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Turkish Flatbread with Parsley and Olive Oil – A Taste of Tradition

This Turkish flatbread is soft, chewy, and full of flavor. Made with simple ingredients like flour, olive oil, and parsley, this stovetop bread is quick and easy to prepare. No oven is required—just mix the dough, let it rise, and cook it in a pan for a golden-brown, fluffy flatbread. Brushed with olive oil and sprinkled with fresh parsley, it pairs perfectly with dips, soups, or grilled meats. Enjoy this traditional bread fresh off the pan for the best taste!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 flatbreads
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons dry yeast 10 g
  • 2 teaspoons sugar 10 g
  • 2/3 cup warm water 165 ml
  • 2 ½ cups all-purpose flour 300 g
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons fresh parsley chopped
  • Additional olive oil for brushing

Method
 

  1. In a small bowl, mix the dry yeast, sugar, and warm water. Stir and let it sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, then knead for about 8–10 minutes until smooth and elastic.
  3. Cover the dough and let it rest for 1 hour, or until doubled in size.
  4. Divide the dough into 4 equal portions. Roll each portion into a round shape, about ¼ inch thick. Sprinkle with chopped parsley and gently press it into the dough.
  5. Heat a dry pan over medium heat. Cook each flatbread for about 2–3 minutes on one side until bubbles form, then flip and cook for another 2 minutes until golden brown.
  6. Remove from the pan and brush with olive oil while warm. Serve fresh and enjoy!

Notes

  • If using whole wheat flour, mix it with all-purpose flour for a softer texture.
  • Flatbreads can be frozen and reheated in a dry pan or oven.
  • To add extra flavor, sprinkle sesame seeds or garlic powder before cooking.
  • Serve with hummus, tzatziki, or use it as a wrap for grilled meats and veggies.