Turkish flatbread

Easy peasy lemon squeezy – these flatbreads are ready in a couple of hours (ish) from start to finish, need next to no kneading, and taste wonderful. Makes 6. Go go go!

As part of a chicken kebab, with all the trimmings.


500g plain white flour

1 tsp free flowing salt

2 tbsp fast action yeast

150ml warm water

150ml warm milk

3 tbsp olive oil


  1. Mix the flour, yeast and salt in a large bowl.
  2. Make a well, tip in the warm water and warm milk and mix throughly with a fork.
  3. Add in the oil and mix with one hand until it all comes together into a ball of dough.
  4. Put into a clean lightly oiled bowl, cover with clingfilm, and leave somewhere warm to prove for 1.5 hours.
  5. Tip out onto a board and cut into 6 equal pieces.
  6. Roll each piece into a ball, and roll out to a large circle (ish) a couple of mm thick.
  7. Place into a dry medium hot saucepan and cook for a couple of minutes on each side until turning golden and cooked through.

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