Why You’ll Love This Recipe
This flatbread is wonderfully versatile and easy to make at home. It has a soft texture with a slightly chewy bite and a beautiful golden finish. Whether served warm with dips or used as a base for sandwiches, it brings authentic flavor and comfort to your table with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
instant yeast
warm water
olive oil
sugar
salt
yogurt (optional, for softness)
egg yolk (for brushing)
sesame seeds
nigella seeds (optional)
Directions
In a bowl, combine warm water, sugar, and yeast. Let it sit for a few minutes until foamy.
Add olive oil, yogurt (if using), and salt. Gradually mix in flour until a soft dough forms.
Knead the dough for about 8–10 minutes until smooth and elastic. Cover and let it rise in a warm place until doubled in size.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Divide the dough into portions and shape into round or oval flatbreads. Gently press your fingers into the dough to create dimples across the surface.
Brush the tops with egg yolk and sprinkle with sesame and nigella seeds.
Let the shaped dough rest for 10–15 minutes, then bake for 15–20 minutes until golden brown.
Remove from the oven and serve warm.
Servings and timing
Servings: 4–6 flatbreads
Prep time: 15 minutes
Rising time: 1 hour
Cook time: 20 minutes
Total time: about 1 hour 35 minutes
Variations
You can make a whole wheat version by replacing part of the flour with whole wheat flour. Add herbs like thyme or oregano for extra flavor. For a softer texture, include yogurt in the dough. You can also brush with garlic butter after baking for a richer taste.
Storage/Reheating
Store flatbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To reheat, warm in the oven at 300°F (150°C) or in a skillet until soft and heated through. You can also lightly sprinkle with water before reheating to restore moisture.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and bake later.
What is the purpose of dimpling the dough?
Dimpling helps create the traditional texture and prevents the bread from puffing too much.
Can I cook this on a stovetop?
Yes, you can cook it in a hot skillet instead of baking.
Do I need yogurt in the recipe?
No, it’s optional but adds softness and a slight tang.
What are nigella seeds?
They are small black seeds with a slightly nutty and peppery flavor.
Can I freeze Turkish flatbread?
Yes, freeze after baking and reheat when needed.
How do I make it fluffier?
Allow enough rising time and avoid adding too much flour.
Can I use whole wheat flour?
Yes, but the texture will be slightly denser.
What can I serve with this bread?
It pairs well with dips, grilled meats, or stews.
Why didn’t my bread rise properly?
The yeast may not have been active or the environment may have been too cold.
Conclusion
Turkish flatbread is a delicious and versatile bread that’s easy to prepare and perfect for many meals. With its soft texture and golden crust, it’s a wonderful addition to any table and a great way to enjoy homemade bread.
PrintTurkish Flatbread
Soft and pillowy Turkish flatbread with a lightly crisp golden crust, perfect for dipping, wrapping, or serving alongside savory dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4-6 flatbreads
- Category: Bread
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Instant yeast
- Warm water
- Olive oil
- Sugar
- Salt
- Yogurt (optional, for softness)
- Egg yolk (for brushing)
- Sesame seeds
- Nigella seeds (optional)
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let sit for a few minutes until foamy.
- Add olive oil, yogurt (if using), and salt. Gradually mix in flour until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise until doubled in size.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Divide the dough and shape into round or oval flatbreads.
- Press your fingers into the dough to create dimples across the surface.
- Brush with egg yolk and sprinkle with sesame and nigella seeds.
- Let rest for 10–15 minutes.
- Bake for 15–20 minutes until golden brown.
- Remove from the oven and serve warm.
Notes
- Yogurt adds softness but can be omitted.
- Brush with garlic butter after baking for extra flavor.
- Can be cooked in a skillet instead of baking.
- Store at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze after baking and reheat when needed.
Nutrition
- Serving Size: 1 flatbread
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg