Homemade Turkish Flatbread Dough

Name: Homemade Turkish Flatbread Dough
Prep time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Turkish
Ingredients: 500 g wheat flour; 1 tsp salt; 3.5 dl water

20 min

2 portions

turkish dough bread

Plan this

Just three ingredients and half an hour of resting — and you've got dough ready for gözleme, kebab wraps, or whatever Turkish-inspired dish you're making.

Instructions

1
Mix the flour and salt together in a bowl.
2
Add the water a little at a time, kneading as you go, until you get a smooth, soft dough — it should be pliable but not sticky.
3
Cover the bowl with plastic wrap or a kitchen towel and let it rest for at least 30 minutes.

Per average serving

1.8k

Calories

kcal

Protein

380

Carbs

Fat

13.5g

Fiber

1.5g

Sugar

1948mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

salt
2 tsp
wheat flour (approximately)
1000 g
water
7 dl

Per average serving

1.8k

Calories

kcal

Protein

380

Carbs

Fat

13.5g

Fiber

1.5g

Sugar

1948mg

Sodium

Tips from the kitchen

Add the water slowly and stop once the dough comes together. You might not need all 3.5 dl depending on your flour, so hold a little back and add more if it feels dry.
Knead until the surface goes smooth and a bit springy. If it sticks to your hands, dust in a spoonful of flour. If it crumbles, wet your hands and keep working it.
Don't skip the rest. The 30 minutes lets the gluten relax so the dough rolls out thin without snapping back at you.
Keep the bowl covered the whole rest time. A dried-out top layer will give you cracks when you roll it.

Ways to vary it

Swap a quarter of the wheat flour for whole wheat if you want a nuttier, slightly chewier flatbread. The dough will drink a touch more water.
A splash of olive oil worked into the dough makes it easier to roll out very thin, handy if you're going for gözleme.
Mix a pinch of nigella or sesame seeds into the flour for a bit of texture and a savory edge.

Storage & leftovers

Wrapped tight in plastic, the dough keeps in the fridge for up to 2 days. Let it come back to room temperature before rolling or it'll fight you. It also freezes well in a sealed bag for about a month, just thaw it overnight in the fridge.

What to serve with it

Roll it out and cook it on a dry hot pan, then pile on grilled meat, fresh tomato and cucumber, and a spoon of garlicky yogurt. A bowl of olives and some pickled chilies on the side round it out.

By Untrained ChefPublished 24 May 2026 · Updated 11 July 2026