Greek Yogurt Turkish Flatbread (Bazlama) Recipe

Introduction

Greek Yogurt Turkish Flatbread, known as Bazlama, is a soft and fluffy bread perfect for sandwiches or dipping. This simple, no-fuss recipe uses everyday ingredients and develops a wonderful flavor and texture through a quick yeast rise. Ideal for any meal, it brings a touch of Turkish tradition to your table.

Ingredients

• 1¼ cups warm water (105-110˚F)
• 2 ¼ teaspoons active dried yeast (1 packet)
• 1 tablespoon sugar
• ¾ cup Greek-style yogurt
• 2 tablespoons extra virgin olive oil, plus more for brushing
• 2 teaspoons kosher salt
• 3 ¾ cups all-purpose flour, plus more as needed
• ¼ cup finely chopped flat leaf parsley

Instructions

1. Step 1: In a medium-large bowl, combine the yeast, sugar, and warm water. Stir well and let sit in a warm place for 5-10 minutes until foamy and bubbly.
2. Step 2: Whisk in the Greek yogurt, 2 tablespoons olive oil, and salt until smooth.
3. Step 3: Add the flour and chopped parsley, then stir with a wooden spoon or sturdy spatula until a shaggy dough forms.
4. Step 4: Turn the dough onto a well-floured surface and knead gently, adding up to ½ cup additional flour as needed, until the dough is no longer sticky and forms a smooth ball.
5. Step 5: Divide the dough into 10 equal pieces, lightly flour them, and cover with a clean kitchen towel. Let rest for 15 minutes.
6. Step 6: Preheat a medium sauté pan over medium-low heat. Meanwhile, roll one piece of dough into a 7-inch circle.
7. Step 7: Lightly brush one side with olive oil. Place the oiled side down in the hot pan and brush the top side with oil.
8. Step 8: Cook for 1 to 1½ minutes until the top bubbles and the bottom is golden around the edges. Flip and cook another 60-90 seconds until a few golden spots appear. Avoid overcooking.
9. Step 9: Repeat with remaining dough pieces. Sprinkle finished flatbreads with extra parsley if desired.
10. Step 10: Stack the flatbreads in a clean kitchen towel to steam and stay soft.

Tips & Variations

• Add more or less flour as needed depending on your flour type; dough should be soft but not sticky.
• For added flavor, mix herbs or spices like za’atar into the dough.
• Serve warm for the best texture and taste.

Storage

Store cooled flatbreads in a ziplock bag at room temperature for up to 2 days or refrigerate for up to a week. Reheat in a dry pan over medium heat for a minute or two on each side, or wrap in paper towels and microwave on low power until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and helps create the soft texture of bazlama. Using regular yogurt may result in a slightly wetter dough, so you might need to add a bit more flour.

Do I need to knead the dough like traditional bread?

This dough requires only gentle kneading to incorporate flour and develop a smooth ball. It’s less intensive than typical bread dough, making it easy for beginners.

Greek Yogurt Turkish Flatbread (Bazlama) Recipe

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4.5 from 71 reviews

This Greek Yogurt Turkish Flatbread, also known as Bazlama, is a soft, pillowy flatbread made with warm water, active yeast, creamy Greek-style yogurt, olive oil, and fresh parsley. Cooked on a stovetop skillet, this bread offers a deliciously chewy texture with a golden exterior, perfect for pairing with dips, spreads, or as a side to any meal.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 10 flatbreads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Yeast Mixture

• 1¼ cups warm water, 105-110˚F
• 2 ¼ teaspoons active dried yeast (1 packet)
• 1 tablespoon sugar

Dough

• ¾ cup Greek-style yogurt
• 2 tablespoons extra virgin olive oil, plus more for brushing
• 2 teaspoons kosher salt
• 3 ¾ cups all-purpose flour, plus up to ½ cup more as needed
• ¼ cup finely chopped flat leaf parsley

Instructions

1. Activate the yeast: Combine the warm water, active dried yeast, and sugar in a medium-large bowl. Stir well and place in a warm spot for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is activated.
2. Mix wet ingredients: Whisk the Greek-style yogurt, extra virgin olive oil, and kosher salt into the foamy yeast mixture until fully combined.
3. Incorporate flour and parsley: Add the all-purpose flour and finely chopped parsley to the wet ingredients. Stir with a wooden spoon or sturdy spatula until a shaggy dough forms.
4. Knead the dough: Turn the dough onto a well-floured surface. Knead gently, adding up to ½ cup additional flour as needed, until the dough is no longer sticky and forms a smooth ball. Use a dough scraper if helpful.
5. Divide and rest: Split the dough into 10 equal portions. Lightly sprinkle them with flour and cover with a clean kitchen towel. Let rest for 15 minutes to relax the dough.
6. Preheat pan and prepare dough rounds: Heat a medium sauté pan over medium-low heat. While heating, roll one dough portion into a 7-inch circle on a floured surface, lightly brushing the top with olive oil.
7. Cook first side: Place the oiled side down in the hot pan. Brush the top side with olive oil. Cook for 1 to 1 ½ minutes until bubbles form on the top and the underside is golden around the edges and in spots.
8. Cook second side: Flip the flatbread and cook for another 60-90 seconds until small golden spots appear. Avoid overcooking on this side to maintain softness.
9. Repeat for remaining dough: Roll, oil, and cook the remaining dough portions following the same steps.
10. Finish and store: Optionally sprinkle cooked flatbreads with more chopped parsley. Stack them wrapped in a clean kitchen towel to steam and remain soft. Once cool, store in a ziplock bag. Reheat in a pan without oil or microwave wrapped in paper towel on low power until warm.

Notes

• The amount of flour required can vary depending on the flour brand; King Arthur all-purpose flour was used for this recipe.
• If dough feels too loose, add flour 1 tablespoon at a time during mixing and kneading until it forms a smooth, non-sticky ball.
• Stacking flatbreads in a towel after cooking helps retain their softness through gentle steaming.
• Reheat flatbreads gently to avoid drying out; avoid overheating on the stovetop or microwave.
• Adapted from an Allrecipes recipe with kitchen tips for optimal flour consistency and cooking technique.

Keywords: Bazlama, Turkish flatbread, Greek yogurt flatbread, stovetop bread, easy flatbread recipe, soft flatbread, homemade flatbread