Traditional Turkish Kebab Bread

I’ve always considered flat-breads as being one of those dishes that aren’t considered home cooking material and sometimes I went out for a Kebab, just to enjoy that deliciously soft but still crisp bread coating it.

But since isolation kicked in, I quickly got bored of the classic white bread and other types of loafs I’ve known before, and started experimenting around. I was pleasantly surprised to see how quick these savory breads came together and even more faster they disappeared from the plate after they were filled/topped with the filling/topping of choice.


  • 150 ml (5 oz) lukewarm water
  • 150 ml (5 oz) lukewarm milk
  • 2 tablespoons dry yeast or 1 small package of fresh yeast
  • 500 g (17 oz) all-purpose flour
  • 3 Tbsp olive oil
  • 1 tsp salt


  1. Place water, milk and yeast in a bowl and allow to sit somewhere warm for 10 minutes until it is bubbling and foamy.
  2. Add the flour, salt and olive oil and combine until the dough comes together.
  3. Turn onto a floured surface and knead until it is no longer sticky and springs back, about 5-7 minutes.
  4. Divide into equal pieces, which you will roll into mandarin sized balls and then set aside with a clean damp towel to rest for 15 minutes.
  5. On a lightly floured surface, roll out one of the pieces of dough into a circle and toss into a medium-hot frying pan.
  6. Cook for 1 minute or until golden, flip and cook the opposite side until also golden. The dough should rise into a balloon on the 2nd or 3rd flip. If it doesn’t, could be that you flipped it too late, too early, or the pan is too hot.
  7. Remove and set aside on your serving plate. The balloon will deflate after you remove the bread from the pan and it will leave a nice pocket-like hole, which you can fill with different goodies.
  8. Continue with the remaining flatbread dough portions.
  9. Serve smeared/filled with whatever your heart desires. I served it with a topping made out of olive oil, freshly chopped parsley and sweet red chilly powder.

Adapted from: Cookist