Turkish Flat Bread Recipe

Introduction

Turkish Flat Bread is a soft, flavorful bread perfect for wrapping, dipping, or enjoying on its own. With a tender crumb enriched by yogurt and olive oil, it’s a versatile addition to any meal. This recipe is simple and yields delicious, homemade flatbreads in no time.

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.
2. Step 2: Whisk in the Greek yogurt, olive oil, and kosher salt into the activated yeast mixture.
3. Step 3: Add the flour and chopped parsley, then stir with a wooden spoon or sturdy spatula until the dough begins to come together.
4. Step 4: Turn the dough out onto a well-floured counter. Sprinkle extra flour as needed while kneading until the dough is smooth and elastic.
5. Step 5: Divide the dough into 10 equal pieces. Lightly dust them with flour, cover with a clean kitchen towel, and rest for 15 minutes.
6. Step 6: Preheat a medium sauté pan over medium-low heat. Roll one dough piece into an approximately 7-inch circle while the pan heats.
7. Step 7: Lightly brush the top surface of the rolled dough with olive oil. Place it oiled side down into the hot pan, then brush the top side with oil.
8. Step 8: Cook for 1 to 1½ minutes until the top is bubbly and the underside is golden around the edges and spots.
9. Step 9: Flip the flatbread and cook the other side for 60-90 seconds until small golden spots appear. Avoid overcooking.
10. Step 10: Repeat the rolling, oiling, and cooking process with the remaining dough pieces.
11. Step 11: Optionally, sprinkle the finished flatbreads with extra chopped parsley and stack them wrapped in a clean towel to steam and stay soft.

Tips & Variations

• Use warm water for the yeast to activate properly but avoid overheating, which can kill the yeast.
• Fresh parsley adds brightness, but you can substitute with chopped cilantro or omit if preferred.
• For a richer flavor, brush cooked flatbreads with a little garlic-infused olive oil before serving.
• If dough feels too sticky while kneading, add flour gradually until manageable without making it dry.

Storage

Store cooled flatbreads in a ziplock bag at room temperature for up to 2 days or freeze for longer storage. To reheat, warm them in a dry pan for 1-2 minutes per side or wrap in paper towels and heat on low in the microwave until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

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

What can I use if I don’t have Greek yogurt?

Plain yogurt works well as a substitute. For a thicker texture, you may strain regular yogurt through cheesecloth before using.

Turkish Flat Bread Recipe

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4.5 from 119 reviews

Turkish Flat Bread is a soft, fluffy, and flavorful bread made with simple ingredients including Greek yogurt, olive oil, and fresh parsley. This quick bread is cooked on the stovetop in a sauté pan, resulting in a golden and slightly bubbly flatbread perfect as a side or for wrapping your favorite fillings.

• Author: Daniel
• 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

Wet Ingredients

• 1¼ cups warm water (105-110˚F)
• ¾ cup Greek-style yogurt
• 2 tablespoon extra virgin olive oil

Dry Ingredients

• 2 ¼ teaspoons active dried yeast (1 packet)
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 3 ¾ cups all-purpose flour (more as needed and for the counter)

Herbs

• ¼ cup finely chopped flat leaf parsley

Instructions

1. Activate the yeast: Combine the yeast, sugar, and warm water in a medium-large bowl. Stir well and let it sit in a warm place for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
2. Mix wet ingredients: Whisk the Greek yogurt, olive oil, and kosher salt into the activated yeast mixture until smooth and well combined.
3. Add dry ingredients: Stir in the all-purpose flour and chopped parsley using a wooden spoon or a sturdy spatula, mixing until the dough begins to come together.
4. Knead the dough: Turn the dough out onto a well-floured counter, adding extra flour as needed (approximately ½ cup or more) while kneading the dough to form a smooth, elastic ball.
5. Divide and rest dough: Divide the dough into 10 equal pieces. Sprinkle them lightly with flour and cover with a clean kitchen towel. Let them rest for 15 minutes to relax the gluten.
6. Preheat pan and roll dough: Preheat a medium sauté pan over medium-low heat. While heating, roll one dough portion into an approximately 7-inch circle.
7. Oil and cook first side: Lightly brush the top surface of the dough circle with extra virgin olive oil. Place the oiled side down in the hot pan. Brush the top side with oil as well. Cook for 1 to 1 ½ minutes until bubbles cover the surface and the underside is golden around the edges and in spots.
8. Flip and cook second side: Flip the flatbread and cook for an additional 60-90 seconds until a few small golden spots appear. Avoid overcooking on this side.
9. Repeat with remaining dough: Repeat rolling, oiling, and cooking steps for the remaining dough pieces.
10. Finish and store: Optionally sprinkle cooked flatbreads with more chopped parsley. Stack them in a clean kitchen towel to keep warm and let steam for softness. When cooled, store in a ziplock bag. Reheat by warming in a dry pan or microwaving wrapped in paper towels on low power.

Notes

• Adjust flour quantity as needed for kneading to prevent sticking but keep the dough soft.
• Use medium-low heat to avoid burning the flatbread while allowing it to cook through.
• Stacking breads in a towel helps retain moisture and softness.
• Store leftovers in an airtight bag; reheat gently to maintain texture.

Keywords: Turkish flatbread, Turkish bread, stovetop flatbread, yogurt flatbread, homemade bread, soft flatbread, parsley flatbread