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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/turkish-flat-bread-recipe/