No-Oven Turkish Bread Recipe

Introduction

This No-Oven Turkish Bread is a simple and delicious flatbread you can make entirely on your stovetop. Soft, fluffy, and topped with fragrant butter, garlic, and sesame seeds, it’s perfect for snacking or serving alongside your favorite dishes.

Ingredients

• 3 ½ cups (440g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons instant yeast
• ¾ cup (180ml) warm milk
• ½ cup (120ml) warm water
• 3 tablespoons olive oil or melted butter

For Topping:

• 2 tablespoons melted butter
• 1 teaspoon garlic, minced (optional)
• 1 teaspoon sesame seeds (optional)
• 1 tablespoon chopped fresh parsley or cilantro

Instructions

1. Step 1: In a large bowl, mix the flour, salt, sugar, and instant yeast to evenly distribute the dry ingredients.
2. Step 2: Slowly add the warm milk, warm water, and olive oil while stirring. Once the dough begins to come together, knead it for 8–10 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for about an hour or until doubled in size.
4. Step 4: After rising, divide the dough into six equal portions and roll each into a round, flat disk about ¼-inch thick.
5. Step 5: Heat a non-stick skillet over medium heat. Cook each bread for 2–3 minutes on one side until bubbles form, then flip and cook for another 2 minutes until golden brown.
6. Step 6: While still warm, brush the bread with melted butter and minced garlic if using. Sprinkle sesame seeds and chopped fresh parsley or cilantro on top before serving.

Tips & Variations

• For a richer flavor, substitute olive oil with melted butter in the dough.
• Add herbs like dried oregano or thyme to the dough for extra aroma.
• Use yogurt instead of warm milk for a tangier bread texture.
• If you don’t have a non-stick skillet, use a cast-iron pan and lightly grease it before cooking.
• Try adding nigella seeds instead of sesame seeds for a different traditional touch.

Storage

Store leftover bread wrapped in foil or an airtight container at room temperature for up to 2 days. To keep longer, freeze the bread in a sealed bag for up to 1 month. Reheat by warming gently in a skillet or oven until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast but you will need to proof it first in warm water for about 5-10 minutes before mixing it with the dry ingredients.

Is it necessary to use warm milk and water?

Using warm milk and water helps activate the yeast for proper rising, so it’s best not to use cold liquids.

No-Oven Turkish Bread Recipe

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4.8 from 57 reviews

This No-Oven Turkish Bread recipe offers a simple and authentic way to enjoy traditional Turkish bread without needing an oven. The bread is soft, fluffy, and enriched with olive oil or butter, then cooked on a stovetop skillet to golden perfection. Topped with garlic butter, sesame seeds, and fresh herbs, it makes for an irresistible accompaniment to any meal or a delightful snack on its own.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough

• 3 ½ cups (440g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons instant yeast
• ¾ cup (180ml) warm milk
• ½ cup (120ml) warm water
• 3 tablespoons olive oil or melted butter

Topping

• 2 tablespoons melted butter
• 1 teaspoon garlic, minced (optional)
• 1 teaspoon sesame seeds (optional)
• 1 tablespoon chopped fresh parsley or cilantro

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, sugar, and instant yeast to evenly distribute all dry ingredients.
2. Add Wet Ingredients: Gradually pour in the warm milk, warm water, and olive oil while mixing to begin forming the dough.
3. Knead Dough: Knead the mixture for about 8–10 minutes until the dough becomes smooth and elastic, indicating proper gluten development.
4. First Rise: Place the dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. Shape Dough: After rising, punch the dough down gently and divide it into six equal portions. Roll each portion into a round, flat disk about ¼-inch thick.
6. Cook Bread: Heat a non-stick skillet over medium heat. Cook each dough disk for 2–3 minutes on one side until bubbles appear, then flip and cook for another 2 minutes until the bread turns golden brown.
7. Brush with Butter and Garlic: While the bread is still warm, brush the tops with melted butter mixed with minced garlic to infuse extra flavor.
8. Add Toppings: Sprinkle sesame seeds and chopped fresh parsley or cilantro over the warm bread before serving for added texture and freshness.

Notes

• Use warm milk and water to activate the yeast effectively but ensure the liquids are not too hot to avoid killing the yeast.
• The dough can be kneaded by hand or with a stand mixer fitted with a dough hook.
• Cooking times may vary depending on the heat of your skillet; watch for golden brown color and bubbles as indicators.
• For vegan variation, use olive oil instead of butter and substitute the melted butter topping with more olive oil and herbs.
• Store any leftover bread in an airtight container and warm before serving to regain softness.

Keywords: No-Oven Turkish Bread, Stovetop Bread, Turkish Flatbread, Easy Turkish Bread, Skillet Bread, Yeast Bread, Homemade Bread