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The Turkish pantry

Flatbread (wheat)

Lavash and pocket pita are distinct forms of wheat flatbread used for serving skewers.

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An overview of ready-cooked wheat flatbreads for serving skewers. Thin lavash and pocket pita are different forms.

Thin cooked wheat flatbread with toasted spots and soft folds

Types & forms

Thin lavash

Flexible bread for wrapping when warmed.

Pocket pita · comparison

Thicker bread with a pocket.

Raw yufka · comparison

A pastry sheet needing its own cooking method, not ready-to-eat bread.

What to look for when buying

  • Buy ready-cooked bread and check wheat and other allergens.
  • Choose a size suited to your serving; one piece has no universal weight.

Prepare & cook

  • Warm as labeled and keep covered briefly to stay flexible.
  • Keep bread away from raw-meat utensils.

Store it well

  • Reseal and follow the bakery or package storage instructions.
  • Freeze portions if the label permits; discard moldy bread rather than trimming it.

Substitutions depend on the dish

Pita for lavash

Changes thickness, portion weight and whether it wraps or pockets the filling.

Nutrition

White unenriched pita bread [1]

Per 100 g edible portion
NutrientAmount
Energy275 kcal
Protein9.1 g
Total fat1.2 g
Saturated fat0.17 g
Carbohydrate55.7 g
Dietary fiber2.2 g
Total sugarsNot reported
Sodium536 mg
Cholesterol0 mg
Calcium86 mg
Iron1.4 mg
Potassium120 mg
Vitamin DNot reported

Pita comparison only. Thin lavash and individual bakery breads have different weights and composition. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

[1] U.S. Department of Agriculture, Agricultural Research Service, Bread, pita, white, unenriched

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

Our skewers include flatbread as an accompaniment, with the bread form chosen at serving.

Cook with Flatbread (wheat)

Grilled minced-meat kebabs on flatbread with charred tomato, green pepper and sumac onions
Adana style

Adana-Style Lamb Skewers

Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.

Lamb kavurma with flatbread, raw onion and parsley.
Aksaray style

Aksaray Kavurma

Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.

Browned chicken and pepper skewers on lavash with grilled tomato and sumac onion

Chicken Skewers

Yogurt-marinated chicken thighs grilled with peppers and served on warm lavash.

Chickpea wraps with onion, parsley and red pepper on a blue-patterned platter on a sunny stone terrace.
Gaziantep style

Chickpea Wrap

Warm lavash wraps soft chickpeas with sumac onions, parsley and sweet red pepper. Cumin and Turkish red pepper flakes season the filling, while olive oil softens the sharp onion mixture.