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This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and so much more!
If you think you have to have a bit of Middle Eastern heritage to make great Turkish Flatbread, think again! This recipe comes together quickly, without a mixer and minimal kneading and rising. These delicious, tender, pita-type flatbreads are cooked in a pan on the stovetop in minutes.
What is flatbread?
Flatbread has become popular restaurant and grocery store fare in recent years, but it's definitely not a new invention. Rather, it has a long history, originating in ancient Egypt. Over the years, many other cultures, including India, Armenia, Iran, Uzbekistan, Afganistan, and Turkey have come up with their own version of flatbread, each one having slightly different characteristics. What's really fascinating, is that some countries, like Turkey, have numerous types of flatbread, each region of the country having its own distinct version.
In Turkey, flatbread is a staple and there are shops that exclusively sell this simple, delicious type of bread. The variety is staggering. I've read about Pide, Lahmacun, Gözleme, Yufka, Lahmacun, and Bazlama, to name a few. The main differences are in the shape, toppings and cooking methods.
The Turkish flatbread recipe I'm sharing today is Bazlama. Bazlama is similar to naan and, in Turkey, is often baked over an outdoor, wood fire. Bazlama is also known as "village bread" as it's often sold in stands at Turkish markets. One of the distinctions of Bazlama is that it's made with Greek yogurt, making the bread super tender and giving it a tasty tang.
The ingredient list for this Bazlama is, like most flatbreads, super simple: yeast, sugar, water, flour, yogurt, and salt. The dough is stirred up by hand in a bowl, then turned out onto the counter for a short kneading time. It's then covered and allowed to rest for 15 minutes and then it's ready to roll into circles. A short stint in a hot pan and you'll find these fragrant, tender flatbreads difficult to not devour, all by themselves. (Don't ask me how I know!)
I've made several batches of this Turkish flatbread, tweaking it a bit each time and finding more and more ways to use it.
Ways to use this Turkish Flatbread
- Eat it plain or with a spread of peanut butter and a drizzle of honey for a delicious snack.
- Divide the dough into 14 or 16 portions and make the flatbreads smaller. Serve them warm in a bread basket as a dinner bread.
- Spread a spoonful of hummus down the center of a flatbread. Top with grilled (or rotisserie) chicken, diced tomatoes, cilantro, Kalamata olives, crumbled Feta and a drizzle of Zoe's Copycat Dressing. Serve it as a wrap - delish!
- Make flatbread pizza. Just add toppings and bake for 5-8 minutes in a 450˚F oven.
- Stuff with scrambled eggs and bacon for breakfast flatbreads.
- Use them in place of bread for your favorite sandwich.
- Heat a medium non-stick sauté pan over medium heat until hot. Add a small drizzle of olive oil and swirl pan to coat. Add a Turkish flatbread and cook until underside is golden. Flip to opposite side and continue cooking till also golden. Cut in wedges and serve as a delicious accompaniment to salads, soups or as an appetizer with hummus or spreads.
- Serve it with Grilled Chicken Swarama and Turkish Cucumber Tomato Salad - recipes coming!!
Café Tips for making this Greek Yogurt Turkish Flatbread
- You can make these flatbreads thicker or thinner by rolling the dough rounds bigger or smaller. I like a medium thickness and roll mine approximately 7 inches in diameter.
- Since every stove is different, you might have to experiment a little bit with the first flatbread. You want the heat high enough that bubbles appear on the top surface and the underside is getting a few golden spots after about 45 seconds to 1 minute. If you're not seeing the bubbles, increase the heat. If the underside is getting brown too fast, decrease the heat a bit. On my stove a heat setting slightly below medium is perfect.
- Brush the dough rounds lightly with olive oil. You want to cover the surface but you don't want greasy flatbread.
- I use whole milk Greek yogurt, but I think any variety of plain Greek yogurt will work fine.
- A tablespoon of kosher salt sounds like a lot, but it's divided between 10 large flatbreads. I tried it with less and the results tasted somewhat bland. However, if you use regular iodized salt instead of kosher salt, definitely use less. Here's a great conversion chart for kosher and table (iodized) salt.
- If you're not used to working with yeast, don't worry! The only trick with yeast is to use the right water (or other liquid) temperature. You want it to be right between 105-110˚F. If you test it with a finger, that's fairly hot, but not so hot that you'd pull your finger back. If you're not sure, use a thermometer to test the temp before adding the yeast and you'll be just fine.
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
- 1 ¼ cups warm water 105-110˚F
- 2 ¼ teaspoons active dried yeast 1 packet
- 1 tablespoon sugar
- ¾ cup Greek-style yogurt
- 2 tablespoon extra virgin olive oil
- 2 teaspoons kosher salt
- 3 ¾ cups all-purpose flour
- ¼ cup finely chopped flat leaf parsley
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Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
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Whisk in the Greek yogurt olive oil and salt.
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Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
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Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
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Preheat a medium saute pan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 ½ minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
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Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
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Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
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When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.
See Café Tips above in post for further instructions and tips.
Adapted from Allrecipes.
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Deanna says
I just made these today! Easy and yummy! I followed the recipe EXACTLY and they turned out just like the picture. I was kind of hoping that they would 'roll up' better, but the 7 inch thickness is a little to thick for a wrap, IMHO. It probably would split at that thickness. Nonetheless, we topped it with mayo, chipotle turkey breast, tomato, onion, cheese. Put this under the broiler for a few minutes and whammo, delish. Definitely a keeper and will make these again and keep a few frozen.
Chris Scheuer says
Thanks for sharing your results, Deanna. So happy you had such great results! Sounds like a delicious meal!
sarah j fite says
Cannot believe easy and GOOD this is! I am not a great cook or usually too scared to try things like making bread, but this looked easy enough and it was. My family loves it!!
Chris Scheuer says
Yay! So happy you tried these Sarah and had such great success! That's awesome! Another super easy, super delicious recipe you might want to try is this Ridiculously Easy Biscuit recipe, so good! https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/
gregory anderson says
My wife and I both love flatbreads, but I've never heard of this style. Thank you for exploring this and presenting the recipe as well as serving suggestions, tips, and great pictures.
May the forks be with you.
Chris Scheuer says
Haha! Thanks, Gregory, the best part is how easy it is. Hope you enjoy it!
Meena says
I made these yesterday and followed the recipe (except for adding coriander instead of parsley) and these were really really good! Loved the crisp outside but soft insides, and the greens in the dough made it super pretty. Will try adding different herbs next time 🙂
My So and I had a bazlama each, layered with spinach, lime and jalapeno chicken strips, lime crema and chopped jalapenos. Next we're planning on a moroccan-spiced lamb mince with nuts and raisins and a light refreshing salad on the side. The possibilities are endliess!
Chris Scheuer says
Thanks so much, Meena. I love your adaptation! So happy you enjoyed it!
JoLynn Ensz says
Just made these tonight... I had low expectations in the way that my husband would like these. Boy was I wrong! We both loved them! Both of us giving them 5 🌟 out of 5! We spread them with hummus and guacamole , topped it with chicken cilantro a little chipotle powder and Zoe’s copycat dressing. Absolutely delicious. 😍 A recipe I know will be made many many many times in the future!
Chris Scheuer says
That's awesome, JoLynn. I'm so happy you enjoyed them. Sounds like a WONDERFUL dinner!
Sal Talla says
I find it very racist that you dont say Turkish yoghurt? It's Turkish bread after all and Turks are known for having excellent yoghurt????
Chris Scheuer says
Thanks for sharing your opinion, Sal.
I totally agree with you about Turkish cuisine. I visited Turkey a number of years ago and thought the food, in general, was fantastic and indeed, the yogurt is super delicious!
Perhaps you live in another country though, because, here in the U.S. yogurt is sold either as "yogurt" or "Greek yogurt" (a thicker, more concentrated option). It would be nice if there were other choices, such as "Turkish yogurt", but sadly, that's not the case. Perhaps one day we will be a bit more differentiated and sophisticated. In the meantime, hope you enjoy the Greek Yogurt Turkish Flatbread as much as we (and many of our readers) have.
Kind Regards, Chris
Laura | Tutti Dolci says
Theres's nothing better than fresh flatbread! These look so pillowy and delicious! 🙂
Sandra L Garth says
I could make a meal out of this flatbread and a bit of hummus. I'll wait to make these until after my doctor's visit, LOL!
Susan says
There is nothing better than homemade! I can almost taste how good they must be!
Val Moore says
Thanks for this post, I'm sure I will gain 10 pounds here. I actually just made it and it was fabulous. Questions for next time. Can this be made up and frozen before cooking?? There is just two of us and - about the 10 pounds, I'm not kidding. So if we could freeze the balls and then bring to room temperature before cooking we could have instand pita/flatbread. I ran out of AP flour and had to use 1 cup of spelt. It was fine, I also brushed with butter MMMMMM.
This was a hit. Will definitely make again.
Chris Scheuer says
Hi Val! You could either freeze the dough as you suggested or make the flatbread and freeze a portion of it after it's finished. When you want to serve it, just partially thaw it, warm a tiny bit of olive oil in a sauté pan and cook on each side for several minutes. It will taste like it was freshly made!
Trish says
Hi Chris,
What kind of yeast do you use for this recipe? Instant dry yeast or active dry yeast?
Thanks,
Trish
Chris Scheuer says
Hi Trish, I use active dry yeast for this recipe. I'll clarify that in the post, thanks!
Abbe@This is How I Cook says
I love bread of all sorts and this sounds glorious. I can't wait to try them and then to eat them! Don't think will share!
sue@theviewfromgreatisland says
That is one gorgeous stack of bread, I can't wait to try this Chris!!
Jennifer @ Seasons and Suppers says
Love this! So great for so many uses, too! Can't wait to try it 🙂 Have a great long weekend on your side of the border (we had ours last weekend 🙂
Mary Ann | The Beach House Kitchen says
I would love this flatbread for my hummus platter for company Chris! It looks fantastic!
Wendy Sondov says
I frequent an international supermarket and my favorite section is the breads! I love trying the many different varieties, but aren't the similarities fascinating too? (like this Turkish bazlama, that is similar to Indian naan) Whatever the name, it looks delicious! So many ways to enjoy it too!
Diane says
Can we use quick rise yeast and still use all the same quantity of ingredients? I really want to make these....thanks for sharing . Looking forward to your reply so I can make this.....
Chris Scheuer says
Hi Diane, U actually tried instant yeast one of the times I tested this recipe and I didn't have as good results as with the active dry yeast.
Dianna says
These look so yummy! Could I use a gluten free flour to make them? Thanks for all of your wonderful recipes!
Chris Scheuer says
Hello Dianna! Thanks so much. I haven't tried it and I'm not adept at GF cooking, but I think an all-purpose GF flour should work.
Colleen says
They look wonderful. May I use whole wheat flour instead of white? Or half whole wheat and white flour? Thank you.
Chris Scheuer says
Hi Colleen, I think whole wheat flour would be fine but I would go with 50/50 rather than all WW.
Linda says
Hi Chris...coincidently I was thing of making a pita type bread so this is great timing. Two questions. Is this the type of bread that can open up into a pocket ? And would they be freezable?
Chris Scheuer says
Great minds think alike! 🙂 This is not a pocket pita. It's more like a naan. We like to fill them and then fold them over to eat.
Liz says
YUM! I'd eat this picture perfect flatbread any time of day! With butter and jam for breakfast, for a lunch sandwich and as a fabulous side for dinner. Nothing better than homemade bread!
Pam says
Do you not flip it and cook on the other side? What herbs did you use?
Chris Scheuer says
Thank you Pam, I've clarified the instructions.
Kaye Blewett says
What quantity of fresh yeast would I use?
Missy
angiesrecipes says
They look amazing with the herbs!
Tricia @ Saving Room for Dessert says
Be still my heart! Wow Chris these look fantastic - absolutely perfect. I could eat them with anything. Bravo!