Turkish Bazlama Flat Bread (Printer-Friendly)

Soft Turkish flatbread with golden crust, ideal for wraps and dips

# 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, optional for brushing

# How-To Steps:

01 - Combine lukewarm water, yeast, and sugar in a large mixing bowl. Stir gently and let stand for 5–10 minutes until mixture becomes foamy and bubbly.
02 - Add room temperature yogurt to the activated yeast mixture. Whisk until thoroughly blended and smooth.
03 - Gradually add flour and salt to the liquid mixture, stirring continuously until a sticky, shaggy dough comes together.
04 - Turn dough onto a lightly floured surface and knead by hand for 10 minutes, or use a stand mixer with dough hook, until smooth, elastic, and slightly tacky.
05 - Place dough in a clean, lightly oiled bowl. Cover with a damp kitchen towel and set in a warm, draft-free area for 1 hour until doubled in volume.
06 - Punch down risen dough to release air. Turn onto floured surface and divide into 8 equal portions. Shape each into a smooth ball.
07 - Using a rolling pin, flatten each ball into a 6-inch round approximately ⅓ inch thick. Maintain even thickness for consistent cooking.
08 - Preheat a nonstick skillet or cast-iron pan over medium-high heat for 2–3 minutes. Pan is ready when a drop of water sizzles immediately.
09 - Place one flatbread in the hot pan. Cook for 2–3 minutes until bottom is golden brown and surface bubbles form, creating puffy spots.
10 - Flip flatbread and cook an additional 1–2 minutes until golden brown with light char marks. Bread should puff up slightly.
11 - Transfer cooked bread to a plate. Brush with olive oil or melted butter if desired. Keep warm under a clean kitchen towel while cooking remaining flatbreads. Serve immediately or store in an airtight container for up to 2 days.

# Expert Hints:

01 -
  • The yogurt creates an incredibly tender crumb that stays soft for days unlike storebought flatbreads that turn into cardboard overnight
  • Watching each bread puff up dramatically on the hot skillet feels like magic every single time
02 -
  • The dough should feel slightly tacky after kneading not dry or you will end up with tough breads that do not puff properly
  • Keep the rolled breads covered with a damp cloth while waiting to cook or they will develop a dry skin that prevents good puffing
03 -
  • Weigh your flour instead of using cup measures for consistent results every time
  • Let the cooked breads steam under a towel for 5 minutes before serving to ensure maximum softness

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