Turkish Flat Bread Recipe

Introduction

This Turkish Flat Bread is soft, slightly tangy, and beautifully fragrant with parsley. It’s an easy-to-make bread perfect for dipping, wrapping, or serving alongside your favorite dishes.

Ingredients

• 1¼ cups warm water (105-110˚F)
• 2 ¼ teaspoons active dried yeast (1 packet)
• 1 tablespoon sugar
• ¾ cup Greek-style yogurt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 3 ¾ cups all-purpose flour (more as needed and for the counter)
• ¼ cup finely chopped flat leaf parsley

Instructions

1. Step 1: Combine the yeast, sugar, and warm water in a medium-large bowl. Stir well and let sit in a warm place for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is activated.
2. Step 2: Whisk in the Greek yogurt, olive oil, and salt until fully combined.
3. Step 3: Add the flour and chopped parsley, stirring with a wooden spoon or sturdy spatula until a shaggy dough forms.
4. Step 4: Turn the dough onto a well-floured surface and knead gently, adding more flour as needed until the dough is no longer sticky. You may need up to ½ cup additional flour.
5. Step 5: Divide the dough into 10 equal pieces. Lightly dust each piece with flour, cover with a clean kitchen towel, and let rest for 15 minutes.
6. Step 6: Preheat a medium sauté pan over medium-low heat. Roll one dough piece into a 7-inch circle while the pan heats.
7. Step 7: Lightly brush the top of the dough circle with olive oil. Place it olive oil side down in the pan, then brush the top with oil as well.
8. Step 8: Cook for 1 to 1½ minutes until bubbles form on the surface and the underside is golden around the edges and in spots.
9. Step 9: Flip the bread and cook for another 60-90 seconds until small golden spots appear. Avoid overcooking the second side.
10. Step 10: Repeat with the remaining dough pieces, rolling, oiling, and cooking each flatbread.
11. Step 11: Optionally, sprinkle finished flatbreads with extra chopped parsley. Stack them wrapped in a clean kitchen towel to steam slightly and stay soft.

Tips & Variations

• Use warm, not hot, water to activate the yeast properly without killing it.
• For a garlic flavor boost, lightly brush cooked flatbreads with garlic-infused olive oil.
• You can substitute parsley with fresh mint or cilantro for a different herbal note.
• Allowing the flatbreads to rest wrapped in a towel after cooking helps maintain their soft texture.

Storage

Store cooled flatbreads in a ziplock bag at room temperature for up to 2 days or freeze for longer storage. To reheat, warm in a dry pan for a minute or two on each side or wrap in paper towels and microwave on low power until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and cooking. Bring it to room temperature before dividing and rolling out.

What can I serve with Turkish flat bread?

This bread pairs well with dips like hummus or tzatziki, grilled meats, or as a wrap for vegetables and spreads. It’s very versatile and complements many dishes.

Turkish Flat Bread Recipe

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4.5 from 51 reviews

This Turkish Flat Bread recipe produces soft, fluffy, and flavorful flatbreads that are perfect for sandwiches, dipping, or serving alongside your favorite dishes. Made with warm water, yeast, Greek yogurt, olive oil, parsley, and simple pantry staples, these flatbreads are cooked on the stovetop for a quick, easy, and rustic bread option that complements Mediterranean and Middle Eastern cuisines wonderfully.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 10 flatbreads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1¼ cups warm water (105-110˚F)
• 2¼ teaspoons active dried yeast (1 packet)
• 1 tablespoon sugar
• ¾ cup Greek-style yogurt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 3¾ cups all-purpose flour (more as needed, plus flour for dusting)
• ¼ cup finely chopped flat leaf parsley

Instructions

1. Activate Yeast: In a medium-large bowl, combine the warm water, active dried yeast, and sugar. Stir well and let the mixture sit in a warm place for 5 to 10 minutes until foamy and bubbly, indicating the yeast is activated.
2. Mix Wet Ingredients: Whisk in the Greek yogurt, extra virgin olive oil, and kosher salt into the activated yeast mixture until well combined.
3. Form Dough: Add the all-purpose flour and chopped parsley to the wet ingredients. Stir with a wooden spoon or sturdy spatula until a shaggy dough forms. Transfer the dough to a well-floured surface and knead gently, incorporating additional flour as needed (up to ½ cup) until the dough is no longer sticky.
4. Portion Dough: Divide the dough into 10 equal pieces. Lightly sprinkle each piece with flour and cover them with a clean kitchen towel. Allow the dough pieces to rest for 15 minutes to relax and rise slightly.
5. Preheat Pan and Roll Dough: Preheat a medium saute pan over medium-low heat. While heating, roll one portion of dough into a 7-inch circle on a floured surface. Brush the top surface lightly with extra virgin olive oil.
6. Cook First Side: Place the dough circle in the hot pan with the oiled side down. Lightly brush the top (now facing up) with olive oil. Cook for 1 to 1½ minutes until the top surface bubbles and the bottom side is golden around the edges and in spots.
7. Cook Second Side: Flip the flatbread and cook for another 60 to 90 seconds until small golden spots appear. Avoid overcooking this side to keep the bread soft.
8. Repeat Cooking: Roll, oil, and cook the remaining dough pieces in the same manner.
9. Finish and Store: Optionally sprinkle the cooked flatbreads with more chopped parsley. Stack them in a clean kitchen towel to steam slightly and retain softness. Once cooled, store the flatbreads in a ziplock bag.
10. Reheat: To reheat, warm in a dry pan without oil for 1 to 2 minutes per side or wrap in paper towels and heat in the microwave on low power until warm.

Notes

• Adjust flour quantity as needed depending on humidity and flour brand to achieve a non-sticky dough.
• Keep the cooking heat medium-low to prevent burning and ensure even cooking.
• Stacking flatbreads covered in a towel helps them steam and stay soft.
• Use fresh flat leaf parsley for optimal flavor, but you can omit if unavailable.
• For crispier flatbread, cook slightly longer on the second side, but avoid overcooking to maintain softness.

Keywords: Turkish flatbread, homemade flatbread, stovetop bread, soft flatbread, Mediterranean bread, parsley flatbread, quick bread recipe