Here’s a simple and authentic Turkish flatbread recipe — soft, slightly chewy, and perfect for dipping, sandwiches, or wraps:
Turkish Flatbread (Bazlama / Lavaş Style)
Ingredients (makes 4–6 flatbreads)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1 cup warm water (approx., adjust as needed)
- 2 tbsp olive oil (optional, for softer bread)
Instructions
- Prepare the dough:
- In a large bowl, mix flour, salt, sugar, and yeast.
- Gradually add warm water and olive oil, mixing until a soft dough forms.
- Knead:
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Let it rise:
- Place dough in a lightly oiled bowl, cover, and let it rest for 1–1.5 hours, until doubled in size.
- Shape the flatbreads:
- Divide dough into 4–6 equal portions.
- Roll each portion into a 6–8 inch round, about ¼ inch thick.
- Cook:
- Heat a nonstick skillet or griddle over medium heat.
- Cook each flatbread 2–3 minutes per side, until puffed slightly and golden brown spots appear.
- Serve:
- Serve warm with meze, dips, soups, or grilled meats.
- Can also be used for wraps or sandwiches.
💡 Tips & Variations
- For a softer bread, brush flatbreads lightly with olive oil after cooking.
- Add herbs (thyme, oregano) or sesame seeds to the dough for extra flavor.
- These flatbreads can be frozen and reheated on a skillet or in the oven.
If you want, I can make a “quick 20-minute Turkish flatbread hack” that skips the long rise but still gives soft, tasty results — perfect for last-minute meals.
Do you want me to make that version?