Turkish Bazlama Flat Bread (Printable)

Soft, pillowy Turkish flatbread with golden crust. Perfect for wrapping, dipping, or serving warm with butter.

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (0.25 oz) 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 stand 5–10 minutes until foamy.
02 - Add room temperature yogurt to the yeast mixture and whisk until thoroughly blended.
03 - Gradually sift in flour and salt, mixing continuously until a sticky, shaggy dough comes together.
04 - Knead by hand or with a stand mixer for 10 minutes until smooth, elastic, and slightly tacky to the touch.
05 - Cover bowl with a damp cloth and place in a warm, draft-free area. Let rise 1 hour until doubled in volume.
06 - Punch down risen dough and transfer to a lightly floured surface. Divide into 8 equal portions.
07 - Form each portion into a smooth ball, then roll into 6-inch rounds approximately ⅓ inch thick.
08 - Preheat a nonstick skillet or cast-iron pan over medium-high heat until evenly hot.
09 - Place flatbread in hot pan and cook 2–3 minutes until golden brown with air pockets forming.
10 - Flip and cook additional 1–2 minutes until golden and cooked through. Brush with oil or butter if desired.
11 - Keep cooked breads covered with a clean kitchen towel to maintain softness. Serve warm or store in an airtight container up to 2 days.

# Expert Tips:

01 -
  • These flatbreads transform into something magical with just five basic ingredients you probably already have
  • The yogurt creates an incredible softness that lasts for days unlike other flatbreads that turn into cardboard
02 -
  • If your dough isn't rising, your kitchen might be too cold so I turn my oven light on and place the bowl inside with the door cracked
  • The thickness really matters, too thin and they become crackers, too thick and they stay doughy inside
03 -
  • Add an extra tablespoon of yogurt if your climate is dry for softer bread
  • Don't roll them too thin or they won't get those beautiful pillow pockets

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