Greek Yogurt Turkish Flatbread (Bazlama) Recipe
This Greek Yogurt Turkish Flatbread, also known as Bazlama, is a soft, fluffy, and flavorful flatbread made with simple ingredients including Greek yogurt, yeast, and fresh parsley. Cooked on a stovetop skillet, it offers a delightful texture with golden spots and a subtle herby flavor, perfect for serving alongside dips, salads, or as a wrap for various fillings.
- 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
- 2¼ 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
- 3¾ cups all-purpose flour, more as needed for kneading
- ¼ cup finely chopped flat leaf parsley
Instructions
- Activate the yeast: Combine the yeast, sugar, and warm water in a medium-large bowl. Stir well and let it sit in a warm place for 5-10 minutes until the mixture becomes foamy and bubbly, indicating that the yeast is activated.
- Mix wet ingredients: Whisk in the Greek yogurt, 2 tablespoons of olive oil, and salt into the activated yeast mixture until fully incorporated.
- Add dry ingredients and parsley: Stir in the flour and chopped parsley using a wooden spoon or sturdy spatula until the dough begins to come together.
- Knead the dough: Turn the dough onto a well-floured counter, sprinkling extra flour as needed (about ½ cup or more) to prevent sticking, and knead until smooth and elastic.
- Divide and rest: Divide the dough into 10 equal pieces, lightly flour each piece, then cover with a clean kitchen towel. Let the dough rest for 15 minutes to relax and rise slightly.
- Preheat the pan: Heat a medium sauté pan over medium-low heat to prepare for cooking the flatbreads.
- Shape the flatbreads: Roll one dough piece into an approximately 7-inch circle on a lightly floured surface.
- Oil and cook first side: Lightly brush the top surface of the dough circle with olive oil. Place it oiled side down in the hot pan. Quickly brush the exposed top surface with olive oil. Cook for 1 to 1½ minutes until bubbles form on 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 this side to keep the bread soft.
- Repeat and finish: Repeat the rolling, oiling, and cooking process with the remaining dough pieces.
- Serve and store: Optionally sprinkle the cooked flatbreads with more chopped parsley. Stack them wrapped in a clean kitchen towel to steam slightly and retain softness. Once cooled, store in a ziplock bag and reheat by pan-warming without oil or microwaving wrapped in paper towel on low power.
Notes
- Adjust flour quantities as needed during kneading to prevent sticking; dough should be soft but manageable.
- Cooking on medium-low heat is key to evenly cooking the flatbread without burning.
- Stacking flatbreads in a towel after cooking keeps them soft and pliable.
- Reheat flatbreads gently without oil to maintain texture and flavor.
Keywords: Bazlama, Turkish flatbread, Greek yogurt flatbread, stovetop bread, homemade flatbread, easy bread recipe
