Turkish Flatbreads – Soft, Simple & Perfect for Summer Sharing
- The Yarrow Cookery School
- Aug 5, 2025
- 2 min read
Late summer always makes us want to cook simply – a few beautiful things on a plate, maybe eaten outside with fingers, a cold drink, and not too much fuss.
These Turkish-style flatbreads are one of our favourites. They’re soft, chewy, and golden, with that perfectly imperfect, charred, buttery deliciousness that makes them utterly addictive. No two are ever quite the same — and that’s exactly how we like them.
We make them at the Yarrow Cookery School to go with dips, alongside roasted vegetables, or as a base for wraps and lunches. They're also perfect for a beach picnic: wrap them warm in a clean tea towel, pack a little pot of humous or yoghurt dip, and head for the sand.
Ingredients (Makes 3 Flatbreads):
200g white bread flour
1 tsp (3.5g) instant dry yeast
½ tsp sugar
½ tsp salt
90ml warm water
60g plain yoghurt (room temperature)
½ tbsp olive oil (plus more for brushing)
Method:
1. Activate the yeast: Mix the warm water, sugar and yeast in a small bowl. Let it sit for 5–10 minutes until foamy. (This helps if you're unsure how fresh your yeast is, but you can skip it with instant yeast.)
2. Make the dough: In a large bowl, mix the flour and salt. Add in the yoghurt, olive oil, and the yeast mixture. Stir to combine, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
3. First rise: Pop the dough into a lightly oiled bowl, cover with a clean cloth, and leave somewhere warm for about 1 hour or until doubled in size.
4. Shape the flatbreads: Divide the dough into 3 balls. Roll each one into a round, about ½ cm thick. Don’t worry about making them perfectly circular — the charm is in their rustic shape.
5. Cook: Heat a dry frying pan (cast iron is ideal) over medium heat. Cook each flatbread for 2–3 minutes on one side until golden spots appear and the dough begins to puff. Flip and cook for another 2 minutes. You're looking for a bit of char here — it brings the flavour to life.
6. Serve: Brush the warm breads with olive oil or melted butter. Eat them warm if you can — they're irresistibly soft and savoury straight from the pan.
Simple Ideas to Serve:
With lamb or haloumi skewers, hummus and tzatziki (join our flatbread feast classes to learn these by heart!)
Wrapped around grilled veg or leftover roast chicken
Torn into pieces for a mezze-style spread
Or just as they are — soft, smoky and a little bit buttery
We hope you love them as much as we do. If you give them a go, tag us on Instagram — we’d love to see your perfectly imperfect results!
Sophia & the Yarrow team
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