Go Back
- 3 cups all-purpose flour - 1 ½ teaspoons salt - 1 teaspoon sugar - 1 teaspoon instant yeast - 1 ¼ cups warm water - 2 tablespoons olive oil To make No-Knead Turkish Flatbread, gather your main ingredients first. You need all-purpose flour, salt, sugar, instant yeast, warm water, and olive oil. Each of these plays a key role in creating the dough. - Sesame seeds - Za'atar spice - Assorted fresh herbs Once your flatbread is baked, you can add toppings. Sesame seeds add crunch. Za'atar spice brings warmth. Fresh herbs give a tasty burst. You can mix and match these to create your favorite flavor. Don't be afraid to get creative! Each topping makes your flatbread unique. {{ingredient_image_2}} Start by gathering your dry ingredients. In a large mixing bowl, add: - 3 cups all-purpose flour - 1 ½ teaspoons salt - 1 teaspoon sugar - 1 teaspoon instant yeast Mix these well using a whisk. Then, gradually add in the wet ingredients. Pour in: - 1 ¼ cups warm water - 2 tablespoons olive oil Use a spatula or wooden spoon to stir everything together. Mix until you see no dry flour left. The dough will be sticky, and that’s okay! Now it’s time for the dough to rest. Cover the bowl with plastic wrap or a clean towel. Let it sit at room temperature for 12 to 18 hours. You will know it’s ready when it has doubled in size. Look for a bubbly surface on top. Once the dough has risen, generously flour your work surface. Carefully pour the dough onto it. With lightly floured hands, fold the dough over itself a few times. Shape it into a rough ball without deflating it too much. Let it rest for another 30 minutes. While the dough rests, preheat your oven to 450°F (232°C). Place a baking sheet or pizza stone inside to heat up. After 30 minutes, transfer the dough onto parchment paper. Gently stretch and shape it into an oval or round shape that is about ½ inch thick. If you want extra flavor, sprinkle optional toppings like sesame seeds, za'atar spice, or chopped fresh herbs on top. Carefully transfer the parchment paper with the dough onto the hot baking sheet or pizza stone. Bake for 15 to 20 minutes. Look for a puffed and golden brown flatbread. Once done, remove it from the oven. Drizzle a little olive oil on top while it’s warm. Let it cool on a wire rack before slicing. Enjoy your homemade no-knead Turkish flatbread! Water temperature matters. Use warm water around 110°F (43°C). This helps activate the yeast quickly. If the water is too hot, it can kill the yeast. If it’s too cold, the dough won't rise well. Resting conditions are also key. Cover the dough with plastic wrap or a clean towel. Let it sit at room temperature for 12 to 18 hours. This time allows the dough to grow and get bubbly. Avoid overworking the dough. This can make your flatbread tough. The dough should remain sticky and shaggy. A gentle touch is best when folding it. Never skip the resting phase. This step is vital for a good rise. If you rush it, your flatbread won't puff up. You can enjoy No-Knead Turkish Flatbread in many ways. Serve it warm with olive oil and vinegar for dipping. It’s great as a side to soups or salads. Pair it with dips like hummus or tzatziki. For spreads, try feta cheese or spicy harissa. Add fresh herbs on top for extra flavor. Enjoy your flatbread with friends and family! Pro Tips Hydration is Key: For a lighter and airier flatbread, ensure the dough is sticky enough. The higher hydration helps achieve that perfect texture. Flavor Boost: Experiment with different toppings like garlic powder or herbs before baking to create unique flavors that complement the bread. Resting Time Matters: Don’t rush the resting period after shaping the dough. This allows the gluten to relax, making it easier to stretch and shape. Oven Temperature: Make sure your oven is fully preheated before baking. A hot oven ensures proper puffing and browning of the flatbread. {{image_4}} You can easily make this flatbread your own. Try adding different herbs and spices. Rosemary or thyme works great. You can also use garlic powder or chili flakes for extra kick. Infused olive oils can also boost flavor. Try rosemary-infused olive oil for a nice touch. It adds a warm, herby taste that pairs well with the bread. Drizzle it on or brush it before baking. You don't need an oven to cook this bread. You can cook it on a stovetop. Just heat a non-stick pan over medium heat. Cook each side for about 3 to 4 minutes. This method gives it a nice, crispy texture. A cast-iron skillet is another great option. Preheat it on the stove. Place the dough inside and cover with a lid. This traps steam and helps the bread rise while cooking. If you need a gluten-free version, there are great substitutes. Almond flour or a gluten-free all-purpose blend works well. Make sure it has xanthan gum for the right texture. Adjust the method slightly. Gluten-free dough can be thicker. You might need to add a bit more water. Just keep an eye on the dough as it rises. It should still puff and bubble nicely. To keep your no-knead Turkish flatbread fresh, follow these tips: - Let it cool. Always cool the flatbread completely before storing. - Wrap in plastic. Use plastic wrap to cover the flatbread tightly. This keeps moisture in. - Use airtight containers. Place the wrapped flatbread in an airtight container. This prevents it from drying out. These steps ensure your flatbread stays soft and tasty for longer. When it’s time to eat your flatbread again, reheating is easy: - Use an oven. Preheat your oven to 350°F (175°C). Wrap the flatbread in foil. Heat for about 10 minutes. This keeps it soft. - Try a skillet. Heat a non-stick skillet over medium heat. Place the flatbread in the pan for about 2-3 minutes on each side. This restores the crispiness. - Freezing flatbread. If you need to store it for longer, freeze it. Wrap it tightly in plastic wrap and then in foil. It can last for up to three months in the freezer. These methods help keep your flatbread delicious and enjoyable! Yes, you can make the dough in advance. If you want to prepare it ahead of time, mix the dough as usual. After the first rise, cover it well and place it in the fridge. It can stay there for up to three days. When you're ready to bake, let it sit at room temperature for about an hour. This pre-baking rise helps the dough get fluffy and ready for shaping. You can use active dry yeast instead of instant yeast. If you choose this, first, dissolve it in warm water for about five minutes. This will wake up the yeast. You can also use fresh yeast. For fresh yeast, use 0.5 ounces for every teaspoon of instant yeast. Adjust the water slightly, as fresh yeast has more moisture. To prevent sticking, generously flour your work surface before placing the dough. Use plenty of flour on your hands as well. When shaping the dough, gently stretch it instead of pulling. If you notice it sticking, sprinkle more flour underneath. When transferring to the baking surface, use parchment paper to make the move easier. Making No-Knead Turkish Flatbread is simple and fun. We covered key ingredients, from flour to olive oil. I shared easy steps for mixing, rising, shaping, and baking. Plus, we explored tips to get that perfect texture and avoid common mistakes. You can also try different flavors and adaptations, like gluten-free options. Finally, proper storage helps keep your bread fresh for longer. Overall, this flatbread is a versatile addition to any meal. Enjoy experimenting and sharing your tasty creations!

No-Knead Turkish Flatbread

A simple and delicious flatbread recipe that requires no kneading, perfect for pairing with dips or enjoying on its own.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 13 hours 30 minutes
Course Bread
Cuisine Turkish
Servings 4
Calories 150 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1.5 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • 1.25 cups warm water
  • 2 tablespoons olive oil
  • to taste optional toppings: sesame seeds, za'atar spice, or assorted fresh herbs

Instructions
 

  • In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast, mixing thoroughly to ensure even distribution of the dry ingredients.
  • Gradually add the warm water and olive oil into the flour mixture. Using a spatula or a wooden spoon, stir until all ingredients are combined and a sticky, shaggy dough is formed.
  • Cover the bowl with plastic wrap or a clean kitchen towel, allowing the dough to rest at room temperature for 12 to 18 hours.
  • Once the dough has risen, generously flour your work surface. Carefully pour the dough onto it. With lightly floured hands, fold the dough over itself a few times to create a rough ball shape.
  • Allow the dough to rest for another 30 minutes, during which time you should preheat your oven to 450°F (232°C).
  • After the resting period, place the dough onto a piece of parchment paper. Gently stretch and shape the dough into an oval or round shape, approximately ½ inch thick.
  • If desired, sprinkle the top of the dough with sesame seeds, za'atar spice, or chopped fresh herbs for an enhanced flavor profile.
  • Carefully transfer the parchment paper with the shaped dough onto the preheated baking sheet or pizza stone in the oven.
  • Bake for 15 to 20 minutes, or until the flatbread is puffed and golden brown.
  • Once baked, remove the flatbread from the oven and drizzle with a little more olive oil while it’s still warm. Allow it to cool slightly on a wire rack before slicing.

Notes

Serve warm with olive oil and vinegar for dipping. Garnish with fresh herbs for presentation.
Keyword flatbread, no-knead, Turkish