Like most bread recipes, this Turkish flatbread is made with flour, water, yeast, and salt. For extra tastiness, add olive oil and greek yogurt. This is one of my favorite flatbread recipes because the bazlama is as soft as a pillow and has a tender texture.
This recipe requires only one bowl and also doesn’t take a lot of time to make, so there is no reason you shouldn’t try this recipe. I guarantee that you’ll be satisfied in the end. Paired with a soup, hummus, or even used as a wrap, this recipe is irresistible.
Guide on making the best Turkish flatbread:
- 3 3/4 cups all-purpose flour
- 3/4 cup Greek-style yogurt
- 1 1/4 cups warm water
- 1/4 cup finely chopped flat-leaf parsley
- 1 tbsp kosher salt
- 1 tbsp sugar
- 2 tbsp extra virgin olive oil
- 2 1/4 tsp active dried yeast
In a medium-sized bowl, combine the water, yeast, sugar, and mix well. Let the yeast activate, which should take around 10 minutes. Then stir in the olive oil, greek yogurt, and salt.
After that, add the flour and parsley, and using a wooden spoon, mix the mixture until the dough forms. Then lightly flour a clean working surface and knead the dough onto it for about 5 minutes. If the dough is too sticky, feel free to add more flour.
Then divide the dough into 10 equal pieces, lightly flour them and cover with a clean cloth. Let the dough balls rest for at least 15 minutes.
After that, preheat a pan on medium-low heat. While the pan is heating up, roll one of the dough balls into a 7” circle and brush the top with extra virgin olive oil.
Once the pan has finally heated up, place the first flatbread, oiled side down. Then lightly flour the top with extra virgin olive oil. Cook the flatbread for 1-1:30 on each side or until golden around the edges. Repeat with every dough ball.
After each flatbread is cooked, layer them onto a clean cloth. If desired, sprinkle some parsley on the top. Enjoy!