Turkish Bazlama Flat Bread (Printable Version)
Soft Turkish flatbread with golden crust, ideal for wraps and dipping
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (0.25 oz) instant dry yeast
03 - 1½ teaspoons sugar
04 - 1 teaspoon salt
05 - 1¼ cups lukewarm water
06 - ½ cup plain yogurt, room temperature
→ For Cooking
07 - 1–2 tablespoons olive oil or melted butter
# Method:
01 - Combine lukewarm water, yeast, and sugar in a large mixing bowl. Stir gently and let stand 5–10 minutes until mixture becomes foamy.
02 - Add yogurt to activated yeast mixture and whisk until fully incorporated.
03 - Gradually incorporate flour and salt, mixing with a wooden spoon until a sticky, shaggy dough comes together.
04 - Turn dough onto a lightly floured surface and knead for 10 minutes by hand until smooth, elastic, and no longer sticky.
05 - Return dough to bowl, cover with a damp kitchen towel, and place in a warm area for 1 hour until doubled in volume.
06 - Punch down risen dough and divide into 8 equal portions. Shape each into a smooth ball.
07 - Roll each ball into a 6-inch round approximately ⅓ inch thick using a rolling pin on a lightly floured surface.
08 - Heat a nonstick skillet or cast-iron pan over medium-high heat for 2–3 minutes until hot.
09 - Place flatbread in hot pan and cook 2–3 minutes until golden brown spots appear and bread puffs up.
10 - Flip and cook second side 1–2 minutes until golden with light char marks.
11 - Brush warm bread with olive oil or melted butter if desired. Stack under a kitchen towel to remain soft. Serve immediately or store in an airtight container.
# Chef's Tips:
01 -
- The yogurt creates an incredibly soft interior that stays tender for days unlike other flatbreads that turn into cardboard
- You probably have every ingredient in your kitchen right now no special flours or equipment needed
02 -
- Dont roll the dough too thin or it will become cracker like instead of soft and pillowy
- The skillet must be properly hot before adding the first flatbread or they wont puff up correctly
03 -
- Substitute Greek yogurt if you want an even tangier flavor and slightly softer texture
- Use a cast iron skillet if you have one for the most authentic char and even heat distribution