Treat yourself, Love a lot and eat Lahmacun

Intentionally designed, thoughtfully hosted. Welcome to a space where every detail is as authentic as our flavors.

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DISCOVER OUR

FLAVORS

Brunch, coffee, desserts and all day flatbreads!

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Brunch, coffee, desserts and all day flatbreads! •

After your meal, we highly recommend trying Antep Baklava from Turkey.

Caution: Overwhelmingly good!

Artisan Turkish Bakery

Fresh from our stone oven to your heart. Explore the authentic taste of Turkish tradition, crafted daily with love right here in Scotland.

  • Simit

    Popular for breakfast or as a mid-morning snack.
    From above hands of unrecognizable woman rubbing aromatic spices into piece of raw meat over parchment paper

  • Baklava

    Pistachio baklava (Antep-style) bright, aromatic, often the most prized.
    Homemade pork sausage made with jalapenos and cheddar

  • Pide

    Pide is typically sliced into long pieces and shared family-style.”Vegan Option”

    Close Up / Preparing red meat on the barbecue grill.

ABOUT
STONEOVEN

Crackling heat, a bed of glowing embers, and a thick stone hearth that holds and radiates warmth — that’s the heart of traditional Turkish baking. At Flatbread Turkish Bakery House, our stone oven is more than equipment; it’s the element that transforms dough into the crispy, chewy, fragrant breads and pastries that define our menu.

Why the stone oven matters

  • Even heat retention: The thick stone maintains consistent temperatures, producing a uniform bake with a crisp exterior and soft interior.

  • Quick, intense sear: Direct radiant heat creates the signature blistering and char on pide and other flatbreads.

  • Moisture balance: The oven’s thermal properties help lock in steam during baking, yielding tender, layered börek and flaky boyoz.

  • Flavor development: High, steady heat encourages Maillard browning and subtle caramelization that deepen flavor without overpowering the natural taste of quality ingredients.

What it makes best

  • Pide: Thin, boat-shaped flatbread with a perfectly blistered crust and a pillowy crumb.

  • Börek: Layers of delicate pastry with savory fillings that emerge flaky and golden.

  • Boyoz: Traditional Sephardic pastry with a tender, layered texture and rich, buttery notes.

Our approach We use the stone oven to honor time-tested techniques: carefully fermented doughs, hand-shaped pieces, and precise oven temperatures. Each item is baked to order to capture peak texture and flavor — served warm, aromatic, and ready to enjoy.

Sun-Thu: 8am–8pm Fri-Sat: 8am–9pm

Flatbread Turkish Bakery House — stone oven tradition, served fresh.