Turkish Flat Bread (Bazlama) Recipe

Introduction

Turkish Flat Bread, or Bazlama, is a soft and fluffy bread perfect for dipping, sandwiches, or enjoying on its own. This easy-to-make flatbread features a subtle tang from Greek yogurt and a fresh touch of parsley.

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

1. 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.
2. Step 2: Whisk in the Greek yogurt, olive oil, and salt until smooth.
3. Step 3: Add the flour and parsley, then stir with a wooden spoon or sturdy spatula until a shaggy dough forms. Turn the dough onto a well-floured counter and gently incorporate additional flour as needed until it’s no longer sticky, using up to ½ cup extra.
4. Step 4: Divide the dough into 10 equal pieces. Lightly sprinkle with flour, cover with a clean kitchen towel, and let rest for 15 minutes.
5. Step 5: Preheat a medium sauté pan over medium-low heat. Roll out one dough portion into a 7-inch circle.
6. Step 6: Lightly brush the top of the dough circle with olive oil. Place it oiled side down in the hot pan, then brush the top with oil. Cook for 1 to 1½ minutes until bubbles form and the underside is golden around the edges.
7. Step 7: Flip the bread and cook the other side for 60-90 seconds until small golden spots appear. Avoid overcooking. Repeat with remaining dough pieces.
8. Step 8: Optionally sprinkle cooked flatbreads with more chopped parsley. Stack them in a clean towel to keep soft and warm.
9. Step 9: Once cooled, store in a ziplock bag. Reheat in a dry pan for a minute or two per side, or wrap in paper towel and warm in the microwave on low power until heated through.

Tips & Variations

• For a richer flavor, try replacing half the water with milk or buttermilk.
• Add finely minced garlic or za’atar to the dough for a savory twist.
• If the dough feels too sticky, add flour gradually—too much can make the bread dense, so balance is key.
• Use fresh herbs like dill or mint instead of parsley for different flavor profiles.

Storage

Store cooled flatbreads in a ziplock bag at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, warm on a dry skillet for a couple of minutes per side to restore their softness, or microwave wrapped in a damp paper towel on low power until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dried yeast?

Yes, you can substitute instant yeast. Since it doesn’t require proofing, mix it directly with the flour and proceed with the recipe, adjusting rising times as needed.

Can I freeze Bazlama flatbreads?

Absolutely. Freeze the cooled flatbreads in a sealed bag for up to 3 months. Thaw at room temperature and reheat in a pan or microwave before serving.