Turkish Bazlama Flat Bread (Printable)

Soft, pillowy Turkish flatbread with golden crust, ideal for warm servings.

# What You'll Need:

→ 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

# How To Cook:

01 - Combine lukewarm water, yeast, and sugar in a large mixing bowl. Stir gently and let sit for 5-10 minutes until foamy and activated.
02 - Add room temperature yogurt to the yeast mixture and whisk until thoroughly combined.
03 - Gradually add flour and salt, mixing with a wooden spoon until a sticky, shaggy dough forms.
04 - Turn dough onto a lightly floured surface and knead for 10 minutes by hand or with a stand mixer until smooth, elastic, and no longer sticky.
05 - Place dough in a clean, oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free area for 1 hour until doubled in size.
06 - Punch down risen dough to release air. Turn onto a floured surface and divide into 8 equal portions.
07 - Shape each portion into a smooth ball. Using a rolling pin, roll each ball into a 6-inch round approximately ⅓ inch thick.
08 - Place a nonstick skillet or cast-iron pan over medium-high heat. Allow pan to heat thoroughly before cooking.
09 - Carefully place one flatbread in the hot pan. Cook for 2-3 minutes until golden brown bubbles form and the bread puffs up.
10 - Flip and cook for an additional 1-2 minutes until golden with light char marks. Transfer to a plate and cover with a kitchen towel.
11 - Optionally brush warm bread with olive oil or melted butter. Serve immediately while soft and pillowy, or store in an airtight container up to 2 days.

# Expert Suggestions:

01 -
  • The yogurt creates an irresistibly soft interior while still giving you those gorgeous golden bubbles on the surface
  • These come together faster than you would expect and disappear even faster at the table
02 -
  • The dough should feel tacky but not impossibly sticky when you start kneading, so resist adding too much extra flour
  • Watch closely when cooking because the line between perfect golden and too browned happens in seconds
03 -
  • The dough benefits from a 10 minute rest after kneading and before shaping, making it much more cooperative
  • Use a light dusting of flour when rolling, but brush off excess before cooking to prevent a floury taste

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