Nothing beats the taste and smell of freshly baked bread! These Turkish-style flatbreads are soft and pillowy, with the perfect amount of chew. They’re so versatile. Serve them with your favourite dips, salads and/or grilled meats, make flatbread pizzas with them, serve them alongside soups and curries – the possibilities are endless!

  • Prep Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 9 1x
  • Category: Bread


  • 18 g fast action dried yeast (active dried yeast)
  • 15 g white granulated sugar
  • 250 ml warm water
  • 150 g full-fat Greek yoghurt
  • 3 tbsps extra-virgin olive oil, plus more for greasing the bowl
  • 18 g fine sea salt
  • 700 g plain flour, plus more for kneading and rolling


  1. Whisk the yeast, sugar and warm water in a large bowl and let sit for 5 to 10 minutes. It should get foamy and bubbly. If it doesn’t, your yeast is dead and you’ll need to start again with fresher yeast.
  2. Whisk in the Greek yoghurt, extra-virgin olive oil and salt. Add the flour and mix with a rubber spatula or wooden spoon until the dough comes together in a shaggy mass.
  3. Turn the dough out onto a floured work surface. Knead the dough, dusting with plain flour as needed, until smooth, elastic and no longer sticky, around 5 to 7 minutes. The dough should spring back slowly when lightly pressed.
  4. Lightly grease a large bowl with extra-virgin olive oil. Shape the dough into a ball then transfer it to the oiled bowl. Roll the dough so it’s lightly covered in oil to prevent it from drying out. Cover the bowl with cling film. Let sit in a warm place for 1 ½ to 2 hours, or until doubled in size.
  5. Punch down the dough to expel the air. Turn the dough out onto a floured work surface and knead for 1 minute to further deflate the dough.
  6. Roll the dough into a log and divide it into 9 portions. Roll each portion into a ball and press lightly to flatten. Cover with a damp cloth and let sit for 15 minutes to rise further.
  7. Flatten one dough ball with your hands to expel the air. Using a floured rolling pin, roll the dough into a 1 cm thick (approx.) disk. Repeat with the remaining dough balls. Cover with a damp cloth and let sit 15 minutes.
  8. Heat a cast iron skillet or non-stick frying pan over medium-high heat. Once heated, add one of the flatbreads to the pan – no butter or oil necessary. Let the flatbread cook undisturbed until brown spots begin to appear on the bottom and there are air pockets on the surface, around 1 minute. Flip using a spatula and cook another minute until puffed up and browned on the other side.
  9. Transfer to a clean tea towel and wrap it up to keep warm while you make the rest. Repeat with the remaining flatbreads. Serve warm and enjoy!
  10. To store: wrap in clingfilm or store in an airtight container.
  11. To reheat: reheat in a dry pan on medium/medium-low heat for a minute or two on each side or wrap in kitchen towel and heat in the microwave on lower power until warmed through.

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