Turkish Flat Bread (Bazlama) Recipe
This Turkish Flat Bread, known as Bazlama, is a soft and chewy bread perfect for snacking or accompanying meals. Made with simple ingredients like warm water, active dried yeast, Greek yogurt, olive oil, and fresh parsley, it’s cooked on the stovetop to achieve a slightly charred and golden crust with a tender interior. Easy to make and ready in about an hour, this bread is perfect for wraps, dipping, or simply enjoying fresh with olive oil.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 flatbreads 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Scale
Dough 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
Instructions
- Activate the yeast: Combine the yeast, sugar, and warm water in a medium-large bowl and stir well. Let sit in a warm spot for 5-10 minutes until foamy and bubbly, indicating the yeast is activated.
- Mix wet ingredients: Whisk in the Greek yogurt, olive oil, and kosher salt with the activated yeast mixture until well combined.
- Form the dough: Add the flour and chopped parsley, stirring with a wooden spoon or sturdy spatula to form a shaggy dough. Transfer to a well-floured counter and knead gently, adding up to ½ cup more flour as needed to make the dough no longer sticky.
- Divide and rest: Divide the dough into 10 equal pieces. Lightly flour each piece, cover with a clean kitchen towel, and let rest for 15 minutes.
- Preheat the pan: Heat a medium sauté pan over medium-low heat while you roll the dough.
- Roll and oil the dough: Roll one dough piece into an approximately 7-inch circle. Lightly brush the top surface with extra virgin olive oil.
- Cook the flatbread – first side: Place the oiled side down into the hot pan. Brush the top surface lightly with oil. Cook for 1 to 1½ minutes until bubbles form on top and the bottom edges and spots turn golden brown.
- Cook the flatbread – second side: Flip and cook the other side for another 60-90 seconds until small golden spots appear. Avoid overcooking to keep it soft.
- Repeat: Cook the remaining dough pieces following the same method – rolling, oiling, and cooking.
- Finish and store: Optionally sprinkle with extra chopped parsley. Stack the cooked flatbreads in a clean kitchen towel to steam and maintain softness. When cooled, store in a ziplock bag. Reheat in a dry pan or microwave wrapped in paper towel before serving.
Notes
- Flour amount can vary depending on humidity; add extra up to ½ cup if the dough is too sticky to handle.
- Keep the cooking heat medium-low to prevent burning while allowing the flatbread to cook through.
- Storing properly in a ziplock bag after cooling keeps the bread soft for several days.
- Reheat on stovetop without oil or in the microwave wrapped in paper towel for best results.
Keywords: Turkish flatbread, Bazlama, stovetop bread, soft flatbread, easy bread recipe, homemade flatbread
Find it online: https://reemcook.com/turkish-flat-bread-bazlama-recipe/
