Turkish Mahlab & Sesame Flatbread Dough

Name: Turkish Mahlab & Sesame Flatbread Dough
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 cups (375 g) all-purpose flour; 1 cup (240 ml) room-temperature water; 1½ teaspoons (9 g) fine sea salt; 1½ teaspoons (4 g) ground mahlab (cherry pit kernel), finely ground; ½ cup (70 g) sesame seeds (white or mix of white and black), toasted; 2 tablespoons (30 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A fragrant, nutty flatbread dough infused with mahlab (ground cherry pit kernel) and topped with sesame seeds. Mahlab adds a subtle almond-cherry note that pairs beautifully with the toasted sesame. This dough is easy to work with and creates tender, flavorful flatbreads perfect for dipping in labneh, hummus, or enjoying alongside kebabs.

Prep: 15 min
Cook: 12 min
Wait: 1 hr 15 min
Total: 1 hr 42 min
Makes: 4 flatbreads (8–10 inches / 20–25 cm each)

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Steps

Before you start

Use room-temperature water (70–75°F / 21–24°C) for predictable fermentation
Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, then cool slightly before using
If you don't have mahlab, grind whole mahlab seeds in a spice grinder just before mixing to preserve their aromatic oils

1
Mix dry ingredients
- In a large mixing bowl, whisk together 3 cups (375 g) all-purpose flour, 1.5 teaspoons (9 g) fine sea salt, and 1.5 teaspoons (4 g) ground mahlab.
- Make sure the mahlab is evenly distributed throughout the flour—no clumps.
- This ensures each flatbread gets the fragrant mahlab spice.
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Ready when: Dry ingredients combined; mahlab visible throughout
Tip: Sift the mahlab with the flour if you have large chunks—it should be powder-fine for even distribution
2
Add water and form shaggy dough
- Create a well in the center of the dry ingredients.
- Pour in 1 cup (240 ml) room-temperature water (aim for 70–75°F / 21–24°C).
- Using a wooden spoon or your hands, gradually incorporate the flour into the water.
- Mix until a shaggy, rough dough forms with no dry flour streaks.
- The dough will be slightly sticky—this is correct.
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Ready when: Shaggy dough with no dry flour visible; some stickiness is normal
Tip: Don't overwork at this stage—you'll knead in the next step
3
Knead until smooth
- Turn the dough out onto a lightly floured work surface.
- Knead for 8–10 minutes, using the heel of your hand to push the dough away, then fold it back toward you.
- The dough will gradually become smoother, softer, and less sticky.
- It should feel slightly tacky but no longer wet.
- If it's too sticky, dust lightly with flour (a little at a time).
- Once the mahlab aroma becomes more pronounced during kneading, you're nearly done.
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Ready when: Smooth, elastic dough that springs back when poked; slightly tacky but not sticky
Tip: If you have a stand mixer with a dough hook, mix for 6–7 minutes on medium speed instead—watch to make sure it's not climbing the hook
4
First rise
- Shape the dough into a ball and return it to the mixing bowl (no need to oil it).
- Cover with a damp kitchen towel or plastic wrap.
- Let it rise at room temperature (68–72°F / 20–22°C) for 60 minutes.
- The dough should increase by about 50 percent—it won't quite double, but it should look puffy and feel airy when you gently press it.
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Ready when: Dough has increased in volume; gentle finger poke leaves a slow indent that doesn't fully spring back
Tip: If your kitchen is cool, the dough may take longer to rise—that's fine and will actually improve flavor
5
Divide and shape
- Punch down the dough gently to deflate it.
- Turn it out onto the work surface and divide it into 4 equal pieces (about 100 g each if using a scale).
- Shape each piece into a tight ball by pulling the edges toward the center and rotating it against the work surface.
- Let the balls rest uncovered for 5 minutes—this relaxes the gluten so the dough is easier to flatten.
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Ready when: Four tight dough balls; rested dough feels slightly less springy
Tip: Keep the shaped balls covered with a towel while resting so they don't dry out
6
Flatten into discs
- Working with one dough ball at a time, place it on the work surface.
- Using your hands (not a rolling pin), gently press and stretch the dough into a thin disc about 8–10 inches (20–25 cm) in diameter and roughly ¼ inch (6 mm) thick.
- The dough should be even and relatively uniform.
- If it springs back, let it rest for 1–2 minutes and continue stretching.
- Transfer the disc to a piece of parchment paper.
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Ready when: Thin, even disc; no thick edges or thin spots
Tip: Work gently and avoid tearing—small holes are fine; the dough will puff as it cooks
7
Season with sesame
- Brush the top of each flattened disc lightly with a little of the 2 tablespoons (30 ml) olive oil (or just use your damp fingers), then sprinkle generously with the toasted sesame seeds—about 2 tablespoons (17–18 g) per flatbread, distributing them evenly so the seeds stick.
- Lightly press them into the dough so they don't fall off during cooking.
- The sesame will toast further as the flatbread cooks.
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Ready when: Sesame seeds adhered evenly across the top of each flatbread
Tip: Don't skimp on sesame—it adds flavor and visual appeal. If seeds are falling off, your dough is too dry; lightly dampen your fingers and press again
8
Heat cast iron skillet
- Place a 12-inch (30 cm) cast iron skillet or flat griddle over medium-high heat.
- Let it heat for 3–4 minutes until it's very hot—a drop of water should sizzle and evaporate immediately.
- You want the pan hot enough to create spots of golden-brown color on the flatbread.
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Ready when: Pan is very hot; water droplets evaporate on contact within 1 second
Tip: If your pan isn't hot enough, the flatbread will steam instead of developing color and crispness
9
Cook first flatbread
- Carefully transfer the first sesame-topped flatbread (with parchment still attached, or peel off parchment just as it hits the pan) to the hot skillet.
- Cook for 3–4 minutes on the first side without moving it.
- You should hear it sizzle and see golden-brown spots form on the underside.
- The dough will begin to puff slightly.
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Ready when: Underside is golden brown with some charred spots; flatbread puffs slightly
Tip: Don't flip too early—a good sear develops flavor. Resist the urge to move the flatbread around in the pan
10
Flip and finish cooking
- Flip the flatbread carefully using tongs or a thin spatula.
- Cook the other side for 2–3 minutes until it's also golden brown and puffed, with a few charred spots.
- The mahlab aroma should be very fragrant now.
- The sesame seeds on top will be toasted and lightly browned.
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Ready when: Second side golden brown; flatbread is puffed and aromatic; sesame is toasted
Tip: If the sesame seeds start burning before the second side cooks, reduce heat slightly to medium
11
Rest and repeat
- Transfer the cooked flatbread to a plate and cover loosely with a clean towel to keep it warm and soft.
- Repeat steps 8 and 9 with the remaining three dough discs, allowing 3–4 minutes per side for each.
- You may need to reduce the heat slightly after the first flatbread if your pan is retaining too much heat.
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Ready when: All four flatbreads are golden brown, puffed, and aromatic
Tip: Stacking warm flatbreads under a towel creates steam, keeping them tender. If you prefer them crispier, leave them uncovered

Good to know

Tips

Mahlab is essential to this recipe's character—buy it from a Middle Eastern market or online spice retailer. Whole mahlab seeds should be ground fresh for maximum aroma, but ground mahlab also works well. Store it in an airtight container in the freezer for up to 1 year.
Toast your sesame seeds before using them. Even if they're labeled 'toasted,' giving them 2–3 minutes in a dry skillet over medium heat wakes up their flavor and ensures they're fragrant when they hit the hot pan.
This dough has enough salt and flavor on its own, but it's excellent served alongside labneh (strained yogurt), fresh mint, sliced tomatoes, cucumber, and olives for a mezze board. You can also brush the warm flatbread with a little more olive oil and sprinkle with fresh herbs like sumac or za'atar.
If you don't have a cast iron skillet, any heavy skillet, griddle, or even a non-stick pan works—just make sure it's very hot before cooking. Cast iron holds heat beautifully and creates the best color, but carbon steel or stainless steel are fine alternatives.

Make ahead

You can prepare the dough up to 12 hours ahead. After the first rise (step 4), punch down the dough, wrap it tightly in plastic wrap, and refrigerate. The cold dough will develop even more flavor. When ready to cook, let the dough come to room temperature for 30 minutes, then divide, shape, and cook as directed. You can also freeze the dough after the first rise for up to 1 month; thaw overnight in the refrigerator before using.

Storage & reheating

Room temperature: Cover cooled flatbreads with a clean towel or place in a bread bag. They'll stay soft for up to 2 days. Refrigerator: Wrap in foil or plastic wrap; keep for up to 4 days. Reheat gently in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 3–5 minutes. Freezer: Wrap each flatbread individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 30 minutes, then reheat as directed for the refrigerator method.

Substitutions

ground mahlab (cherry pit kernel) → Ground anise seed or fennel seed (use 1 teaspoon / 2 g for a lighter licorice note). Anise lacks mahlab's almond-cherry complexity, but adds its own aromatic quality. Use less, as it's more potent. The flatbread will taste more Mediterranean than Middle Eastern.
sesame seeds (white or mix of white and black) → Black sesame seeds, nigella seeds (black cumin), or a mix. Black sesame has a slightly earthier flavor and dramatic appearance. Nigella adds a savory onion-like note. You can use the same amount or mix varieties for visual interest.
extra-virgin olive oil → Neutral oil (sunflower or vegetable oil) or melted butter. Olive oil adds fruity flavor; butter will brown lightly and add richness. Either works well. Neutral oil is fine if you want the mahlab and sesame to be the stars.
all-purpose flour → Bread flour (use 360 g) or whole wheat flour (use 200 g whole wheat + 175 g all-purpose). Bread flour creates a chewier crust. Whole wheat adds nuttiness that complements the mahlab, though it will make the dough slightly denser. Both work well; adjust water by ±15 ml if the dough feels too dry or wet.