Ingredients 
Source 
Wheat starch
Flour

Preparation
The consistency of the bastık paste is a little thinner than the sausage paste, so the starch content is reduced. The prepared paste is poured onto the bastık cloths spread on the ground with a handle. Two people hold the ends of the cloths to spread it evenly in a thin layer. The excess paste is removed by tilting the cloth with a rolling pin, spread on a flat surface and left to dry. The dried bastık is soaked the next day by turning the cloth inside out, slowly separated from the cloth, sprinkled with starch and stored in a folded cloth bag.

*The process of making bastık, cek, sausage, kesme, their mixtures and amulet is called şire çedil;tırmaarma in Urfa.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN