Turkish Flat Bread (Bazlama)

4.87 from 94 votes

This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!

Prep Time35

Cook Time25

Total Time1

Course: Breads

Cuisine: Turkish

Keyword: Turkish Flatbread

Servings:

Calories: 209kcal

Author: Chris Scheuer

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 tablespoon extra virgin olive oil
2 teaspoons kosher salt
3 ¾ cups all-purpose flour more as needed (see Notes below) and for the counter
¼ cup finely chopped flat leaf parsley

US Customary - Metric

Instructions

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.
Whisk in the Greek yogurt olive oil and salt.
Add the flour and parsley, then stir with a wooden spoon or sturdy spatula until a shaggy dough forms. Turn the dough out onto a well-floured counter and gently work in enough additional flour to coat the dough and so it's no longer sticky (I like to use a dough scraper for this). You may need up to ½ cup additional flour.
Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
Preheat a medium saute pan to a medium-low heat. While the 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 the 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 the top surface is covered with bubbles and the underside is golden around the edges and in spots.
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.
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.
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.

Notes

See Café Tips above in post for further instructions and tips.

Adapted from Allrecipes.

*Note - the amount of flour you need can vary depending on the type of flour you use. This recipe was developed using all-purpose King Arthur flour. If you find that you dough is too loose after mixing, just add more flour, 1 tablespoon at a time to reach a consistency where the dough forms a ball in the bowl.

The same thing is true when you knead the dough on the counter. Continue to sprinkle the counter with flour as you knead if the dough is still sticky and until it forms a nice smooth ball.

Nutrition