Crispy Turkish Flatbread – The No-Yeast, No-Oven Bread That’s Taking the World by Storm
This Crispy Turkish Flatbread is soft, buttery, and incredibly easy to make—no yeast, no oven, and no long waiting times. Made with simple pantry ingredients, this bread is perfect for wraps, dipping, or enjoying on its own. Cooked on a skillet, it has a crispy, golden-brown exterior with a tender and chewy inside. If you’ve ever wanted fresh, homemade bread in under 30 minutes, this recipe is for you!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 flatbreads 1x
- Category: Bread
- Method: Pan-Frying
- Cuisine: Turkish-Inspired
Ingredients
Scale
- 570 g (20 oz) all-purpose flour
- 400 ml (1 3/5 cups) warm water
- 3 g (1/2 tsp) sugar
- 5 g (1 tsp) salt
- 100 g (3.5 oz) butter, melted
- 50 ml (1/5 cup) vegetable oil
Instructions
- In a large mixing bowl, combine flour, sugar, and salt. Gradually add warm water and knead until a smooth dough forms. Let it rest for 15 minutes.
- Divide the dough into equal portions and roll each one into a thin round shape.
- Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
- Cook each flatbread for 2–3 minutes per side, until golden brown and slightly puffed.
- Brush the hot flatbread with melted butter for extra flavor and softness.
- Serve warm and enjoy with dips, wraps, or as a side to your favorite dishes.
Notes
- For a vegan version, replace butter with olive oil or plant-based butter.
- If you prefer crispier flatbread, cook for an extra minute per side.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- To reheat, warm in a dry skillet for a few seconds on each side.