Bakery, Recipes
Comments 6

Spiced Flatbread With Turmeric And Herbs – And It’s Yellow!

Yellow is my favourite colour. And so today I’m giving you the recipe for yellow bread!

Since February this year, I’ve been working with Oma Maa food co-op here in Helsinki. I work in their farm kitchen in Tuusula, Finland, about 25-30 minutes distance from Helsinki, and once a month, I make a product for their weekly food bags, using their products. I also go there to help them with their bags on other weeks.

This flatbread was a product I made for their food bag last week. Well, it’s not entirely the same bread; there are a couple of ingredients missing or added in this one. But it’s more or less the same type of bread. I also made this for my weekly food bags yesterday.

I think the bread is relatively easy to make, but I will still mark this as medium difficulty since some of you may need a bit more practice with, for instance, rolling the dough. I got the inspiration for this recipe from a youtube video, but I changed it significantly. In the version I made for Oma Maa, I didn’t use baking powder. But in this recipe, I used it as it helped me create bubbles easier.

One of the most critical things in making this bread is to have your pan really, really hot, so make sure you heat it enough. Also, spreading some butter on the hot bread makes it incredibly delicious, so I highly recommend it too (but it’s optional). I hope you enjoy making this!


Difficulty: Medium
(makes 8)

Printable PDF-recipe (no photos)

3.5 dl (or 1 1/3 cups + 2 tbsp) water
5 dl + 2 tbsp (or 2 cups + 2 tbsp or 350 gr.) all-purpose flour
2 tsp salt
2 tsp garlic powder
2 tsp ground turmeric
1 tsp ground paprika (or more, if you want it spicier)
2 tsp dried oregano
2.5 tsp baking powder
2 tbsp olive oil

butter to spread on each flatbread when they are freshly cooked (optional) (I used vegan butter)

  1. Heat the water to its boiling point.

2. Mix all the ingredients in the list above, from flour to baking powder.

3. Add boiled water to the flour mixture and whisk and fold until all dry ingredients are wet.

4. Add olive oil and continue folding until you have all the ingredients formed into a dough ball (it may still be sticky at this point).

5. Flour your work surface generously. Put the dough on the work surface and knead by hand until you have a non-sticky and soft dough, adding more flour gradually if you need.

6. Cover the dough ball with extra flour and then cover it with a stretch film. Let the dough rest at room temperature for 30 minutes. At this point, you can also put the dough in the fridge if you want to make the bread at a later time. The dough stays well in the fridge for up to 2 days.

7. When you are ready to make the bread, flour your work surface again. Take the dough ball out of its stretch film and divide it into 8 pieces. Turn each piece into a ball.

8. Roll each ball very thin. If you need to, spread some flour onto each ball to prevent sticking to your rolling pin.

9. Put a pan on medium-high heat. These balls make quite large flatbreads, and my 24cm pan was just the right size for them. Let the pan on the heat for about 3-4 minutes until it gets really, really, really hot. When the pan is very hot, but the first rolled dough on it. You will soon start seeing bubbles forming. Wait until bubble forming stops, then, using a spatula, flip the bread. Continue cooking by flipping the bread for a couple of minutes tops, and then take it out of the pan. Do the same for all rolled dough. Optionally, after making each bread, spread some butter when it’s still hot. Stack each bread on top of each other. Eat right away! The bread stays well in an airtight container for a couple of days. I recommend warming the leftovers a bit before you eat. Enjoy!


  1. francis says

    Hello Asli, I already had tonight’s dinner planned, so I will make this tomorrow as a substitute for pita in a Grecian-styled menu. My wife loves tzatziki, and I have hunch once paired with your bread, I am going to get a lot of credit for your hard work, lol. Since we are Baltic neighbors I hope you don’t mind my occasional Swedish comparisons. When you want yellow here in Sweden you probably use saffron. It is an ingredient found in many Swedish dishes and breads, perhaps the most famous being the Jul-time, S-shaped, ljusbulle. Kind regards,

    • Oh saffron sounds good too, though i’ve never really been a big fan of it. :) Bon appetit!

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