turkish flatbread

This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!

Turkish Flat Bread (Bazlama)

water

¼ teaspoons active dried yeast (1 packet)

sugar

Greek-style yogurt

extra virgin olive oil

salt

all-purpose flour

¼ cup finely chopped flat leaf parsley

Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.

Whisk in the Greek yogurt olive oil and salt.

Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.

Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.

Preheat a medium saute pan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots. 

Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.

Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.

When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.

Gozleme is a Turkish special flatbread with different kinds of filling. This is one of my favorite with spinach and Feta cheese. This is a wonderful flatbread that is crusty outside with soft and chewy inside filled with delicious filling.

Gozleme - Turkish Flatbread With Spinach and Feta

All Purpose flour

tsp Active Dry yeast

Sugar

tbsp Olive oil

tbsp Yogurt

Salt

Warm water (might need more or less)

oz Spinach (chopped)

Onion (finely chopped)

oz Feta cheese

tsp Crushed red pepper

tsp Olive oil

add flour

I made the dough in my stand mixer. In the bowl of the mixer, add the flour and salt and mix to combine.

proof yeast

In a measuring cup, heat about 1 cup of water. Add the active dry yeast and sugar to the water and mix well. Cover the cup and let the yeast proof for about 10 minutes.

The yeast would be bubbly and foamy at the end of 10 minutes. If the yeast does not appear foamy, then the yeast might be dead and you have to start with a new batch.

make dough

Add the yogurt and the yeast mixture to the bowl along with the olive oil and start mixing. Add more water if needed to make a very soft dough. The dough would be very soft but not sticky.

divide dough

Dived the dough into 6 equal pieces and make a smooth ball. Place the dough balls on a greased tray, well spaced and cover with a plastic wrap.

proof

Let the dough rise for about 30 minutes to an hour or until it has doubled in size.

To make the dough -

thaw

I used frozen chopped spinach to make the filling.for the Gozleme. In a microwave safe bowl, place the spinach and thaw it in the microwave according to the instructions on the microwave.

squeeze water

Squeeze all the extra water out of the thawed spinach and keep it aside.

cook onion

Heat oil in a pan and once it heats up, add the chopped onion. Let the onion cook a bit.

add red pepper

Add the crushed red pepper to the onions and let it cook for couple of minutes more. Do not let the onions caramelize too much. Just cook until they are soft and translucent.

add spinach

Add the prepared spinach to the pan and mix well to combine. Cook for couple of minutes more for flavors to combine. DO NOT ADD SALT. The Feta cheese has a lot of salt and that was just enough for the filling. Also taste the cheese and then decide if you need any extra salt.

cool filling

Let the spinach onion mixture cool down to room temperature and then add the crumbled feta to the mixture. Mix well to evenly combine.

To make the spinach and feta filling -

shape

Once the dough has risen, take one piece of dough and place it on a well floured surface.

roll

Start rolling the dough to form a large circle which is very very thin. Make sure that you roll the dough very thin or else the Gozleme will feel very doughy.

fold

Fold two opposite sides of the dough towards the center.

place filling

Divide the filling into 6 equal parts. Place one part of the filling in the center of the dough. Refer to the picture below to understand the folding technique.

Now fold the other two opposite sides over the filling towards the center, overlapping and seal the edges well.

heat pan

Heat a heavy skillet / pan on medium high heat.

place dough

Brush the prepared gozleme dough with olive oil and place it on the hot pan, oiled side down.

cook

Cook on medium heat until golden brown and then flip to the other side. Before flipping, brush this side with oil as well.

Cook on both the side until golden brown. Make sure that the heat is on low to medium to allow the Gozleme to cook all the way through. If cooked on too high heat, the outside will cook quicker and the interior will still remain very doughy.

slice

To shape and cook the Gozleme -

The topping for this flatbread/pizza might be a bit unusual but it's deliciously packed with flavor.&nbsp;

Lahmacun - Turkish flatbread

oz fast acting instant yeast (7 grams, 1 packet/sachet)

tsp sugar

tbsp warm water

white bread flour (300 grams, or all-purpose would be fine)

g Greek yogurt (1 small pot)

olive oil

water (60 milliliters,

red onion (large or 1 small)

tomatoes (large or 2 small)

red pepper

parsley leaves

lb lamb lamb

tsp allspice

tsp cumin

salt and pepper

tbsp pine nuts (approx)

red pepper flakes and lemon

To make the base, dissolve the yeast and the sugar in the 2tbsp of warm water. Leave them to start throthing a little. Meanwhile mix together the flour and salt in a large bowl and measure out everything else (you can blent together the yogurt and oil if you like but not essential).

Add the yogurt, oil and yeast mixture to the flour and salt and mix well, adding a little water as you go until you get a smooth, very slightly damp mixture. It's often easiest to mix by hand, at least towards the end.

Tip the mixture out onto a floured surface and knead for around 5 minutes. It should stop feeling sticky and more elastic. Clean out your mixing bowl, gently brush with a little oil then put the dough back in and put it in a warm place, covered with a cloth, for around 2 hours to rise.

After the dough has rested, pre-heat the oven to 450F/230C.

Roughly chop the onion, tomato and pepper - deseed half the tomato to save the mixture getting too wet. Place all along with the parsley in a food processor and blend to a rough paste.

Add the lamb, allspice, cumin and a good grinding of salt and pepper. Blend until combined.

Knock back the dough and divide into eight balls. Cover the ones you are not using until ready and roll them out into thin circles, around 6in in diameter (really just as thin as you can make them.

Transfer to a lined baking sheet and spread a spoonful of the topping mixture over the top, carefully spreading it into a thin layer (it's often easiest to finish by hand and press it out).

Sprinkle over a few pine nuts on the top of each.

Bake in the oven for around 12-15min until browning around the edges and the topping is cooked.

Delicious Turkish Bread – no kneading required! This fluffy vegan flatbread topped with sesame seeds is the perfect companion to all dips and mezze dishes.

Turkish Bread – Easy, Vegan and No Knead!

270 g (2 ¼ cups) bread flour (plus more for dusting)

tbsp sugar

¼ tsp rapid rise dried yeast

240 ml (1 cup) plant milk,

tbsp semolina (, for the baking tray)

tbsp oat or soy cream

tbsp white and black sesame seeds

Measure the flour into your mixing bowl and stir in the sugar, salt and yeast.

Add the milk and stir with a dough hook or wooden spoon to combine.

Add the oil and stir once more, scraping the sides of the bowl.

Cover with a clean linen towel and place someplace warm to rise for an hour or until doubled in size.

Dust your worktop with flour and tip the dough onto it. Sprinkle the dough with more flour, it will be sticky, and use your hands to shape it into a circle.

Dust a lined baking tray with a little semolina and place the dough onto it. Use your fingertips to create a smaller inner ring along the edge of the dough.

Use your fingers to create a cross on the inner circle then diagonal lines to create 8 sections (like a sliced pizza).

Cover loosely with cling film and leave to rise for 30-40 minutes. Meanwhile, preheat the oven to 220° C (430° F).

Dent the dough along the pattern you have created with your fingers. Brush all over with the oat cream and sprinkle with the sesame seeds.

Bake in the centre of the oven for 15-20 minutes or until golden.

Cool slightly before tearing into slices and serve with your favourite dips.

https://www.youtube.com/watch?v=5CUGNqxhCgE

Delicious Turkish Bread – no kneading required! This fluffy vegan flatbread topped with sesame seeds is the perfect companion to all dips and mezze dishes.

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https://www.supergoldenbakes.com/turkish-bread/

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Easy No Knead Turkish Bread | Supergolden Bakes

Pide, often called Turkish pizza, features a crispy, boat-shaped dough topped with a variety of ingredients like seasoned minced meat, cheese, and vegetables. Baked to crispy golden perfection, this savory dish is perfect for sharing.

Pide &#8211; Turkish Pizza

instant yeast

flour

Ground beef

onion

green bell pepper

red bell pepper

parsley

tomato red pepper paste

tomato

paprika

tsp red pepper flakes

tsp black pepper

Mozzarella cheese

Akawai cheese

Sujuk

Shishito peppers

Sesame seeds & black seeds

Cornmeal

Melted butter

Bloom the yeast in warm water and leave for 5 minutes. 

In a stand mixer or large bowl, combine flour, salt, yeast-water mixture, and olive oil. Mix until a smooth dough forms (about 5 minutes), then knead to shape into ball. If mixing by hand, knead for about 10 minutes. Cover the dough and let it rest for 30 minutes.

Once rested, divide the dough into 8 equal parts. Shape each part into a ball and cover again. Let the dough balls rest for 30 to 45 minutes or until doubled in size.

In a food processor, grind onions, bell peppers, and parsley until finely chopped. Add the ground veggies to a bowl with ground beef and mix. Add in tomato red pepper paste, finely chopped tomato, paprika, red pepper flakes, black pepper, and salt. Mix until combined.

For the second topping, combine mozzarella and akawi cheese in a bowl.

On a floured surface, roll each dough ball into a thin, long oval shape. 

To make the lahmacun version, place a large dollop of the the meat mixture  in the middle of the rolled out dough. Gently press on the meat to spread it all over making sure to leave about 1" gap around the edges.

For the second version, spread the mozzarella and akaowi cheese mix, then top with sojuk and shishito peppers. 

Pinch the ends of the long oval dough together to form a boat shape, then fold over the remaining edges to encase the filling.

Brush the folded edges of the pide with egg wash and sprinkle with sesame seeds and black seeds (optional).

Use a thin cutting board lined with alluminum foil to slide under the assembled pide and transfer to baking tray placed at the very bottom of the oven. Place the assembled pide onto the hot baking tray. Bake for 8 to 14 minutes or until the crust is golden and crispy. If baking at a higher temperature, reduce the baking time. 

Once baked, brush the edges with melted butter for a golden, glossy finish. Slice the pide and serve hot.

Top 5 turkish flatbread recipes from across the web

The most viewed turkish flatbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Turkish Flat Bread (Bazlama)

Gozleme - Turkish Flatbread With Sp...

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Pide – Turkish Pizza

Top 5 turkish flatbread recipes from across the web

The most viewed turkish flatbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkish Flat Bread (Bazlama)

Gozleme - Turkish Flatbread With Sp...

Lahmacun - Turkish flatbread

Turkish Bread – Easy, Vegan and No ...

Pide &#8211; Turkish Pizza

The most viewed turkish flatbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pide – Turkish Pizza