adjust the heat if dark spots form before the center sets.
Finish the batch
Transfer to a clean cloth and cover loosely to keep the cızlama soft. Brush the pan lightly with oil before each new round and repeat without pressing the breads. Serve warm.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-yeasted-griddle-breads-kocaeli-cizlama-akitma. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Regional formula
The official Kocaeli formula uses 500 g flour, 1 dessert spoon yeast, 1 teaspoon salt and 1½ glasses water. The measured instant-yeast equivalent and pan oil are specified here for repeatable home cooking.
Batter consistency
Flour absorption varies. Add only enough of the optional 30 ml water for the batter to spread slowly; a thin crêpe-like batter will not produce the characteristic soft crumb.
Yeast choice
Instant yeast can be mixed directly into the flour. If using active dry yeast, dissolve the same weight in part of the warm water for 5–10 minutes before mixing.
Pan temperature
Medium-low heat gives the center time to cook before the surface browns. A very hot pan makes dark patches while leaving the middle gummy.
Oil control
The traditional method greases the saç or pan. Use only a thin film between rounds; cızlama is pan-cooked, not fried.
Dietary note
The listed recipe is vegan but contains wheat and gluten. It is not suitable for a gluten-free diet, and gluten-free flour is not a direct one-for-one substitution for this fermented batter.
Raw flour safety
Do not taste the uncooked batter. Flour is a raw food and becomes safe through thorough cooking; each cızlama should be dry and springy in the center.
How to store and reheat Kocaeli Cızlama (Akıtma)
Cool completely, then refrigerate in an airtight container for up to 3 days. Rewarm in a dry covered pan over low heat for 1–2 minutes per side, or freeze with parchment between rounds for up to 2 months. Thaw at room temperature and reheat before serving.
Kocaeli Cızlama (Akıtma): questions and answers
Is Cızlama the same as a crêpe?
No. Cızlama is yeast-risen and thicker, with a soft, bubbly crumb. A crêpe is usually much thinner and commonly contains eggs or milk.
Why did my cızlama stay dense?
The batter may not have risen fully, the yeast may have been old, or the pan may have been too hot. Wait for a clearly bubbly surface and cook slowly.
What can I serve with Cızlama?
Its neutral flavor works at breakfast with cheese, olives or preserves, and at savory meals with yogurt dips or vegetable dishes; these accompaniments are separate from the base recipe.
