Turkish Bazlama Flat Bread (Printable Version)

Soft, pillowy Turkish flatbread with golden crust. Perfect for wrapping, dipping, or warm with butter.

# What You’ll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet instant dry yeast (7 g)
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, for brushing

# Directions:

01 - In a large mixing bowl, combine lukewarm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add room-temperature yogurt to the yeast mixture and whisk until fully incorporated and smooth.
03 - Gradually add flour and salt, mixing with a wooden spoon or dough hook until a sticky, shaggy dough forms.
04 - Turn dough onto a lightly floured surface and knead by hand for 10 minutes, or mix with stand mixer on medium-low for 5–7 minutes, until dough becomes smooth, elastic, and no longer sticks to hands.
05 - Place dough in a clean, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free area for 1 hour, or until doubled in volume.
06 - Punch down risen dough to release air. Turn onto lightly floured surface and divide into 8 equal portions. Shape each portion into a smooth ball.
07 - Using a rolling pin, roll each dough ball into an approximately 6-inch round, about ⅓ inch thick. Keep remaining dough covered to prevent drying.
08 - Heat a nonstick skillet or cast-iron pan over medium-high heat for 2–3 minutes until hot but not smoking.
09 - Place one rolled dough in hot pan. Cook for 2–3 minutes until golden brown and puffed with bubbles, then flip and cook second side for 1–2 minutes until golden. Repeat with remaining dough.
10 - Brush warm flatbreads with olive oil or melted butter if desired. Stack and cover with kitchen towel to maintain softness. Serve immediately while warm, or store in airtight container for up to 2 days.

# Top Tips:

01 -
  • The yogurt creates the softest interior imaginable while still giving you those gorgeous golden bubbles
  • You probably have everything in your kitchen right now, no special equipment or hunting down unusual flours
02 -
  • Too much flour during kneading makes tough breads, so use just enough to prevent sticking
  • The pan must be properly hot or youll end up with pale, chewy disks instead of puffed golden breads
03 -
  • Use Greek yogurt for an even softer texture, though regular works perfectly
  • Let the rolled discs rest for 10 minutes before cooking if they keep springing back

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