Description
This Turkish flatBread recipe makes bazlama, the thick pillowy flatbread that puts pita to shame. Soft, slightly tangy from yogurt, cooked in a skillet in 5 minutes and impossibly good straight from the pan with butter.
Ingredients
Scale
- 2½ cups (315g) all-purpose flour, plus extra for dusting
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup (120g) plain full-fat Greek yogurt, room temperature
- ½ cup (120ml) warm water, 105°F–115°F
- 2 tablespoons olive oil, plus extra for brushing
Optional finish:
- 2 tablespoons melted butter for brushing immediately after cooking
Instructions
- Combine warm water, sugar and yeast in a small bowl. Stir and leave 5–10 minutes until foamy on the surface. If it does not foam the yeast is dead, start again.
- Add flour and salt to a large bowl. Make a well in the center. Add the yeast mixture, yogurt and olive oil. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth, soft and slightly tacky but not sticky.
- Place in a lightly oiled bowl and cover with a damp kitchen towel. Leave in a warm draft-free spot for 1 hour until doubled in size.
- Punch the dough down. Divide into 4 equal pieces, roughly 4 oz (115g) each. Roll each piece into a ball. Cover with a clean towel and rest 10 minutes.
- Roll each ball into a round approximately 8 inches (20cm) in diameter and ¼ inch (6mm) thick. Cover and rest 10 more minutes before cooking.
- Heat a heavy skillet or cast iron pan over medium heat, no oil. When hot, place one dough round in the skillet. Cook 3–4 minutes until bubbles cover the surface and the underside is golden brown with darker spots. Flip and cook 2–3 minutes more. Do not press down, the puff is the point.
- Remove from pan. Immediately brush with melted butter while still hot. Stack under a clean kitchen towel to keep soft. Repeat with remaining dough rounds.
Notes
Use full-fat Greek yogurt, not low-fat. The fat content keeps the bread tender and moist long after it cools.
Shortcut: skip the first rise and go straight from kneading to dividing. Less airy but still excellent for serving alongside soups and stews.
Store at room temperature in a sealed bag for 2 days. Reheat in a dry skillet 1 minute per side.
Freeze for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 8–10 minutes wrapped in foil.
- Prep Time: 15 minutes
- Rise Time: 1 hour
- Cook Time: 20 minutes
- Category: Bread / Flatbread / Side
- Cuisine: Turkish, Middle Eastern
Nutrition
- Serving Size: per flatbread
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 590mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 9g