Turkish Bazlama Flat Bread (Print version)

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

# What goes in:

→ 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, optional

# Cooking 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 activated.
02 - Add room temperature yogurt to the yeast mixture and whisk until fully blended and smooth.
03 - Gradually incorporate flour and salt into the wet mixture, stirring continuously until a sticky, shaggy dough forms.
04 - Knead the dough by hand or with a stand mixer for approximately 10 minutes until smooth, elastic, and no longer sticky to the touch.
05 - Cover the bowl with a damp kitchen towel and place in a warm, draft-free area. Allow dough to rise for 1 hour or until doubled in volume.
06 - Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal portions and shape each into a smooth ball.
07 - Using a rolling pin, flatten each ball into a 6-inch round approximately ⅓ inch thick. Maintain even thickness for consistent cooking.
08 - Preheat a nonstick skillet or cast-iron pan over medium-high heat until properly heated but not smoking.
09 - Place one flatbread in the hot pan. Cook for 2-3 minutes until golden brown spots appear and the bread begins to puff up.
10 - Flip the flatbread and cook for an additional 1-2 minutes until the second side develops golden brown marks and the bread is cooked through.
11 - Optionally brush warm flatbreads with olive oil or melted butter. Stack and cover with a clean kitchen towel to maintain softness and warmth.
12 - Serve immediately while warm, or transfer to an airtight container and store at room temperature for up to 2 days.

# Tips from flavorandfeast:

01 -
  • The yogurt creates the softest interior texture youve ever experienced in a flatbread
  • These cook faster than you can preheat your oven and they disappear even faster
  • Freeze beautifully and reheat so you always have fresh bread on hand
02 -
  • Room temperature yogurt mixes much better into the dough than cold yogurt straight from the fridge
  • The dough should feel slightly tacky after kneading, not dry, so resist adding too much extra flour
  • Covering cooked breads immediately with a towel is crucial for keeping them soft
03 -
  • Use a kitchen scale for the flour if possible because measuring by weight gives the most consistent results
  • If the dough feels too sticky to handle, oil your hands instead of adding more flour

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