Turkish bread: the most delicious and easy bread you will ever make!

Total time: 50 Min
Difficulty: Low
Serves: 4 people
By Cookist

Flatbreads—in all shapes and sizes—are loved by all around the world. Most regions have their own variation on some type of flatbread, some yeasted, and others made with baking powder. They’re easy to make and cook (no need for an oven), and best of all…they’re super tasty! This Turkish Bread is made with dry yeast, which adds more flavor than that of traditional flatbread. Adding the milk to the dough makes it more pliable once cooked. Enjoy it with a spread of hummus, or enjoy it with a saucy curry. It’s even good enough on its own! It will become your new favorite side dish!


To make smaller flatbreads, divide the dough into 12 pieces.

The dough can also be used to make pizza!

Cook the flatbreads until you start to see bubbles forming on the surface before flipping them over.

A heavy-bottomed pan (like cast iron) will work best for this recipe as it retains heat well. This is necessary for the thick flatbreads to be cooked thoroughly.

The dough is slightly sticky. Don’t add more flour than the recipe states, this will result in a dry flatbread.


How To Serve Turkish Flatbread

The flatbread can be enjoyed plain, or with a spread like hummus, cream cheese, or fruit preserves.

You can also make mini pizzas. Simply topped the cooked flatbread with tomato sauce and toppings and bake for 5-8 minutes in a 425˚F oven.

How to Store Turkish flatbread

Store the flatbreads in the fridge for up to 3 days. You can also store the uncooked dough in the fridge for about 3 days. Alternatively, the dough balls can be frozen for up to 3 months. Just make sure to wrap them tightly with plastic wrap.

How To Reheat Turkish Flatbread

Reheat the flatbread in a skillet over medium heat for about 1 to 2 minutes on each side.

1 pound
warm milk
5 fl. oz
Warm water
5 fl. oz
1 tsp
Dry yeast
2 tbsp
Olive oil
3 tbsp
Chopped Parsley
chili flakes

Whisk the flour with salt and yeast.

Add warm water and milk and mix just until liquids absorb.

Add olive oil and mix it in until smooth dough forms (around 10 minutes). Form the dough into a ball, cover it with vegetable oil, and set aside in a warm place for 1 hour or until doubled in size.

When the dough is done rising, cut it into 6 and roll each piece into a ball.

Roll out each flatbread and place on a pan preheated on medium-high heat. Cook for 5-6 minutes (2.5-3 minutes on each side). When you flip each flatbread, it should rise to make a pocket in the middle.

Brush each hot flatbread with oil, then top with parsley and chili flakes.

Serve and enjoy!

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