Turkish Flatbread

5 from 7 votes
Prep Time 1 hr 30 mins
Cook Time 20 mins
Rest Time 2 hrs 10 mins
Total Time 4 hrs
Course Dinner
Cuisine European
Servings 8 people
Calories 346 kcal


  • 1 cube Yeast fresh
  • 50 g Liquid butter
  • 1 tsp Sugar
  • 1 Egg
  • 500 g Flour
  • 2 tbsp Milk
  • 1 tsp Sesame
  • 1 tsp Black cumin
  • Salt from the mill
  • 2 tsp Salt


  • Stir the yeast and sugar into 250 ml of lukewarm water.
  • Put the flour in a bowl and make a well in the flour with a tablespoon. Pour in the yeast-water mixture. Add the butter, egg and salt and knead everything with the dough hook for at least 5 minutes. Finally, continue kneading with your hands and shape the dough into a ball. Cover the yeast dough in a warm place for 60 minutes .
  • Knead the dough briefly again and cut in half. Roll out each piece of dough. About 25 cm in diameter, place the pieces of dough on a baking sheet lined with baking paper and cover and let rise for 10 minutes.
  • Using a knife, cut a checkerboard pattern into each flatbread. Cover both flatbreads and let rise for 60 minutes. Oven to 200 degrees (convection: 180 degrees), preheat. Brush flatbreads with milk, sprinkle with salt from the mill, sesame seeds and black cumin and bake in the hot oven for about 20-25 minutes. Take the flatbreads out of the oven and let them cool down.
  • We had carrot mango soup with us.


Serving: 100gCalories: 346kcalCarbohydrates: 58.3gProtein: 8.6gFat: 8.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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