How to make Turkish Flatbread | No bake | Makes 10 large flatbreads

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while being versatile.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

sesame seeds

🥗Healthier: poppy seeds

💰Cheaper: sunflower seeds

Poppy seeds offer a similar crunch at a lower cost.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

Place lukewarm water, sugar, and yeast into a bowl and stir lightly.

Let the mixture sit aside for 10 minutes until bubbling and foamy.

Add Greek yogurt to the mixture. If unavailable, use thicker yogurt or regular yogurt.

Add salt and olive oil, stirring until there are as few lumps as possible in the yogurt.

Add flour and stir until a dough forms.

Turn the dough onto a lightly floured surface, coating it in flour as it will be quite sticky.

Use a bench scraper to help knead and dry the dough.

Divide the dough into 10 equal portions and shape them into balls.

Let the balls rest for 15 minutes, during which they will rise.

Roll out each ball until it's less than a quarter of an inch thick, ensuring it's not so thin that you can see your hand underneath.

Heat a pan with some olive oil.

Cook each rolled flatbread in the hot pan for approximately 2 minutes until golden on one side, then flip and repeat on the other side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens