Turkish Flatbread Recipe (No Kneading Needed!)
Turkish flatbread recipe with no kneading needed. Soft, puffy, and easy to make on the stove with basic ingredients. Perfect for wraps or dipping.
Ingredients
Dry ingredients
- 500 grams (about 4 cups) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dry yeast
Wet ingredients
- 150 ml (5 fl. oz) warm milk (use halal-certified or plant-based milk)
- 150 ml (5 fl. oz) warm water
- 3 tablespoons olive oil (plus extra for brushing)
Toppings (optional)
- Chopped fresh parsley
- Chili flakes
Instructions
- In a large mixing bowl, whisk together the flour, salt, and dry yeast until well combined.
- Pour in the warm milk and warm water, then mix until a sticky dough forms.
- Add the olive oil and knead the dough until it becomes soft and smooth (about 10 minutes, but no stress if it’s not perfect).
- Lightly oil the dough and the inside of the bowl, cover it with a clean towel, and let it rise in a warm spot for about an hour or until doubled in size.
- Punch down the dough to release the air, then divide it into 6 equal pieces and roll each into a ball.
- Using a rolling pin, flatten each ball into a round, about 1/4 inch thick.
- Heat a non-stick or cast iron pan over medium-high until it’s nice and hot.
- Place one flatbread in the dry pan and cook for 2.5 to 3 minutes, flip, then cook the other side for another 2.5 to 3 minutes until it puffs and gets golden brown.
- As soon as each flatbread comes off the pan, brush it with a little olive oil and sprinkle with parsley and chili flakes if you like a bit of extra flavor.