No-Oven Turkish Bread
No-Oven Turkish Bread is a soft, chewy stovetop flatbread with a lightly golden exterior and tender interior, made using simple pantry ingredients and no oven required.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Rolling Pin
- heavy skillet or pan
- clean kitchen towel
Ingredients
- 3 cups bread flour or all-purpose flour
- 1 cup warm milk or non-dairy milk
- 1 cup warm water
- 2 tsp instant dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp melted unsalted butter or olive oil
- 0.25 cup chopped parsley (optional)
Instructions
- In a bowl, combine warm milk, warm water, sugar, and yeast. Let rest until foamy.
- In a large bowl, mix flour and salt. Add the yeast mixture and stir until a soft dough forms.
- Transfer dough to a floured surface and knead until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled in size.
- Punch down dough, divide into equal portions, and rest briefly.
- Roll each portion into a round flatbread.
- Cook each flatbread in a hot pan until puffed and golden on both sides.
- Cover cooked bread with a cloth to keep warm and serve.
Notes
Use warm—not hot—liquids to activate the yeast properly. Cover cooked flatbreads with a clean cloth to keep them soft and prevent drying out.