Soft and chewy, this no-oven Turkish flatbread is the ultimate go-to when I want homemade bread without turning on the oven. Cooked entirely on the stovetop, it’s perfect for wraps, dips, or simply enjoying warm with a drizzle of olive oil and a sprinkle of herbs. With a tender interior and lightly crisp exterior, this bread is as satisfying as it is versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ½ cups all-purpose flour
1 tsp sugar
2 tsp instant yeast
1 ½ tsp salt
1 cup warm water
½ cup plain yogurt (room temperature)
2 tbsp olive oil
Extra flour for dusting
Optional: butter or olive oil for brushing
Directions
I start by whisking together the flour, instant yeast, sugar, and salt in a large mixing bowl.
Then I add the warm water, room temperature yogurt, and olive oil. I mix everything with a spoon until a rough, shaggy dough forms.
Next, I knead the dough either by hand or in a stand mixer for 8–10 minutes until it becomes soft and elastic.
I cover the dough with a damp towel and let it rise in a warm spot for about 1 hour, or until it doubles in size.
Once the dough is risen, I divide it into 8 equal portions and shape each piece into a ball.
On a lightly floured surface, I roll out each dough ball into a flat round about ¼ inch thick.
I heat a dry skillet (non-stick or cast iron works best) over medium heat.
I cook each flatbread for 2–3 minutes on one side, waiting for bubbles to form and the bottom to turn golden.
Then I flip it and cook for another 1–2 minutes on the other side.
After cooking, I sometimes brush them with melted butter or olive oil for extra flavor.
Servings and timing
This recipe makes 8 servings. It takes about 15 minutes to prep, 20 minutes to cook, and around 1 hour of rising time, for a total of approximately 1 hour and 35 minutes. Each flatbread is about 190 kcal.
Variations
I sometimes mix in chopped fresh herbs like parsley or dill into the dough for a flavorful twist.
For a whole wheat version, I replace up to half the flour with whole wheat flour.
I’ve also added minced garlic or cumin seeds for a bit of extra aroma and spice.
If I want a thinner, more pliable wrap, I roll the dough out slightly thinner than ¼ inch.
Storage/Reheating
Once cooled, I store the flatbreads in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, I freeze them with parchment between each piece and reheat straight from frozen on a skillet or in the microwave. To reheat, I usually warm them on a dry skillet over low heat until soft and steamy.
FAQs
How do I know when the dough has risen enough?
I look for the dough to double in size. Pressing it gently with a finger should leave a slight indentation that doesn’t spring back quickly.
Can I use Greek yogurt instead of plain yogurt?
Yes, I’ve used Greek yogurt when that’s what I have. I just thin it with a tablespoon or two of water since it’s thicker than plain yogurt.
What type of skillet works best for cooking the bread?
I get the best results using a cast iron or non-stick skillet. These distribute heat evenly and prevent the dough from sticking.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and let it rise in the fridge overnight. I let it sit at room temperature for 30 minutes before shaping and cooking.
Is this bread vegan?
The base recipe includes yogurt, which is not vegan, but I’ve had success using a plant-based yogurt alternative for a vegan-friendly version.
Conclusion
No-oven Turkish bread is one of those recipes I rely on time and time again. It’s easy, adaptable, and so satisfying to make from scratch. Whether I’m serving it alongside a Mediterranean mezze platter or using it for wraps, this stovetop bread never disappoints. With just a few ingredients and a skillet, I can enjoy warm, fresh flatbread anytime.
📖 Recipe:
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No-Oven Turkish Bread
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Soft and chewy no-oven Turkish flatbread made entirely on the stovetop. Perfect for wraps, dips, or enjoying warm with olive oil and herbs. Easy to make with simple pantry ingredients and a skillet.
Ingredients
3 ½ cups all-purpose flour
2 tsp instant yeast
1 tsp sugar
1 ½ tsp salt
1 cup warm water
½ cup plain yogurt (room temperature)
2 tbsp olive oil
Extra flour for dusting
Optional: butter or olive oil for brushing
Instructions
- In a large mixing bowl, whisk together flour, instant yeast, sugar, and salt.
- Add warm water, room temperature yogurt, and olive oil. Mix with a spoon until a rough dough forms.
- Knead the dough by hand or with a stand mixer for 8–10 minutes until soft and elastic.
- Cover the dough with a damp towel and let it rise in a warm place for 1 hour or until doubled in size.
- Divide the risen dough into 8 equal portions and shape each into a ball.
- On a lightly floured surface, roll each ball into a round about ¼ inch thick.
- Heat a dry non-stick or cast iron skillet over medium heat.
- Cook each flatbread for 2–3 minutes on one side until bubbles form and bottom is golden.
- Flip and cook for another 1–2 minutes on the other side.
- Optionally, brush with melted butter or olive oil after cooking for added flavor.
Notes
Use chopped herbs like parsley or dill for added flavor in the dough.
Substitute up to half the flour with whole wheat flour for a healthier version.
Add minced garlic or cumin seeds for extra aroma.
Roll thinner than ¼ inch for a more pliable wrap-style bread.
Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.
Freeze flatbreads with parchment between them for longer storage.
Reheat on a skillet or microwave until soft and warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 flatbread
- Calories: 190
- Sugar: 1g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 2mg
