Light, fluffy, and dotted with golden sesame seeds, Fladenbrot – or German-style flatbread – is a staple at Turkish-German bakeries and dinner tables alike. While its roots trace back to Middle Eastern and Mediterranean baking traditions, Fladenbrot has become a beloved part of Germany’s diverse food culture.
Soft on the inside with a slightly crisp crust, this bread is perfect for scooping up dips, wrapping around grilled meats, or enjoying warm with soup.
The Origins of Fladenbrot
Fladenbrot found its way into German cuisine through Turkish immigration and quickly gained popularity as a street food and bakery essential. Though the term can refer broadly to “flatbread,” in Germany it often means a leavened, sesame-topped bread served with döner kebab or at Middle Eastern restaurants.
Today, it’s baked fresh in homes and bakeries across the country, appreciated for its texture, versatility, and quick preparation time.
For more soft breads, try Pretzels (Brezn) or Sesambrötchen – Sesame Rolls.
Ingredients & Preparation (Step-by-Step Recipe Guide)
Ingredients for Authentic Fladenbrot Recipe
- 500 g (4 cups) all-purpose or bread flour
- 1 packet (7 g) dry yeast
- 1½ tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 300 ml (1¼ cups) warm water
- 1 tbsp plain yogurt (optional, for softness)
- Sesame seeds and nigella seeds for topping
- 1 egg yolk mixed with 1 tbsp water (for brushing)
Optional tools: Baking sheet, parchment paper, dough scraper, pastry brush
How to Make Fladenbrot (Step-by-Step Instructions)
Step 1: In a large bowl, mix yeast, sugar, and warm water. Let sit for 10 minutes until frothy.
Step 2: Add flour, salt, oil, and yogurt. Mix until a dough forms, then knead for 8–10 minutes until smooth.
Step 3: Cover and let rise in a warm spot for 1 hour until doubled.
Step 4: Turn dough out onto a floured surface. Shape into a large oval or round about 2–3 cm thick.
Step 5: Transfer to a parchment-lined baking sheet. Use your fingertips to gently press a grid or diamond pattern into the top.
Step 6: Brush with egg wash and sprinkle generously with sesame and nigella seeds.
Step 7: Let rise again for 20–30 minutes while preheating oven to 220°C (430°F).
Step 8: Bake for 15–18 minutes until golden brown. Cool slightly before serving.
Tips:
- Serve warm for the best texture.
- Freeze extras and reheat in the oven.
- Can be made without egg wash for a vegan version.
Serving Suggestions & Variations
How to Serve Fladenbrot
Slice and fill with kebab, falafel, or grilled vegetables. Great alongside soups like lentil or tomato, or dipped in hummus and yogurt sauces.
Variations & Regional Twists
- Garlic Fladenbrot: Add minced garlic to the dough or brush on top.
- Herbed version: Mix fresh parsley or za’atar into the dough.
- Mini versions: Make smaller rounds for sandwich buns.
Try Mohnbrötchen – Poppy Seed Rolls or Roggenbrot (Rye Bread) for more bakery favorites.
Fladenbrot is a soft and savory flatbread with international roots and German flair. Quick to prepare and endlessly versatile, it’s a must-bake for your next casual dinner or party spread.
Discover more classic loaves and traditional favorites on our German Bread Recipes page – your guide to rustic, regional, and everyday German baking.
