Description

This no-knead Turkish bread offers a delightful balance of soft, airy texture and a subtly chewy bite. Each flatbread is lightly golden from cooking, with a tender interior. It is generously brushed with fragrant olive oil and adorned with fresh parsley and a hint of red pepper flakes, adding a fresh, aromatic, and gently spiced finish to this versatile bread.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon granulated sugar
1 teaspoon salt
1 1/2 cups warm water (105-115°F / 40-46°C)
2 tablespoons olive oil, plus more for cooking and brushing
1/4 cup fresh parsley, finely chopped
1 teaspoon red pepper flakes (optional)

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Instructions

In a large bowl, whisk together the flour, instant yeast, sugar, and salt.
Pour in the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not knead.
Cover the bowl tightly with plastic wrap and let it rest at room temperature for 8-12 hours, or until doubled in size and bubbly. Alternatively, you can refrigerate it for 12-24 hours.
Lightly flour a clean work surface. Gently scrape the dough out onto the floured surface. Do not punch down the dough.
Divide the dough into 6-8 equal portions. Gently shape each portion into a round or oval flatbread, about 1/4 to 1/2 inch thick, being careful not to overwork the dough.
Heat a large cast-iron skillet or non-stick pan over medium-high heat. Add a small amount of olive oil to coat the bottom of the pan.
Cook one flatbread at a time for 2-3 minutes per side, or until golden brown and puffed. Repeat with the remaining dough, adding more oil to the pan as needed.
As each flatbread finishes cooking, transfer it to a plate. In a small bowl, combine additional olive oil with chopped parsley and red pepper flakes. Brush this mixture generously over the warm bread before serving.

Notes

For best results, use a kitchen scale to measure flour accurately.

Avoid overworking the dough when shaping to maintain its airy texture.

If the dough is too sticky, lightly flour your hands and the work surface.

These flatbreads are best served warm, fresh from the pan.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 250 kcal
Fat: 5g
Carbohydrates: 45g
Protein: 7g