Turkish Yogurt and Olive Oil Flatbread Recipe
Turkish yogurt and olive oil flatbread is a soft, fluffy bread baked on a tray, perfect for tearing by hand and dipping into sauces or enjoying as a simple snack. Yogurt keeps the dough moist for a long time, while olive oil gives it a delicate Mediterranean aroma. In Turkish homes, similar flatbreads often replace regular bread at larger, shared meals.
This flatbread combines the softness of a classic yeast dough with the tenderness and subtle tang of yogurt and the aroma of olive oil. It’s easy to tear, perfect for sharing at the table, and works both as an everyday bread substitute and as an impressive addition to mezze-style spreads and parties.
Chef's tips
Use room-temperature ingredients so the dough rises evenly and quickly. Don’t add too much flour while kneading—the dough should stay slightly sticky, which guarantees a soft, fluffy crumb after baking. If your kitchen is cool, let the dough rise in the oven with just the light on or near a warm but not hot spot. For extra flavor, use a good-quality, fruity olive oil.
How to serve
Serve warm, torn into pieces, alongside hummus, baba ganoush, tzatziki, or other dips. It also pairs well with tomato or lentil soup, rich meat stews, and grilled vegetables. For a simple lunch, fill pieces of flatbread with grilled chicken, salad, and yogurt sauce to make quick wraps.
Ingredients
- wheat flour - 400 g
- plain yogurt - 200 g
- water - 80 ml
- yeast - 7 g
- sugar - 1 teaspoon
- salt - 1 teaspoon
- olive oil - 4 tablespoons
- sesame seeds - 1 tablespoon
Preparation
- Take the yogurt and water out of the fridge in advance so they reach room temperature. In a large bowl, mix the flour, instant yeast, sugar, and salt.
- Add the yogurt, water, and 2 tablespoons of olive oil. Knead the dough by hand or with a dough hook for 8–10 minutes, until smooth, elastic, and slightly sticky, but pulling away from the sides of the bowl.
- Cover the bowl with a kitchen towel and leave in a warm place for about 45–60 minutes, until the dough doubles in volume.
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray with baking paper and lightly grease it with 1 tablespoon of olive oil.
- Transfer the risen dough onto a work surface lightly greased with olive oil (do not dust with flour so the flatbread doesn’t turn out dry). Gently stretch it with your hands into a rectangle the size of the tray, trying not to press out all the air.
- Move the dough onto the tray and even out its thickness with your hands. Using your fingers, make irregular dimples all over the surface, pressing almost down to the bottom of the tray.
- Brush the top with the remaining 1 tablespoon of olive oil and sprinkle with sesame seeds. Leave for 10–15 minutes to puff up slightly.
- Place the flatbread in the preheated oven and bake for 15–20 minutes, until nicely golden and the bottom is lightly crisp. After baking, cool slightly on a rack and serve while still warm.
Storage
Placek najlepiej smakuje w dniu pieczenia, ale możesz go przechować w szczelnym woreczku. Przed podaniem odśwież w piekarniku lub na suchej patelni. Do mrożenia pokrój na kawałki i dobrze zapakuj.
