Yield
Makes 6 medium flatbreads
Preparation Time
Mixing Dough:
20 minutes
First Rise:
1 to 1½ hours
Shaping:
20 minutes
Second Rise:
20–30 minutes
Air Frying:
8–10 minutes per batch
Total Time:
Approximately 3 hours
Ingredients
Dry Ingredients
500 grams bread flour
or
500 grams all-purpose flour
7 grams instant yeast
10 grams salt
10 grams sugar
Wet Ingredients
250 milliliters warm milk
100 grams plain yogurt
50 milliliters warm water
30 milliliters olive oil
Optional Ingredients for Better Flavor
1 tablespoon melted butter
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon nigella seeds
1 teaspoon sesame seeds
Fresh chopped parsley
Equipment
Large mixing bowl
Measuring cups
Kitchen scale
Wooden spoon
Clean kitchen towel
Rolling pin
Pastry brush
Air fryer
Cooling rack
Understanding Each Ingredient
Flour
Bread flour contains more protein, creating stronger gluten and a chewier texture.
All-purpose flour also works well and produces a softer bread.
Yeast
Instant yeast is easiest because it can be mixed directly with the flour.
Active dry yeast can also be used but should first be dissolved in warm milk with the sugar.
Yogurt
Yogurt is one of the secrets to Turkish bread.
It adds:
Moisture
Tenderness
A slight tangy flavor
Long-lasting softness
Olive Oil
Olive oil enriches the dough.
It helps:
Create a softer crumb
Improve flavor
Keep bread fresh longer
Sugar
Sugar feeds the yeast during fermentation and helps produce a beautiful golden crust.
Salt
Salt strengthens gluten while balancing the overall flavor.
Never place salt directly on top of yeast before mixing because concentrated salt can slow yeast activity.
Step 1: Prepare the Liquid
Warm the milk until it is slightly warm to the touch.
The ideal temperature is about 38–40°C.
The milk should never feel hot.
If it feels hot on your finger, allow it to cool before using.
Mix together:
Warm milk
Warm water
Yogurt
Olive oil
Stir until completely smooth.
Step 2: Mix the Dry Ingredients
In a large bowl combine:
Flour
Instant yeast
Sugar
Salt
Whisk everything together evenly.
Even distribution ensures even rising throughout the dough.
Step 3: Form the Dough
Pour the wet mixture into the dry ingredients.
Mix using a wooden spoon.
Once the dough begins coming together, continue mixing with your hands.
The dough will appear rough at first.
Do not add extra flour immediately.
Continue mixing.
Within a few minutes the dough will become smoother.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for 10–12 minutes.
Use the following motion:
Push the dough away.
Fold it back.
Rotate slightly.
Repeat.
During kneading the dough transforms dramatically.
Initially it is sticky.
Later it becomes:
Smooth
Elastic
Soft
Stretchy
When properly kneaded, press your finger gently into the dough.
The indentation should slowly spring back.
Step 5: First Rise
Lightly oil a clean bowl.
Place the dough inside.
Turn it once so all sides are lightly coated.
Cover with:
Plastic wrap
or
A damp towel
Place somewhere warm.
Allow the dough to double in size.
This usually takes:
60 minutes in warm weather
90 minutes in cooler weather
How to Tell When the Dough Has Finished Rising
The dough should approximately double.
Press one finger into the surface.
If the indentation slowly remains without fully bouncing back, it is ready.
If it springs back immediately, let it rise longer.
Step 6: Divide the Dough
Place the dough on the counter.
Press gently to remove excess gas.
Divide into six equal portions.
For perfect results, weigh each piece.
Each piece should weigh approximately 155 grams.
Step 7: Shape
Roll each portion into a smooth ball.
Cover with a towel.
Rest for 15 minutes.
This resting period relaxes the gluten.
Relaxed gluten makes rolling much easier.
Step 8: Flatten
Using your hands or a rolling pin, flatten each ball.
Aim for:
16–18 centimeters in diameter
About 1½ centimeters thick
Avoid making them too thin.
Thin bread becomes crispy rather than soft.
Step 9: Second Rise
Arrange the shaped breads on parchment paper.
Cover loosely.
Allow to rise again for 20–30 minutes.
This second rise creates a much lighter texture.
Many beginners skip this step, but it makes a noticeable difference.
Step 10: Preheat the Air Fryer
Preheat to:
180°C
for
5 minutes.
Preheating helps the bread rise immediately when cooking begins.
Step 11: Cook the Bread
Carefully place one or two breads into the basket.
Do not overcrowd.
Cook at 180°C for 5 minutes.
Flip carefully.
Cook another 3–5 minutes.
The bread should become:
Golden brown
Slightly puffed
Lightly crisp outside
Soft inside
Cooking times vary slightly depending on the air fryer model.
Internal Doneness
The bread is fully baked when:
The bottom is golden.
The top has browned.
The center reaches approximately 95°C.
The bread sounds slightly hollow when tapped.
Step 12: Keep Soft
Immediately wrap the hot bread in a clean kitchen towel.
This traps steam.
Steam softens the crust naturally.
Leave wrapped until serving.
Optional Butter Finish
Brush the hot bread with:
Melted butter
or
Olive oil
For extra flavor mix into the butter:
Fresh parsley
Garlic
Oregano
A pinch of salt
Brush generously while the bread is still warm.
Texture You Should Expect
Exterior:
Thin
Golden
Lightly crisp
Interior:
Soft
Pillowy
Moist
Chewy without being dense
Common Problems and Solutions
Bread Is Dense
Possible causes:
Not enough kneading
Dough did not rise enough
Old yeast
Cold ingredients
Bread Is Dry
Possible causes:
Too much flour
Overcooking
Very high cooking temperature
Not wrapping after baking
Bread Is Tough
Possible causes:
Too much kneading after the first rise
Too much flour during shaping
Rolling too thin
Bread Did Not Puff
Possible causes:
Weak yeast
Insufficient second rise
Air fryer not preheated
Dough rolled too thin
Bread Burned Outside
Reduce temperature to 170°C.
Increase cooking time slightly.
Every air fryer cooks a little differently.
Flavor Variations
Garlic Bread
Brush with:
Butter
Fresh garlic
Parsley
Sea salt
Herb Bread
Mix into the dough:
Dried thyme
Oregano
Rosemary
Parsley
Cheese Bread
Sprinkle with:
Mozzarella
Cheddar
Feta
Bake until the cheese melts and browns.
Spicy Bread
Add:
Chili flakes
Paprika
Black pepper
Ground cumin
Sesame Bread
Brush with egg wash.
Sprinkle generously with:
Sesame seeds
Nigella seeds
Serving Ideas
Serve warm with:
Butter
Honey
Jam
Olive oil
Hummus
Labneh
Tzatziki
Grilled chicken
Beef kebabs
Chicken shawarma
Soup
Salad
Scrambled eggs
Fried eggs
Shakshuka
Cheese
Fresh vegetables
Roasted meats
Storage
Allow the bread to cool completely.
Store in an airtight container.
Room temperature:
Up to 2 days
Refrigerator:
Up to 5 days
Freezer:
Up to 3 months
Freeze each bread with parchment paper between them to prevent sticking.
Reheating
Air Fryer
160°C
2–3 minutes
Oven
170°C
5–7 minutes
Microwave
15–20 seconds
Wrap in a damp paper towel before microwaving to help retain moisture.
Tips for the Best Results
Use fresh yeast for a reliable rise.
Measure ingredients accurately, preferably with a kitchen scale.
Do not overheat the milk, as high temperatures can damage the yeast.
Knead until the dough is smooth and elastic to develop proper gluten.
Allow enough time for both rises; rushing fermentation leads to denser bread.
Keep the dough slightly soft and tacky rather than adding excessive flour.
Preheat the air fryer before baking each batch.
Avoid overcrowding the basket so hot air can circulate evenly.
Wrap the baked bread in a clean towel immediately after cooking to keep the crust soft.
For the richest flavor, brush the bread with melted butter or olive oil while it is still hot and serve warm.
