Turkish · Side · Medium

Griddled Flatbreads

Name: Griddled Flatbreads
Prep time: 1 h 55 min
Cook time: 24 min
Total time: 2 h 19 min
Cuisine: Turkish
Ingredients: 2 cups whole-wheat flour; 2 cups bread flour, plus 2 tbsp for rolling; 2 tsp instant yeast; 1 tsp sugar; 1 tsp salt; 2 tbsp olive oil; 1½ cups water, lukewarm

Total: 2 hr 19 min
Prep: 1 hr 55 min
Serves: 8
Calories: 255

Jump to recipe

Half whole-wheat, half white bread dough makes soft flatbreads that puff on a hot griddle and pick up dark, toasted spots.

Yeast gives Griddled Flatbreads a soft interior beneath their lightly charred surfaces. Whole-wheat flour adds a nutty flavor, while bread flour keeps the dough elastic enough to puff.

The dough should feel soft and a little tacky before its first rise. Resist adding too much flour when rolling, and cover the finished breads with a towel so they stay flexible.

Savory Grill Vegan Vegetarian Dairy-free Nut-free Egg-free

Method

Mix both flours, instant yeast, sugar and salt. Add olive oil and water and knead for until smooth and elastic. Cover and rise for until doubled.
Divide into eight pieces. Roll each on a lightly floured counter into a roughly 7-inch oval, about 1/4 inch thick. Cover loosely and rest for until slightly puffy.
Heat a large griddle over medium-high heat. Cook two breads at a time for per side until puffed with brown spots and no raw dough inside.
Transfer cooked flatbreads to a towel-lined basket and cover while you cook the remaining batches. Serve warm.

Forkue tips

If the griddle fits only one bread, double the cooking time; do not crowd or overlap the dough.

Storing and reheating

Keep airtight at room temperature for 2 days or freeze for 2 months. Reheat briefly on a dry skillet and wrap in a towel to soften.

Kitchen gear

Large griddleTop picks on Amazon Rolling pinTop picks on Amazon

Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

255Calories

8gProtein

46gCarbs

4gFat