Turkish Bazlama Flat Bread (Printable)

Soft, pillowy Turkish flatbread with golden crust, ideal for wrapping or dipping

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (2¼ teaspoons) 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

# Steps:

01 - Combine lukewarm water, yeast, and sugar in a large mixing bowl. Stir gently and let stand for 5-10 minutes until mixture becomes foamy and bubbly.
02 - Add room temperature yogurt to the yeast mixture and whisk until thoroughly incorporated.
03 - Gradually add 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 or with a stand mixer until smooth, elastic, and no longer sticky.
05 - Place dough in a clean, lightly oiled bowl. Cover with a damp kitchen towel and set in a warm, draft-free area for 1 hour until doubled in volume.
06 - Punch down risen dough to release air. Turn onto a floured surface and divide into 8 equal portions, approximately 3 ounces each.
07 - Form each portion into a smooth ball. Using a rolling pin, roll into 6-inch rounds about ⅓ inch thick. Maintain even thickness for consistent cooking.
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 flatbread in the hot pan. Cook for 2-3 minutes until surface bubbles form, bottom develops golden brown spots, and bread puffs up significantly.
10 - Flip and cook for 1-2 minutes until second side is golden with charred spots. Remove from pan and stack on a plate, covering with a clean kitchen towel to keep warm and soft.
11 - Optionally brush warm breads with olive oil or melted butter. Serve immediately while warm, or cool completely and store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • These flatbreads come together with pantry staples you probably already have, no special equipment or trips to specialty stores needed
  • The yogurt in the dough creates the softest, most tender texture youve ever bitten into, and they stay pliable even after cooling
02 -
  • Your pan needs to be properly hot before the first flatbread hits the surface, or you will miss those gorgeous puffy bubbles that make bazlama so special
  • Stacking the cooked breads under a towel is not optional, this step traps steam and keeps them soft instead of turning into crackers
03 -
  • If your dough feels too sticky to handle, flour your hands generously instead of adding more flour to the dough itself
  • Room temperature yogurt incorporates more easily and helps the dough rise evenly, so set it out while you gather other ingredients

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