Turkish Etli Ekmek: Crispy One-Meter Flatbread Tips, FAQ & printable recipe

Tips for success

For the most authentic texture, use a pizza stone or baking steel. These retain heat and transfer it efficiently to the dough, creating a crisp bottom crust.

If you don't have one, use an inverted heavy baking sheet and preheat it. The key is to get the surface as hot as possible. Don't skip the resting time for the dough; it's essential for easy stretching.

When stretching the dough, work on a lightly floured surface and use your fingers to gently press from the center outward. If the dough tears, pinch it back together. If it becomes too long for your oven, you can curve it into a crescent shape or make two shorter flatbreads. The baking time is short, so have everything ready before you start.

Variations

• Spicy Sucuk Version: Replace half of the ground meat with finely chopped sucuk (Turkish garlic sausage). The sucuk adds a smoky, spicy flavor. Reduce the salt in the topping, as sucuk is salty. Proceed with the recipe as directed.
• Vegetarian Mushroom Topping: Omit the meat and use finely chopped mushrooms, sautéed with onion and peppers. Add a tablespoon of tomato paste and a teaspoon of smoked paprika for depth. The topping should be spreadable, so cook the mushrooms until most of their moisture has evaporated.
• Cheese-Topped Etli Ekmek: After spreading the meat topping, sprinkle with crumbled feta or grated mozzarella. Bake as directed. The cheese will melt and brown slightly, adding a creamy, salty layer. This variation is popular in some regions of Turkey.
• Herb-Infused Dough: Add 1 teaspoon of dried oregano or thyme to the dough along with the salt. This adds an aromatic note that complements the meat. You can also brush the baked flatbread with a little olive oil and sprinkle with za'atar before serving.

Storage and make-ahead

Fridge

Store leftover etli ekmek in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to restore crispness.

Freezer

Freeze baked etli ekmek, wrapped tightly in foil, for up to 2 months. Reheat directly from frozen in a 400°F oven for 5-7 minutes.

Reheat

Reheat in a 400°F oven for 3-5 minutes until hot and crisp. Avoid microwaving, which makes the crust soggy.

Leftover etli ekmek can be stored in an airtight container at room temperature for up to 2 days. To keep it crisp, reheat in a hot oven (400°F) for 3-4 minutes. Do not microwave, as it will become soggy.

If storing in the refrigerator, wrap tightly in foil and reheat in the oven. The flatbread is best enjoyed fresh, but leftovers can still be delicious when properly reheated.

The dough can be made up to 24 hours in advance and stored in the refrigerator, covered. Bring it to room temperature before stretching. The topping can also be prepared a day ahead and refrigerated.

However, the assembled flatbread should be baked immediately after topping to prevent the dough from becoming soggy. If you need to prepare ahead, keep the dough and topping separate until just before baking.

Serving ideas

Etli ekmek is traditionally served as a main course, with each person eating several strips. It's often accompanied by a simple salad of tomatoes, cucumbers, and onions, dressed with lemon and olive oil. A side of ayran (a yogurt-based drink) or a cold beer pairs beautifully with the savory, spiced meat.

For a more casual presentation, slice the flatbread into bite-sized pieces and serve as an appetizer at a party. The dramatic length makes it a conversation starter.

Garnish generously with fresh parsley and lemon wedges, and let guests squeeze their own lemon over the top. This flatbread is best enjoyed hot and crispy, so serve it as soon as it's sliced.

Frequently asked questions

Recipe card

Turkish Etli Ekmek: Crispy One-Meter Flatbread

Prep 45 minCook 4 minRest 30 minTotal 1 h 19 minServes 4

Ingredients

• 300 g bread flour
• 180 ml water
• 1 tsp salt
• 300 g ground beef and lamb (20% fat)
• 1 large onion, grated and drained
• 2 peeled tomatoes, diced
• 2 green peppers, finely minced
• 1 tbsp pepper paste
• 1 tsp salt
• 1 tsp black pepper
• 1 fresh lemon, cut into wedges
• Fresh parsley leaves, for serving

Instructions

1. In a large bowl, combine the bread flour, water, and salt. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Shape into a ball, cover with a damp towel, and let rest for 30 minutes.
2. In a separate bowl, combine the ground beef and lamb, grated onion, diced tomatoes, minced green peppers, pepper paste, salt, and black pepper. Use your hands to knead the mixture until everything is well combined and the mixture becomes soft and spreadable. The tomatoes and onion should release enough moisture to create a paste-like consistency.
3. Place a pizza stone or baking steel on the lowest rack of the oven. Preheat the oven to 520°F (270°C) for at least 30 minutes. The stone needs to be thoroughly heated to create a blistered, crispy crust.
4. On a lightly floured surface, roll the dough into a rectangle. Then, using your hands, gently stretch it from the center outward into a very thin, long ribbon. The dough should be about 1 meter long and 10-15 cm wide, with a thickness of about 2-3 mm. It should be translucent enough to see your hand through.
5. Transfer the stretched dough onto a floured wooden peel or the back of a baking sheet. Spread the meat mixture evenly over the dough, leaving a small border around the edges. Use a spatula or your fingers to press the topping into a very thin, even layer, reaching all the way to the edges.
6. Give the peel a gentle shake to ensure the dough isn't stuck. Slide the flatbread onto the preheated stone in one swift motion. Bake for 4 minutes, until the crust is blistered, leopard-spotted, and crispy. The edges should be golden brown and the meat cooked through.
7. Using the peel, carefully remove the flatbread from the oven. Transfer it to a cutting board. Let it rest for 2-3 minutes before slicing. This allows the juices to settle and makes slicing easier.
8. Using a sharp chef's knife, slice the flatbread crosswise into strips about 2 inches wide. You should hear a satisfying crunch as you cut. Squeeze fresh lemon juice over the top and sprinkle with parsley leaves. Fold each strip in half and serve hot.

Contains: gluten

Estimated nutrition per serving

Calories

520

Protein

26 g

Carbohydrates

55 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.