Turkish Flat Bread Bazlama

This soft and pillowy Turkish flatbread called Bazlama is my favorite go-to bread for wraps, scooping up dips, and serving alongside soups or stews. The best thing is you need just one bowl, no mixer, and only simple ingredients to make chewy, fluffy rounds that impress every time.

I first made this when my family wanted something special to go with homemade hummus. Now we never make a mezze platter without it and it disappears fast after coming off the skillet.

Ingredients

• Warm water: at around 105 to 110 degrees Fahrenheit activates the yeast and gets the dough started
• Active dried yeast: is what helps the bread rise into that fluffy texture
• Granulated sugar: is food for the yeast and speeds along the proofing process
• Greek-style yogurt: adds moisture and the signature tenderness to each bite
• Extra virgin olive oil: provides both richness and keeps the flatbreads supple and flavorful
• Kosher salt: is essential for bringing out all the flavors so do not skip
• All-purpose flour: forms the structure of the bread and gives that chewy bite
• Flat leaf parsley: chopped fine for bright color and fresh flavor if possible choose lively green bunches

Step-by-Step Instructions

Activate the Yeast:

Combine the yeast sugar and warm water in a medium-large bowl. Stir well and place in a warm spot for 5 to 10 minutes. The mixture should turn foamy and bubbly. This means your yeast is active and ready

Mix Wet Ingredients:

Whisk in the Greek yogurt extra virgin olive oil and kosher salt into the yeast mixture. Stir until the mixture is smooth and creamy

Add the Flour and Parsley:

Add all-purpose flour and the chopped parsley. Stir with a sturdy spoon or spatula until a shaggy dough forms. Turn the dough onto a well-floured surface. Continue sprinkling flour over the dough and knead until it forms a soft smooth ball. This takes about 3 to 4 minutes

Divide and Rest:

Cut the dough into ten equal pieces. Sprinkle lightly with flour. Cover with a clean kitchen towel and let rest for fifteen minutes. Resting relaxes the gluten and makes rolling easier

Roll and Rest:

Preheat a medium skillet over medium-low heat. While it heats roll each dough piece into a round about seven inches across. Keep extra dough covered so it stays moist

Cook the Flatbread:

Brush the top of one dough round lightly with extra virgin olive oil. Place it oiled side down in the hot pan. Immediately brush the top while it cooks. Cook for about one to one and a half minutes until bubbles appear and bottom is golden in spots

Flip and Finish Cooking:

Turn the flatbread over and cook for sixty to ninety seconds until just a few golden spots form. Do not overcook or it can dry out

Keep Soft and Serve:

As each flatbread finishes stack them in a clean kitchen towel to steam and stay soft. Sprinkle with more fresh parsley if you want extra flavor

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Yogurt really makes this bread special. I remember the first time I added some fresh parsley from my garden and it took the flavor to a whole new level. My kids love rolling the dough with me and watching the bread puff up in the skillet

Storage Tips

Store leftover bazlama in a ziplock bag after cooling to room temperature. It stays fresh for up to three days. For longer storage freeze with a piece of parchment between each flatbread to prevent sticking. To reheat place directly in a dry skillet for a minute per side or wrap in paper towels and microwave on low power until warm

Ingredient Substitutions

If you do not have Greek-style yogurt try plain unsweetened yogurt or even a thick plant-based version for a dairy-free bread. For different herbs substitute cilantro or chives. Use bread flour for a slightly chewier bread but add a touch more water if needed

Serving Suggestions

Serve bazlama with hummus roasted eggplant salad tabbouleh or alongside saucy meat dishes. They are delicious as sandwich wraps or filled with grilled vegetables. Try brushing finished flatbreads with garlic butter for a fun twist

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Cultural and Historical Context

Bazlama is a beloved Turkish flatbread found in both village kitchens and city bakeries. It is traditionally cooked on a hot stone or metal plate called a sac. Every region in Turkey has its own variation and in my house we love making it as a family weekend project

Recipe FAQs

→ How can I keep bazlama soft after cooking?

Stack flat breads in a clean towel immediately after cooking. This creates gentle steaming, helping to maintain softness and freshness.

→ Can Greek yogurt be substituted?

Yes, plain yogurt may be used, though Greek yogurt provides a slightly richer texture. For a dairy-free option, try a plant-based yogurt.

→ What type of flour yields best results?

All-purpose flour is ideal, but bread flour can also be used for extra chew. Adjust flour as needed to achieve a smooth, non-sticky dough.

→ Is it possible to freeze bazlama?

Yes, allow flat bread to cool completely, then wrap well and freeze. Reheat on a pan or microwave wrapped in paper towel to restore softness.

→ How should bazlama be served?

Serve warm with dips, stuff with fillings for wraps, or use as a side for Mediterranean salads and grilled dishes.