Name: Turkish Flat Bread (Bazlama) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Turkish
Ingredients: 1¼ cups warm water (105-110˚F); 2¼ teaspoons active dried yeast (1 packet); 1 tablespoon sugar; ¾ cup Greek-style yogurt; 2 tablespoons extra virgin olive oil, plus extra for brushing; 2 teaspoons kosher salt; 3¾ cups all-purpose flour, plus up to ½ cup extra as needed; ¼ cup finely chopped flat leaf parsley

Jump to Recipe

Introduction

Turkish Flat Bread, or Bazlama, is a soft and fluffy bread that’s perfect for any meal. With a subtle tang from yogurt and fresh parsley, it’s quick to make and delicious warm from the pan.

A tall stack of about ten flatbreads is shown, each layer golden brown with darker toasted spots and sprinkled with small green herb bits, likely cilantro or parsley. The flatbreads have a soft, slightly puffy texture and are unevenly round, stacked neatly on a flat surface. In front of the stack lies a small sprig of green leafy herbs. The background is dark, making the warm colors of the flatbreads stand out against the white marbled texture surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups warm water (105-110˚F)
2 ¼ teaspoons active dried yeast (1 packet)
1 tablespoon sugar
¾ cup Greek-style yogurt
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
3 ¾ cups all-purpose flour (more as needed and for the counter)
¼ cup finely chopped flat leaf parsley

Instructions

Step 1: Combine the yeast, sugar, and warm water in a medium-large bowl. Stir well and let sit in a warm place for 5-10 minutes until the mixture is foamy and bubbly, indicating the yeast is activated.
Step 2: Whisk in the Greek yogurt, olive oil, and salt until smooth.
Step 3: Add the flour and parsley. Stir with a wooden spoon or sturdy spatula until a shaggy dough forms. Turn the dough onto a well-floured surface and knead gently, adding up to ½ cup more flour as needed until it’s no longer sticky.
Step 4: Divide the dough into 10 equal pieces. Lightly dust them with flour, cover with a clean kitchen towel, and let rest for 15 minutes.
Step 5: Preheat a medium sauté pan over medium-low heat. Meanwhile, roll out one dough piece into a roughly 7-inch circle.
Step 6: Brush the top of the dough circle lightly with olive oil. Place it oiled side down in the hot pan, then brush the exposed top with oil. Cook for 1 to 1½ minutes until bubbles form on top and the underside is golden around the edges and in spots.
Step 7: Flip the flatbread and cook the other side for 60-90 seconds until small golden spots appear. Avoid overcooking this side. Repeat with remaining dough pieces.
Step 8: Optionally, sprinkle cooked flatbreads with additional chopped parsley. Stack them in a clean kitchen towel to steam and keep soft.
Step 9: Once cool, store flatbreads in a ziplock bag. Reheat in a dry pan for a minute or two per side, or wrap in paper towels and warm in the microwave on low power.

Tips & Variations

For a nuttier flavor, substitute half the all-purpose flour with whole wheat flour.
If you prefer a thinner flatbread, roll out the dough pieces more thinly before cooking.
Add minced garlic or za’atar seasoning to the dough for extra aromatic flavor.

Storage

Store cooled flatbreads in an airtight ziplock bag at room temperature for up to 2 days or freeze for up to 1 month. Reheat in a warm skillet without oil or in the microwave wrapped in a damp paper towel to maintain softness.

How to Serve

A tall stack of about ten flatbreads, each layer a light golden-brown with small darker toasted spots and sprinkled with small green herb pieces, creating a textured surface. The flatbreads are slightly puffy and soft-looking, with uneven edges, resting on a rough, rustic flat stone surface. A fresh green parsley sprig lies in front of the stack, adding a pop of color. The background is dark and out of focus, highlighting the warm tones of the flatbreads. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bazlama without yogurt?

Yogurt adds moisture and tang to the dough, but you can substitute an equal amount of sour cream or buttermilk for a similar effect.

Why isn’t my dough rising properly?

The yeast may not be active if the water is too hot or too cold. Ensure water is between 105-110°F and that the yeast mixture becomes foamy before proceeding.