Homemade Turkish bread

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Few things in the world are as comforting as freshly cooked bread, warm from the pan, lightly brushed with butter, and stacked high just like the image you shared. This Turkish-style pan bread is soft, fluffy, slightly chewy, and beautifully golden on the outside. Itā€™s the kind of bread that doesnā€™t need anything fancy ā€” a little butter, honey, cheese, or yogurt on the side is more than enough to make it unforgettable.

This bread is commonly enjoyed across Turkey for breakfast (kahvaltı), lunch, or even dinner. Itā€™s often served with olives, white cheese (beyaz peynir), eggs, honey, jam, or used as a wrap for savory fillings. Unlike oven-baked bread, this version is cooked on a pan or tawa, making it accessible to everyone, even without an oven.

What makes this recipe special is the combination of yogurt and warm water, which gives the bread its signature softness, moisture, and slightly tangy flavor ā€” exactly what you see in the picture: layered, tender, and flexible.

Why Youā€™ll Love This Turkish Bread

  • Extremely soft and fluffy inside

  • Lightly crispy golden spots outside

  • No oven required ā€” just a pan

  • Perfect for breakfast, wraps, or dipping

  • Stays soft for hours

  • Beginner-friendly and very forgiving dough

Ingredients (As Requested)

Main Ingredients

  • 8 Ā½ glasses all-purpose flour (approx. 1.1 kg)

  • 1.7 glasses warm water (400 ml)
    (Water should be warm, not hot ā€” about body temperature)

  • 1.7 glasses plain yogurt (400 ml)
    (Use full-fat yogurt for best softness)

Additional Ingredients

  • 2 teaspoons salt

  • 1 tablespoon sugar

  • 2 tablespoons oil (vegetable or olive oil)

  • 1 packet instant yeast (7ā€“10 g)

  • Butter or olive oil for brushing after cooking

Understanding the Dough

This dough is soft, elastic, and slightly sticky, not dry. The yogurt plays a major role in keeping the bread tender, while yeast gives it gentle rise and airiness. Unlike crusty breads, this one is designed to be pillowy and flexible, perfect for folding or rolling.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl:

  • Add warm water

  • Add sugar

  • Sprinkle yeast over the water

Stir lightly and let it rest for 5ā€“10 minutes until foamy. This means your yeast is alive and ready.

Step 2: Add Yogurt and Oil

Once the yeast is activated:

  • Add yogurt

  • Add oil

  • Mix gently until smooth

The mixture will look creamy and slightly thick ā€” this is perfect.

Step 3: Add Flour and Salt

  • Add salt to the flour (not directly on yeast)

  • Gradually add flour into the wet mixture

Mix using your hand or a wooden spoon until a dough forms.

Step 4: Knead the Dough

Transfer dough to a lightly floured surface and knead for 10ā€“12 minutes.

Youā€™re looking for:

  • Smooth texture

  • Elastic stretch

  • Soft, non-sticky feel

If it sticks too much, dust lightly with flour ā€” do not over-flour.

Step 5: First Rise

  • Place dough in a lightly oiled bowl

  • Cover with a cloth or plastic wrap

  • Let it rise for 1 to 1.5 hours until doubled in size

A warm environment helps ā€” near a window or warm kitchen corner.

Shaping the Turkish Bread

Step 6: Divide the Dough

After rising:

  • Punch down the dough gently

  • Divide into medium balls (about the size of an orange)

This recipe makes 15ā€“18 breads, depending on size.

Step 7: Second Rest

  • Place dough balls on a floured surface

  • Cover and rest for 15ā€“20 minutes

This relaxes the gluten and makes rolling easier.

Step 8: Roll the Bread

Roll each ball into:

  • A round shape

  • About 5ā€“7 mm thick

  • Not too thin ā€” thickness gives softness

Cooking the Bread (Pan Method)

Step 9: Heat the Pan

  • Heat a heavy non-stick pan or tawa on medium heat

  • Do NOT add oil to the pan

Step 10: Cook

  • Place rolled dough on hot pan

  • Cook until bubbles form (1ā€“2 minutes)

  • Flip and cook the other side

  • Press lightly for even cooking

Youā€™ll see golden brown spots ā€” thatā€™s exactly what you want.

Step 11: Butter Finish

As soon as bread comes off the pan:

  • Brush lightly with butter or olive oil

  • Stack and cover with a cloth to keep warm

Texture & Taste Description

This Turkish bread is:

  • Soft and fluffy inside

  • Slightly crisp outside

  • Mildly tangy from yogurt

  • Rich and comforting with butter

When folded, it doesnā€™t crack ā€” it bends beautifully, just like the image.

Serving Ideas

  • Breakfast with honey, butter & olives

  • Wrap for kebabs or grilled chicken

  • Dip into yogurt or lentil soup

  • Serve with scrambled eggs or shakshuka

  • Pair with cheese boards

Storage & Reheating

Storage

  • Room temperature: 1 day (covered)

  • Refrigerator: Up to 3 days

  • Freezer: Up to 2 months

Reheating

  • Pan: Best method

  • Microwave: Wrap in cloth to keep soft

Tips for Perfect Turkish Bread

  • Use full-fat yogurt for softness

  • Donā€™t overcook ā€” medium heat is key

  • Keep cooked bread covered

  • Dough should feel soft, not dry

Variations

  • Add chopped parsley or herbs

  • Mix garlic into butter for brushing

  • Sprinkle sesame or nigella seeds

  • Stuff with cheese before rolling

Related Questions (FAQs)

1. Is this the same as naan?

No. Itā€™s softer and lighter, with yogurt-based Turkish texture.

2. Can I make it without yeast?

Yes, but texture will be denser.

3. Why use yogurt?

Yogurt adds moisture, softness, and mild flavor.

4. Can I bake it instead?

Traditionally, itā€™s pan-cooked for best texture.

5. Why does my bread turn hard?

Overcooking or too much flour.

Final Thoughts

This Turkish Pan Bread is a timeless recipe that brings warmth, simplicity, and comfort to any meal. Whether youā€™re making breakfast for family or serving guests, this bread never fails to impress. Soft, buttery, and deeply satisfying ā€” itā€™s the kind of recipe youā€™ll come back to again and again.

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