Anna's frying-pan Turkish flatbreads with spoon salad

Anna Jones' frying-pan flatbreads

A nice, easy recipe from chef and food writer Anna Jones, these veggie flatbreads can be whipped up in no time.

She explains "the part of east London I live in is full of Turkish cafes. They turn out charcoal-baked flatbreads and insanely good salads, and although meat is front and centre in Turkish food, there are some amazing vegetable dishes too.

turkish flatbreads with salad


To make the flatbreads

  • 200g spelt flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 200g Greek yoghurt, or 150ml warm water

To make the topping

  • 2 red onions
  • 3 red peppers
  • 2 tablespoons olive oil
  • 1 teaspoon dried Turkish chilli flakes
  • 1 green chilli
  • a small bunch of fresh mint

To make the salad

  • 1 red onion
  • 1 lemon
  • 5 ripe vine tomatoes
  • a small bunch of fresh  mint
  • a small bunch of fresh parsley
  • 1 tablespoon sumac
  • 1 teaspoon harissa or Turkish chilli paste
  • 2 tablespoons pomegranate molasses
  • extra virgin olive oil


Put all the flatbread ingredients into the bowl of your food processor and pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands, but it will take longer.

Dust a clean work surface with flour and tip out the dough. Knead for a minute or so to bring it all together. This is a quick flatbread recipe, so you don't need to knead it for long. Put the dough into flour-dusted bowl and cover with a plate. Put to one side to rise a little for 10-15 minutes while you do some other jobs. Don't expect it to rise like normal dough, but it may puff up a tiny bit.

To make the topping, heat a frying pan on medium heat, then finely chop your onions and red peppers and put them into the pan with 1 tablespoon of oil. Cook on a medium heat for 10 minutes, until soft and sweet, then add the dried chilli. Chop the fresh green chilli and mint and add to the pan along with a final tablespoon of oil.

Next, make your salad. Finely slice the onion and put into a bowl with the juice of half a lemon and a good pinch of salt. Scrunch with your hands, then leave to pickle.

Chop the tomatoes roughly, then roughly chop the leaves of fresh herbs. Put them into a bowl with the spices and the pomegranate molasses and add the lemon-picked red onions. Season well with salt and pepper and add a little more lemon juice and a good drizzle of olive oil, balancing out the flavours until it tastes great.

Now back to the flatbreads. Put a large frying pan or griddle pan (about 22-24cm) on a medium heat.

Dust a clean work surface and rolling pin with flour, then divide dough into four equal-sized pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into about 20cm round, roughly 2-3mm thick.

Once your pan is hot, cook each flatbread for 1-2minutes on each side, until nicely puffed up, turning with tongs.

Spread with the onion and chilli mixture while hot, and serve straightaway with spoonfuls of salad.