Flatbreads, in all shapes and sizes, are loved around the world. Most regions have their own variation on some type of flatbread, some leavened and some made with baking powder. They are easy to make and cook (no oven required), and best of all… they are super tasty! This Turkish bread is made with dry yeast, which adds more flavor than traditional flatbread. Adding milk to the dough makes it more flexible once cooked. Enjoy it with a hummus spread, or enjoy it with a spicy curry. It’s even good enough on its own! It will become your new favorite side dish!

Tips
To make smaller flatbreads, divide the dough into 12 pieces.

The dough can also be used to make pizza!

Cook the flatbreads until you start to see bubbles forming on the surface before flipping.

A heavy-bottomed skillet (such as cast iron) will work best for this recipe, as it retains heat well. This is necessary for thick flatbreads to cook well.

The dough is slightly sticky. Do not add more flour than the recipe calls for, this will result in a dry flatbread.

How to Serve Turkish Flatbread
Flatbread can be enjoyed plain or spread as hummus, cream cheese, or fruit preserves.

You can also make mini pizzas. Simply top the cooked flatbread with tomato sauce and toppings and bake for 5-8 minutes in a 425˚F oven.

How to Store Turkish Flatbread
Store flatbreads in the refrigerator for up to 3 days. You can also store the raw dough in the fridge for about 3 days. Alternatively, the dumplings can be frozen for up to 3 months. Just make sure you wrap them well with plastic wrap.

How to Reheat Turkish Flatbread
Reheat the flatbread in a skillet over medium heat for about 1 to 2 minutes on each side.

Ingredients
FLOUR
1 pound
HOT MILK
5 fl. oz
WARM WATER
5 fl. oz
SALT
1 teaspoon
DRY YEAST
2 tablespoons
OLIVE OIL
3 tablespoons
CHOPPED PARSLEY
CHILI FLAKES

Whisk the flour with salt and yeast.

Add warm water and milk and mix until liquids are absorbed.

Add olive oil and mix until a smooth dough forms (about 10 minutes). Shape the dough into a ball, coat with vegetable oil, and set aside in a warm place for 1 hour or until doubled in size.

When the dough is done rising, cut it into 6 and roll each piece into a ball.

Roll out each flatbread and place in a preheated skillet over medium-high heat. Cook for 5-6 minutes (2.5-3 minutes on each side). As you flip each flatbread over, it should rise to form a pocket in the middle.

Brush each hot flatbread with oil, then top with parsley and chili flakes.

Serve and enjoy!