Hardwood Baker's Rolling Pin — For Borek, Baklava and Pastry

hardwood baker's rolling pin — börek, baklava, and pastry dough

The rolling pin is the essential tool for any kitchen that makes börek, baklava, gözleme, or any yufka-based pastry. The Turkish rolling pin — oklava — is traditionally long and thin, designed to roll dough into the wide, thin sheets that these pastries require. This hardwood version gives you the weight and smoothness needed to roll dough evenly across its full width without dragging or sticking.

Hardwood is the traditional material for a rolling pin: dense enough to provide the right amount of pressure, smooth enough to glide across dough without friction, and durable enough to last for years of regular use. No coatings, no moving parts — just honest hardwood doing what it has always done in Anatolian kitchens.

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Specifications

• Material: Hardwood
• Use: Börek · baklava · gözleme · yufka · pizza · bread dough
• Hand wash only — do not soak

Curated by Rootsware · Crafted in Turkey

Why We Selected This Piece

At Rootsware, we carry kitchen tools that belong in a Turkish or Middle Eastern kitchen — the flat metal skewer for sis kebab, the serving tong for a proper mezze spread, the lemon squeezer that gets used at almost every meal. These are necessities in the household that cooks this cuisine regularly.

Care & Cleaning

• Hand-wash with mild soap and warm water after each use.
• For metal skewers: dry immediately to prevent rust. Store flat or hanging.
• For bamboo and wooden tools: hand-wash only — never soak or dishwasher.
• For metal tools: dishwasher safe unless the handle is wood or plastic.

Frequently Asked Questions

Flat vs round skewers?
Flat skewers prevent meat from spinning when you turn them. For kofte and shish kebab, always use flat.

How many skewers do I need?
6 skewers covers one round for a family grill. Buy two sets for more than 4 people.

Bamboo skewers on charcoal?
Yes, but soak in water for 30 minutes before use. Metal skewers do not require soaking.