Turkish Bazlama Flat Bread (Printable)

Soft, golden Turkish flatbread with chewy crust, ideal for wrapping and dipping.

# What You'll 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, for brushing

# How-To Steps:

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 yogurt to the yeast mixture and mix thoroughly until well incorporated.
03 - Gradually add flour and salt, mixing continuously until a sticky, shaggy dough forms.
04 - Knead the dough by hand or with a stand mixer for 10 minutes until smooth, elastic, and no longer sticky.
05 - Cover the bowl with a damp cloth and place in a warm, draft-free area. Let rise for 1 hour until doubled in size.
06 - Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal portions.
07 - Shape 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 hot.
09 - Place one flatbread in the hot pan. Cook for 2-3 minutes until golden brown and puffy bubbles appear.
10 - Flip and cook for 1-2 minutes until golden with light char spots. Remove and repeat with remaining dough.
11 - Brush warm breads with olive oil or melted butter if desired. Cover with a kitchen towel to keep warm and soft. Serve immediately or store airtight for 2 days.

# Expert Advice:

01 -
  • The yogurt makes these breads incredibly soft and gives them a subtle tang that perfectly complements any dish
  • They're ready in about 40 minutes of active time, but taste like you spent all day in the kitchen
02 -
  • Don't roll the dough too thin—about 8 mm thick is ideal for that pillowy texture while still getting nice char spots
  • Let the pan heat up properly between breads, or they won't puff up and develop those characteristic bubbles
03 -
  • If your dough isn't rising, your kitchen might be too cool—try placing the bowl in your oven with just the light on
  • Use a cast-iron skillet if you have one—it holds heat beautifully and gives the best golden spots

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