Unveiling the Evırı: A Deep Dive into Turkish Flatbreads


Apr 17, 2024


The world of bread boasts a remarkable diversity, with each region offering its own unique take on this staple food. In Turkey, a land steeped in culinary tradition, Evırı (pronounced e-v) stands as a cornerstone, a simple yet versatile flatbread that forms the foundation of countless meals. This article delves into the fascinating world of ev, exploring its history, preparation methods, variations, and cultural significance.

What is Evırı?

Evırı, literally translating to “house” in Turkish, refers to a thin, unleavened flatbread traditionally cooked on a sac (pronounced sahch), a convex metal griddle heated over an open fire. Made with just a few basic ingredients – flour, water, and salt – ev boasts a slightly chewy texture and a mild, slightly smoky flavor.

Key characteristics:

  • Flatbread: Unlike leavened breads that rise during baking, ev remains flat due to the absence of leavening agents.
  • Unleavened: It doesn’t contain yeast or other leavening agents, resulting in a denser texture compared to risen breads.
  • Thin: It is typically rolled out very thin, creating a light and slightly crispy bread.
  • Sac-cooked: This traditional method utilizes a sac, a hot metal griddle, for cooking the ev directly over an open flame.
  • Simple ingredients: It requires just flour, water, and salt, making it a versatile and accessible staple.

A Journey Through History

The origins of Evırı, like many traditional foods, remain shrouded in the mists of time. However, historical evidence suggests a long and rich association with Anatolian cuisine. Nomadic tribes and early civilizations likely relied on flatbreads like ev for their portability and ease of preparation.


  • Early Origins: Flatbreads similar to Evırı likely existed in Anatolia for millennia, serving as a staple food for nomadic and settled populations.
  • Ottoman Era: During the Ottoman Empire, it became a widespread food, consumed across social classes and incorporated into various culinary traditions.
  • Modern Times: Today, it remains a beloved staple in Turkish cuisine, enjoyed in homes and restaurants throughout the country.

The Art of Making Ev: From Kneading to Sac

Creating the perfect ev requires a touch of skill and a deep understanding of the traditional methods. The process, though seemingly simple, involves specific techniques that contribute to the unique texture and flavor of the bread.

Steps involved in making Ev:

  1. Flour Selection: Bakers typically use high-gluten flour, which provides the necessary structure for rolling out the dough thinly.
  2. Dough Preparation: Flour, water, and salt are combined to form a soft, elastic dough. Kneading helps develop gluten, giving the ev its chewy texture.
  3. Resting: We let the dough rest, which relaxes the gluten and makes it easier to roll out later.
  4. Rolling Out: We roll out the dough very thin using a rolling pin on a lightly floured surface.
  5. Sac Cooking: The rolled-out dough is placed on a preheated sac. The intense heat cooks the ev quickly, creating a slightly puffed and lightly browned flatbread.

Tips for making Ev:

  • Use warm water to activate the gluten in the flour, leading to a more elastic dough.
  • Knead the dough well to develop gluten and achieve a smooth texture.
  • Don’t overwork the dough, as this can make it tough.
  • Heat the sac thoroughly before placing the dough for even cooking.
  • Watch the ev closely while cooking, as it burns easily due to its thinness.

A World of Variations: Exploring Different Types of Ev

While the basic recipe for ev remains consistent, regional variations and creative interpretations abound. Here’s a glimpse into the diverse world of ev:

  • Gözleme: This popular stuffed version features ev filled with savory ingredients like cheese, potatoes, or spiced meat before being cooked on a sac.
  • Pide: This boat-shaped bread is made with ev dough and topped with various ingredients like cheese, meat, or vegetables, resembling a pizza.
  • Yufka: This thin and layered variant of it is used to create pastries like börek and sigara börek.
  • Bazlama: This thicker version of it is often served with stews or dips.
  • Tandır Ekmeği: Cooked in a special clay oven called a tandır, this ev variant has a unique smoky flavor.

Beyond these regional variations, ev serves as a base for numerous other dishes. It can be used for wraps, toasted for sandwiches, or torn into pieces for dipping in soups and stews.


Is Evırı similar to pita bread?

Ev shares some similarities with pita bread. This flatbread, made with simple ingredients, shares some similarities with pita bread. However, key differences exist between the two. Typically thinner and denser than pita bread, it achieves a less puffy texture due to the lack of leavening. Traditionally cooked on a sac, ev contrasts with pita bread which can be baked in an oven.

Where can I find Ev outside of Turkey?

It might be less common outside of Turkey, but you might find it in Turkish restaurants or specialty grocery stores with a focus on Mediterranean cuisine. Look for flatbreads labeled as bread.”

Can I make Ev at home if I don’t have a sac?

While a sac provides the traditional cooking method, you can still create a delicious ev at home. Use a preheated cast iron skillet or griddle over medium heat. Watch the ev closely to ensure it doesn’t burn.


Evırı stands as a testament to the enduring legacy of Turkish cuisine. Its simplicity, versatility, and rich cultural significance make it a cornerstone of countless meals. Whether enjoyed plain, stuffed with savory fillings, or transformed into other dishes, it offers a delightful taste of Turkish culinary tradition. So, next time you encounter it, take a moment to appreciate its history, the skill involved in its creation, and the delicious flavors it brings to the table.

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