Turkish Bazlama Flat Bread (Print)

Soft Turkish flatbread with golden crust, ideal for wraps and dips

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (7 g) 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

# How To Make It:

01 - Combine lukewarm water, yeast, and sugar in a large mixing bowl. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy and activated.
02 - Add the room-temperature yogurt to the yeast mixture and whisk until thoroughly combined and smooth.
03 - Gradually add flour and salt, mixing with a wooden spoon until a sticky, shaggy dough begins to form.
04 - Turn the dough onto a lightly floured surface and knead for approximately 10 minutes by hand or with a stand mixer until smooth, elastic, and no longer sticky.
05 - Place the dough in a clean, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free area for 1 hour or until doubled in volume.
06 - Punch down the risen dough and transfer to a floured surface. Divide into 8 equal portions and shape each into a smooth ball.
07 - Using a rolling pin, roll each dough ball into a 6-inch round approximately ⅓ inch thick. Keep remaining dough covered to prevent drying.
08 - Preheat 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 the bottom is golden brown, bubbles appear on the surface, and the bread puffs up.
10 - Flip the flatbread and cook for an additional 1–2 minutes until golden brown with light char spots. Transfer to a plate and cover with a kitchen towel to keep warm and soft.
11 - Optionally brush each warm flatbread with olive oil or melted butter. Serve immediately while warm, or store in an airtight container for up to 2 days.

# Expert Tips:

01 -
  • The yogurt makes these flatbreads incredibly tender, with just the right amount of chew
  • You probably have everything in your kitchen right now—no special trips to the store
  • They cook in minutes and disappear even faster from the serving basket
02 -
  • If your dough isn't rising, your water might have been too hot or the yeast expired—test new yeast in warm water with a pinch of sugar
  • Don't roll the dough too thin or it'll become crisp instead of soft and pillowy
  • These freeze beautifully stacked with parchment paper between layers—reheat directly from frozen in a hot pan
03 -
  • Weighing your flour instead of using cup measures gives you consistent results every single time
  • Let the breads rest under a towel for at least 5 minutes after cooking—this redistributes moisture and makes them extra soft

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