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Turkish-inspired flatbreads

Author: Shelly


For the dough:

  • 2 cups spelt all-purpose flour + extra for dusting
  • 1 ½ teaspoons instant dry yeast
  • 1 teaspoons coconut sugar or honey
  • ½ teaspoon salt

To give the bread gloss (optional)

  • 1 tablespoon spelt or all-purpose flour
  • 1 tablespoon filtered water


  • Put the dough ingredients in a medium bow and mix with your hand. Add ¾ cup filtered water and mix with your hand to combine. Knead the dough in the bowl for 1 minute then put it on a floured surface and knead. If the dough is too dry add 1-2 tablespoons water. If it’s too moist add a little bit of flour. Knead it until it’s smooth and soft, about 7 minutes.
  • Shape it into a ball then put back in the bowl. Cover with a moistened kitchen towel and let it proof in a warm spot for 30 minutes, until it doubles its size.
  • Divide the dough into four (for even-size breads, use a scale, I use my eyes) and shape into balls. Place them on a floured tray and cover with the same moistened towel for 15 minutes. Place in a warm spot.
  • Flatten the balls into round 6” (15cm) pitas and place on a baking tray lined with baking paper. Cover with the moistened towel and let the dough rest for 10 minutes.
  • Preheat the oven to 400°F/200°C. Make the flour wash. Mix the flour with the water.
  • Brush the flatbread with the flour water mix, then press gently any pattern you like on the bread with your finger. Bake for 12-15 minutes, until the breads are golden.
  • Let them cool on a wire rack.