Turkish Bread Recipe

This recipe yields soft, fluffy Turkish flatbread perfect for dipping or scooping up your favorite dishes!


  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ½ cups warm water (105°F to 115°F)
  • 1 tablespoon olive oil


  1. Activate the yeast: In a large bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5-10 minutes, until it becomes frothy and active.
  2. Combine dry ingredients: Add flour and salt to the yeast mixture and stir until just combined. You may need to use a spoon or dough whisk at first.
  3. Knead the dough: Add olive oil and knead the dough for about 5 minutes on a lightly floured surface. The dough will be slightly sticky, but should become smoother and more elastic as you knead.
  4. First rise: Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-1 ½ hours, or until doubled in size.
  5. Shape the bread: Punch down the dough and divide it into 8-10 equal pieces. Shape each piece into a ball, then roll them out on a lightly floured surface into circles about ¼ inch thick.
  6. Second rise (optional): You can let the shaped dough rest for another 15-20 minutes for a slightly fluffier bread.
  7. Preheat the oven: Preheat your oven to 450°F (230°C).
  8. Bake the bread: Place the rolled-out dough rounds on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until golden brown and puffed.
  9. Serve: Brush the baked bread with additional olive oil (optional) and enjoy warm!

Leave a Comment