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Turkish Flatbread

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"Can be used to make Turkish pide if you add toppings before baking."
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2 h 50 m servings 113
Original recipe yields 40 servings (40 small flatbreads)


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  1. Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
  2. Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
  3. Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
  4. Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
  5. Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
  6. Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
  7. Bake in the preheated oven until puffed up and golden, about 10 minutes.

Nutrition Facts

Per Serving: 113 calories; 2.4 19.5 2.9 < 1 118 Full nutrition

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