Go Back
Amal

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 –8 flatbreads
Course: Bread
Cuisine: Turkish-Inspired
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Divide the dough into equal portions and roll each one into a thin round shape.
  3. Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
  4. Cook each flatbread for 2–3 minutes per side, until golden brown and slightly puffed.
  5. Brush the hot flatbread with melted butter for extra flavor and softness.
  6. 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.