Turkish Flatbread Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and instant dry yeast. Stir gently and let sit for 5–8 minutes until foamy. If the mixture does not foam, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour and fine sea salt so the salt is evenly distributed.

Combine and knead

Make a well in the flour, pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a clean bowl. Place the kneaded dough in the bowl, turning once to coat with oil. Cover with plastic wrap or a clean damp kitchen towel and let rise in a warm draft-free place for 1 to 1.5 hours, until roughly doubled in size.

Divide and rest

Punch the risen dough down gently to release air. Turn it out onto a lightly floured surface and divide into 8 equal pieces for small flatbreads or 4 pieces for larger ones. Shape each piece into a smooth ball. Cover with a towel and let rest 15 minutes to relax the gluten (this makes rolling easier).

Shape flatbreads

Working with one dough ball at a time, roll or stretch into a round or oval about 1/8 to 1/4 inch (3–6 mm) thick. If the dough resists, let it rest another 5–10 minutes. Keep the other dough balls covered to prevent drying.

Cook the flatbreads

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until hot. You can test by flicking a little water — it should sizzle and evaporate. No oil is necessary but you can lightly brush the pan with oil if desired. Place a rolled flatbread onto the hot surface. Cook 1.5–2 minutes until bubbles form and the underside has golden-brown spots. Flip and cook another 1–1.5 minutes until done. Repeat with remaining flatbreads. Keep cooked breads covered with a clean towel to stay soft.

Brush and garnish

While the breads are warm, brush each with melted butter or olive oil to keep them soft and flavorful. Sprinkle with sesame or nigella seeds if using, and a light pinch of coarse sea salt if desired. If you like, scatter chopped fresh parsley over the breads just before serving.

Serve warm. Turkish flatbreads are excellent with dips (hummus, ezme), kebabs, soups, or used as a sandwich wrap. Leftover breads can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days; reheat briefly in a hot skillet or wrapped in foil in a 350°F (175°C) oven.