Description
This effortless no-oven Turkish bread recipe is perfect for quick, delicious snacking without the need for an oven. Using simple ingredients like flour, yeast, and warm liquids, this bread is pan-cooked to golden perfection. It’s soft, flavorful, and versatile, making it a great option for any time of day.
Ingredients
Scale
Dry Ingredients
- 3 cups Bread Flour or All-Purpose Flour (or whole wheat flour as a substitute)
- 2 teaspoons Instant Dry Yeast (or active dry yeast, increase proofing time slightly)
- 1 tablespoon Sugar (optional, for less sweetness)
- 1 teaspoon Salt (essential for taste)
Wet Ingredients
- 1 cup Warm Milk (or almond milk for dairy-free)
- 1/2 cup Warm Water (ensure it’s warm but not hot)
- 2 tablespoons Melted Unsalted Butter or Olive Oil (use olive oil for vegan option)
Additional
- 1/4 cup Chopped Parsley (or other herbs like dill)
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine the warm water and warm milk. Sprinkle the instant dry yeast over the liquid and let it sit for about 5 minutes until foamy. This activates the yeast and ensures proper rising.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour, sugar, and salt to evenly distribute all the dry components.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and melted butter or olive oil into the dry ingredients. Stir with a wooden spoon or dough hook attachment until a rough dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook for about 7 minutes.
- First Proof: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 45 minutes to 1 hour until doubled in size.
- Shape the Bread: Punch down the risen dough and divide it into 6 equal pieces. Shape each piece into a round or oval flatbread, about 1/2 inch thick. Sprinkle chopped parsley or your preferred herbs on top, pressing gently to adhere.
- Cook on Stovetop: Heat a non-stick skillet or cast-iron pan over medium heat. Place one piece of dough in the hot pan and cook for about 3-4 minutes on each side, or until golden brown spots appear and the bread is cooked through. Repeat with remaining pieces, adding a little oil or butter if desired.
- Cool and Serve: Allow the bread to cool slightly on a wire rack. Serve warm or at room temperature as a snack, accompaniment to dips, or sandwich base.
Notes
- This bread is best eaten fresh but can be stored in an airtight container for up to 2 days.
- For a vegan version, substitute milk with almond milk and butter with olive oil.
- If using active dry yeast instead of instant, proof yeast for 10 minutes and extend rising time to 1.5 hours.
- Add herbs or spices such as thyme, oregano, or chili flakes for different flavor variations.
- Use whole wheat flour for a heartier texture, but expect a denser bread.
