This homemade Turkish bread is soft, fluffy, and beautifully golden, with a light pocket forming inside as it cooks. Made with simple pantry ingredients and cooked on the stovetop, this flatbread is perfect for wrapping, dipping, or serving alongside hearty meals.
Brushed with olive oil and finished with parsley and chili flakes, it delivers authentic Mediterranean flavor without the need for an oven. Whether you’re making sandwiches, serving soup, or enjoying it warm on its own, this bread is pure comfort.
Who Is This Recipe For?
This recipe is perfect for:
- Home bakers of all levels, including beginners
- Fans of Mediterranean and Turkish cuisine
- Anyone without an oven looking for stovetop bread
- Families who want fresh, homemade bread fast
Why It’s Great
- No oven required — cooks entirely on the stovetop
- Soft, airy texture with a natural pocket
- Made with simple, affordable ingredients
- Ready in under 90 minutes
- Versatile for wraps, dips, or side dishes
Ingredients
- 500 g (1 lb) all-purpose flour
- 150 ml (5 fl oz) warm milk
- 150 ml (5 fl oz) warm water
- 1 teaspoon salt
- 2 tablespoons dry yeast
- 3 tablespoons olive oil
- Vegetable oil (for coating dough)
- Chopped fresh parsley
- Chili flakes (to taste)
Kitchen Equipment Needed
- Large mixing bowl
- Whisk
- Clean work surface
- Rolling pin
- Non-stick pan or cast-iron skillet
- Clean kitchen towel
How to Make Turkish Bread
- Prepare the dough
In a large bowl, whisk together flour, yeast, and salt. Add warm milk and warm water, mixing until the dough begins to come together. - Knead and enrich
Add olive oil and knead the dough for about 10 minutes, until smooth and elastic. - First rise
Shape the dough into a ball, lightly coat it with vegetable oil, cover, and place in a warm spot for about 1 hour, or until doubled in size. - Divide and shape
Once risen, divide the dough into 6 equal pieces. Roll each piece into a ball and let rest for 5 minutes. - Roll out
Roll each dough ball into a flat circle, about ½ cm thick. - Cook the bread
Heat a pan over medium-high heat. Cook each flatbread for 2½–3 minutes per side. Flip when bubbles appear — the bread should puff and form a pocket. - Finish and serve
Brush hot flatbreads with olive oil and sprinkle with chopped parsley and chili flakes. Serve warm.
Storage
- Room Temperature: Store wrapped in a clean towel for up to 1 day
- Refrigerator: Keep in an airtight container for up to 3 days
- Freezer: Freeze flatbreads with parchment between layers for up to 2 months
Reheat in a dry pan or wrapped in foil.
FAQ
Why didn’t my bread puff?
The pan may not have been hot enough, or the dough may have been rolled too thick.
Can I use instant yeast?
Yes, instant yeast works perfectly with no changes needed.
Can I make it without milk?
Yes, replace milk with water for a dairy-free version.
What can I serve this with?
This bread pairs well with hummus, kebabs, soups, grilled meats, or wraps.
Conclusion
This Turkish bread recipe is simple, reliable, and incredibly satisfying. Soft on the inside with a lightly crisp exterior, it’s a perfect everyday flatbread that works for countless meals. With minimal ingredients and no oven required, it’s a must-try recipe for anyone who loves fresh homemade bread.
