Turkish Flatbread

Try it with a salad or a dip.

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Turkish Flatbread

  • Servings: 1 bread
  • Difficulty: easy
  • Print


  • 20g / 0.7oz of a fresh baker’s yeast
  • 300ml / 10 1/4fl oz of lukewarm water
  • 450g / 15.9oz of plain wheat flour
  • 1 heaping tsp of sea salt
  • 1 egg
  • 1 tsp of honey
  • 1 tbsp of olive oil
  • sesame seeds to sprinkle


  1. Crumble the yeast and stir it into lukewarm water, until dissolved. Set aside for 10 minutes, until frothy.

  2. In a large mixing bowl combine flour and salt. Add yeast mixture and using an electric mixer fitted with hooks, knead to a soft, elastic dough that clears the sides of the bowl. Cover the bowl with a damp kitchen towel and leave to rest at room temperature for 1 hour or until doubled in size.

  3. Preheat the oven to 220°C / 430°F. Transfer the dough onto a flour-dusted workspace and knead it briefly.

  4. Using your hands stretch the dough and form an oval. Transfer it onto a large baking sheet, lined with parchment baking paper. Using a sharp knife score the surface of the bread to create the typical diamond pattern. Set aside for an additional 10 minutes to rest.

  5. Whisk together egg, olive oil, and honey. Brush the bread with the egg wash and sprinkle with sesame seeds. Bake in the middle of the oven for 12 minutes.


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