Greek Yogurt Turkish Flatbread (Bazlama) Recipe
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.
- 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
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
- 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.
- Mix wet ingredients: Whisk the Greek-style yogurt, extra virgin olive oil, and kosher salt into the foamy yeast mixture until fully combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat for remaining dough: Roll, oil, and cook the remaining dough portions following the same steps.
- 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
