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Turkish flatbread

Turkish flatbread is perfect for fillingdipping and topping. Whether in the morning, at lunchtime or in the evening – this bread goes with every meal. Do you happen to have guests in the house soon? Then you can easily make it yourself with just a handful of ingredients that you are sure to have in the cupboard.

The best Turkish flatbread

Crispy on the outside, fluffy on the inside and when you bite into it, the black cumin and sesame seeds should pop off the crust and spread all over your clothes. The flatbread tastes best when it comes straight out of the oven … still slightly warm and particularly crispy. Do you buy your bread in the supermarket? Then it’s usually packaged in a plastic bag and tastes bland and rubbery. So don’t and bake it with this simple recipe!

Vegan flatbread

Many flatbread recipes are made with yoghurt or milk and many of my friends also bake it with dairy products. This is also how the original Turkish flatbread is made. I decided against it because not everyone consumes animal products. And when I invite friends over, I like to make a mezze with Turkish or Lebanese flatbread, accompanied by dips such as baba ghanoushhummusfava or muhammara. And in no time at all, a table full of vegan delicacies has been conjured up.

You can easily prepare the dough by simply mixing a water and yeast mixture and kneading it with flour and olive oil to form a dough. Leave it to rest for about 1 hour, knead it into a flatbread, brush it with olive oil and sprinkle it with black cumin and sesame seeds.

And when it comes out of the oven, you can serve it fragrant and fresh.

Bake the best and easiest recipe for Turkish flatbread and enjoy it. I hope you enjoy it and, of course, bon appétit.

Recipe for Turkish flatbread

Türkisches Fladenbrot liegt auf einem Tisch. Daneben steht ein Schälchen mit Öl und Za'atar.
Print Recipe Rezept speichern
Prep Time 5 minutes
Cook Time 20 minutes
1 hour 30 minutes
Servings 8 pieces
Calories 237


  • 7 g Dry yeast
  • 1 pinch Sugar
  • 400 ml lukewarm water
  • 500 g Wheat flour type 550
  • 2 teaspoon Salt
  • 4 Tablespoon Olive oil
  • 1 teaspoon Black cumin
  • 1 teaspoon Sesame


  • Dissolve the dry yeast and sugar in lukewarm water and leave to stand for approx. 10 minutes until the yeast reacts and foams slightly.
  • Place the flour in a bowl and mix with the salt. Add the yeast water and half of the olive oil and knead into a smooth dough using a food processor or your hands.
  • Cover the dough with a clean tea towel and leave to rise in a warm place for approx. 60 minutes.
  • Place the dough on a work surface dusted with flour and roll out to approx. 15 cm using a rolling pin.
  • Place the dough flatbreads on the baking tray, cover with the tea towel and leave to rise for a further 30 minutes.
  • Preheat the oven to 200° C top/bottom heat.
  • Brush the dough flatbread with the remaining olive oil and press diagonal lines into the dough with your fingertips to create a diamond pattern.
  • Sprinkle the flatbread with black cumin and sesame seeds and bake in a hot oven for approx. 20 minutes.
  • Leave the flatbread to cool slightly, cut into approx. 8 pieces and fill as desired. You can also tear the bread into pieces and use for dipping.


Recipe contains affiliate links.


Calories: 237kcal | Carbohydrates: 48g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 76mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 0.02IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 3mg

Do you need a few more ideas for dips and co. to go with your flatbread? Then definitely try the pumpkin and feta dipoven vegetables with halloumi or labneh.

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