Name: Greek Yogurt Turkish Flatbread (Bazlama) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Turkish
Ingredients: 1¼ cups warm water, 105-110˚F; 2¼ 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; 3¾ cups all-purpose flour, more as needed for kneading; ¼ cup finely chopped flat leaf parsley

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Introduction

Greek Yogurt Turkish Flatbread, known as Bazlama, is a soft and fluffy bread perfect for dipping, sandwiches, or enjoying plain. This simple recipe uses yogurt and olive oil for a tender texture and a subtle tangy flavor.

A tall stack of eight golden-brown flatbreads sits closely stacked on a rustic surface with light green herb flecks scattered throughout each round layer. The top layer is slightly uneven with some light browning spots and visible fresh green herbs embedded in the dough. A single sprig of parsley lies in front of the stack, adding a fresh green touch to the image. The background is dark, contrasting with the bright colors of the flatbreads and making them stand out clearly. photo taken with an iphone --ar 4:5 --v 7

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
2 teaspoons kosher salt
3 ¾ cups all-purpose flour, plus more as needed
¼ cup finely chopped flat leaf parsley

Instructions

Step 1: Combine the yeast, sugar, and warm water in a medium-large bowl. Stir well and let sit in a warm place for 5–10 minutes until the mixture becomes foamy and bubbly.
Step 2: Whisk in the Greek yogurt, olive oil, and salt until fully incorporated.
Step 3: Add the flour and chopped parsley. Stir with a wooden spoon or sturdy spatula until the dough begins to come together.
Step 4: Turn the dough onto a well-floured counter and knead, adding extra flour as needed, until smooth and elastic. Use about ½ cup or more flour for kneading.
Step 5: Divide the dough into 10 equal pieces. Lightly sprinkle with flour, cover with a clean kitchen towel, and let rest for 15 minutes.
Step 6: Preheat a medium sauté pan over medium-low heat. Roll one dough piece into a 7-inch circle and brush the top with olive oil.
Step 7: Place the dough in the hot pan, oiled side down. Brush the top with oil. Cook for 1 to 1½ minutes until bubbles form and the underside is golden in spots.
Step 8: Flip and cook the other side for 60-90 seconds until small golden spots appear. Avoid overcooking.
Step 9: Repeat with remaining dough pieces. Sprinkle finished flatbreads with parsley if desired, then stack them wrapped in a clean towel to keep soft.

Tips & Variations

For extra flavor, add minced garlic or rosemary to the dough before kneading.
If you prefer a thicker flatbread, roll the dough less thinly and adjust cooking time accordingly.
Use whole wheat or a mix of flours to add a nutty taste and more fiber.
Brush with melted butter instead of olive oil before serving for a richer taste.

Storage

Store cooled flatbreads in a ziplock bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in a dry pan over medium heat for 1–2 minutes per side or wrapped in paper towel in the microwave on low power until warm.

How to Serve

A tall stack of ten flatbreads is shown, each layer round and light golden brown with darker toasted spots. Small green herb pieces are sprinkled evenly across every flatbread, adding texture and color contrast. The stack is placed on a rustic flat surface with some fresh green herbs nearby. The flatbreads look soft and slightly puffy between layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is recommended for its thicker texture and tang, but you can substitute with regular yogurt. Drain it in a fine mesh sieve for 1–2 hours to remove excess whey for best results.

What if I don’t have flat leaf parsley?

You can omit the parsley or substitute it with finely chopped cilantro, dill, or chives for a different herb flavor, or simply leave it out without noticeable loss in texture.