Ingredients (Serves 6) 
Yeast dough for 2 loaves 
2 cups milk
2 eggs
1 tea glass of plain butter
3 tea glasses of granulated sugar or molasses 
3 cups of water
1 cup of walnut kernels

Preparation
Put two eggs and two cups of milk into the dough in a bowl and whisk well. The beaten dough taken with a ladle is poured into an oiled pan and cooked on low heat in two layers the size of a tea plate, and the pan is continuously oiled until the dough is finished. The remaining oil is put in a pot. When it melts, three glasses of water and three glasses of sugar and oil are added and boiled, and poured over the stone breads. When you have thoroughly inhaled the honey, you sprinkle ground walnuts on it.

*In the Urfa dialect, the letter (t) at the beginning of some words sometimes turns into the letter (d), as in comb, sweet, salt and stone, and therefore it is pronounced as taş ekmek.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN