This simple Turkish-style flatbread has been a weekday favorite in our house for years. I first learned to make it on a rainy afternoon when the oven was in use and I needed fresh bread for a soup I was serving. The technique of cooking dough on a hot pan produces a bread with a tender interior and slightly blistered, golden exterior — all without an oven. The breads puff, bubble, and sometimes pop into balloon-like pockets that make tearing them open for sandwiches a small, joyous ritual. The texture is a soft chew with the satisfying irregular air pockets you want from good flatbread.

I discovered that using warm milk with warm water gives the dough extra tenderness and a softer crumb than water alone, and that a heavy-bottomed skillet creates the quick burst of heat the dough needs to puff. These rounds are great as a vehicle for dips, stuffed with grilled vegetables and cheese, or served alongside a hearty stew. Once you master the feel of the dough, you can have a batch on the table in well under 90 minutes from start to finish — including the time needed for the dough to double.

Ingredients

• All-purpose flour: 4 cups. Use a well-packed, spooned-and-level cup measurement for consistent results. Most brands work — King Arthur and Bob’s Red Mill are reliable, but any standard all-purpose flour will yield the soft structure you want.
• Warm milk: 2/3 cup. Whole milk produces slightly richer, softer breads; 2% is fine if you prefer lower fat. Milk adds tenderness and helps browning on the pan.
• Warm water: 2/3 cup. Lukewarm (about 100 to 110°F) to activate the yeast without killing it. Combining milk and water balances richness and hydration.
• Instant dry yeast: 1 1/2 tablespoons. This is slightly more than a single packet; use active dry yeast if needed but proof it first in the warm liquids.
• Sugar: 1 tablespoon. Just enough to feed the yeast and help subtle browning; you can reduce slightly for savory uses but sugar helps rise.
• Salt: 2 1/2 teaspoons. Essential for flavor and controlling gluten development; table salt or fine sea salt works best.
• Optional topping — melted unsalted butter or olive oil: About 1 1/2 tablespoons (20 grams). Brushing warm breads adds shine and subtle richness; parsley adds a fresh finish.

Instructions

Activate yeast: Combine 2/3 cup warm milk, 2/3 cup warm water, 1 tablespoon sugar and 1 1/2 tablespoons instant yeast in a medium bowl or measuring cup. Stir gently and let rest 3 to 5 minutes until foamy and fragrant; if it doesn’t foam, the yeast may be inactive and should be replaced. Mix and knead: Add 4 cups all-purpose flour and 2 1/2 teaspoons salt to the liquid. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead by hand for 6 to 8 minutes until smooth and slightly springy. The dough should be tacky but not sticky; dust with a touch of flour if it clings excessively. First rise: Place dough in a lightly oiled bowl and cover with plastic wrap or a clean towel. Let it proof in a warm draft-free spot until doubled in size, about 60 minutes. A slightly warmer room accelerates fermentation; look for a clear doubling and small gas bubbles. Divide and rest: Punch the dough down gently and divide into 6 equal pieces. Shape each into a smooth round, cover with a plastic bag or bowl, and let rest 10 minutes — this relaxes the gluten and makes rolling easier. Shape rounds: On a lightly floured surface, roll or press each ball into an 7-inch (18 cm) round about 1/8-inch (5 mm) thick. Work gently so the rounds remain slightly puffy; you want thin centers but a little air in the dough for puffing. Preheat skillet: Place a heavy skillet or cast-iron pan over medium heat and let it heat for several minutes. A thick-bottomed pan is important — thin pans lose heat quickly and won’t create the burst of steam that puffs the bread. Cook the breads: Cook rounds one at a time in the dry skillet over medium heat. When lots of bubbles form on the surface, flip to the other side. If a bread puffs into a balloon, reduce heat to low and cover briefly with a cloth to prevent over-browning while trapping steam so the interior finishes cooking. Cook until both sides show golden blisters and the bread feels light and cooked through, about 1½ to 3 minutes per side depending on heat. Finish and serve: Transfer cooked breads to a plate and brush with 1 1/2 tablespoons melted butter or olive oil, then sprinkle with chopped parsley if desired. Serve warm.

Storage Tips

Store cooled breads at room temperature wrapped in a clean kitchen towel or in a bread box for up to 2 days to keep them soft. For longer storage, place parchment between each round and freeze in an airtight bag for up to 3 months. To reheat, warm in a hot skillet for 30–60 seconds per side or steam briefly under a lid to restore softness. Avoid microwaving for long periods; it makes bread gummy. If you plan to freeze, brush lightly with oil before stacking to prevent sticking and maintain an inviting sheen after reheating.

Ingredient Substitutions

Whole wheat flour can be used for half the flour amount to add nuttiness and fiber; replace up to 50% without major changes, but expect a denser crumb and slightly more water absorption. For dairy-free versions, substitute plant-based milks in equal volume and finish with olive oil. If you only have active dry yeast, dissolve it in the warm liquids and wait 5–10 minutes until foamy before mixing. For a richer flavor replace 1/4 cup of water with yogurt or use 2 tablespoons olive oil in the dough for a silkier texture.

Serving Suggestions

Serve warm with labneh and olive oil, use as a wrap for grilled meats and vegetables, or tear and dip into a hearty stew. For breakfast try filling with scrambled eggs, feta and herbs, or slice open to make a pocket sandwich with roasted red peppers and hummus. Garnish with chopped parsley, za’atar, sesame seeds, or nigella seeds for an aromatic finish. These rounds are also excellent alongside soups, roasted eggplant salads, or as an impromptu pizza base when finished under a broiler briefly.

Cultural Background

Flatbreads are a cornerstone of Turkish and wider Middle Eastern cuisines, with regional variations that include yufka, lavash and bazlama. The approach here is similar to bazlama — a yeasted, pan-cooked round — traditionally made on a sacgriddle or over a wood-fired surface. These breads were originally crafted for quick cooking on domestic griddles, making them an everyday staple for scooping sauces and wrapping simple fillings. The magic is in steam and heat: quickly sealing moisture into the dough creates those characteristic pockets.

Seasonal Adaptations

In spring and summer, fold chopped mint or dill into the dough for a fresh lift and serve with cooling cucumber-yoghurt salads. In autumn, add roasted garlic or pumpkin purée for extra flavor and moisture; reduce water slightly if adding purees. For winter gatherings, increase butter finishing and sprinkle with warm spices like smoked paprika for cozy richness. The dough tolerates small additions of grated cheese or herbs, but keep additions modest so the bread can still puff.

Meal Prep Tips

Make the dough the night before and refrigerate after the initial mix; it will slowly proof and develop more flavor. In the morning, bring to room temperature, divide, rest 10 minutes and cook. Cooked rounds freeze beautifully — layer them between parchment and pull out only what you need. For quick lunches, spread with a flavored hummus, add roasted vegetables and greens, and roll into a portable wrap. Use a small cooler with insulated containers to keep them fresh when packed for picnics or workdays.

These stovetop rounds are simple, adaptable and a small daily pleasure. Whether you tuck them into a weeknight sandwich or serve them as part of a leisurely weekend spread, they invite sharing and experimentation. Try them once and you’ll be surprised how often you reach for this easy, handmade bread.