Soft, Fluffy and Irresistible - Turkish Bread Without Oven! Incredibly Simple and Fast.

Combine 200 ml warm water, 20 grams live yeast, and 1 tbsp sugar in a bowl and stir well to dissolve.

Add 100 ml milk to the mixture and stir.

Sift 500 grams of flour into the mixture and add 1/2 tsp salt.

Combine the liquid with the flour and stir until mixed.

Add 30 ml olive oil and knead the dough for 2-3 minutes until the oil is absorbed.

Cover the dough and leave it in a warm place for 1-2 hours to rise.

Finely chop 50 grams of spring onions.

Sprinkle flour on the table and place the dough on it.

Divide the dough into 8 pieces and roll them into balls.

Keep the dough covered to prevent drying out.

Roll out each ball and add chopped onion, then close the dough like a money pouch.

Roll out again to a diameter of 15 cm (6 inches).

Heat a skillet over medium heat and add some oil, wiping off the excess with a paper towel.

Place the raw flatbread in the skillet and cook for 1-2 minutes, then flip and cook for another 1-2 minutes.

Cover the hot bread with a towel after cooking.

Brush the finished bread with olive oil and sprinkle with any leftover chopped onion.

Equipment Needed

Allergens