f you suppose you ought to have considerably bit of Middle Eastern historical past to make huge Turkish Flatbread, suppose again! This recipe comes collectively quickly, with out a mixer and minimum kneading and rising. These delicious, tender, pita-type flatbreads are cooked in a pan at the stovetop in minutes.
Photo of a stack of Greek Yogurt Turkish Flatbread (Bazlama) on a slate floor with a sprig of cilantro within the foreground.
What is flatbread?
Flatbread has change into commonplace restaurant and grocery shop fare in contemporary years, but it’s truthfully not a brand new invention. Rather, it has a lengthy history, originating in historic Egypt. Over the years, many unique cultures, together with India, Armenia, Iran, Uzbekistan, Afganistan, and Turkey have arise with their very own model of flatbread, every one having barely unique characteristics. What’s truly fascinating, is that some countries, like Turkey, have plenty of varieties of flatbread, each area of the nation having its own assorted version.
In Turkey, flatbread is a staple and there are retailers that exclusively promote this simple, delicious kind of bread. The range is staggering. I’ve learn about Pide, Lahmacun, Gözleme, Yufka, Lahmacun, and Bazlama, to identify a few. The foremost changes are within the shape, toppings and cooking methods.
Photo of a stack of Greek Yogurt Turkish Flatbread (Bazlama) on a slate floor resting on a picket table.
The Turkish flatbread recipe I’m sharing at this time is Bazlama. Bazlama is identical to naan and, in Turkey, is typically baked over an outdoor, picket fire. Bazlama can also be recognized as “village bread” as it’s typically bought in stands at Turkish markets. One of the distinctions of Bazlama is that it’s made with Greek yogurt, making the bread tremendous tender and giving it a tasty tang.
The factor record for this Bazlama is, like most flatbreads, tremendous simple: yeast, sugar, water, flour, yogurt, and salt. The dough is stirred up by using way of hand in a bowl, then grew to turn out to be out onto the counter for a quick kneading time. It’s then blanketed and allowed to relaxation for 15 minutes after which it’s capable to roll into circles. A quick stint in a hot pan and you’ll discover those fragrant, tender flatbreads tough not to devour, all by using way of themselves. (Don’t ask me how I know!)
Closeup photograph of a stack of Greek Yogurt Turkish Flatbread. (Bazlama)
I’ve made a number of batches of this Turkish flatbread, tweaking it a piece at any time when and discovering additional and additional methods to make use of it.
Ways to make use of this Turkish Flatbread
Eat it plain or with a unfold of peanut butter and a drizzle of honey for a delicious snack.
Divide the dough into 14 or 16 pieces and make the flatbreads smaller. Serve them warm in a bread basket as a dinner bread.
Spread a spoonful of hummus down the middle of a flatbread. Top with grilled (or rotisserie) chicken, diced tomatoes, cilantro, Kalamata olives, crumbled Feta and a drizzle of Zoe’s Copycat Dressing. Serve it as a wrap – delish!
Make flatbread pizza. Just upload toppings and bake for 5-8 minutes in a 450˚F oven.
Stuff with scrambled eggs and bacon for breakfast flatbreads.
Use them in position of bread to your favourite sandwich.
Heat a medium non-stick sauté pan over medium warmth till hot. Add a small drizzle of olive oil and swirl pan to coat. Add a Turkish flatbread and prepare dinner till underside is golden. Flip to reverse part and proceed cooking till also golden. Cut in wedges and function a delicious accompaniment to salads, soups or as an appetizer with hummus or spreads.
Serve it with Grilled Chicken Swarama and Turkish Cucumber Tomato Salad – recipes coming!!
Side closeup of a stack of Greek Yogurt Turkish Flatbread. (Bazlama)
Café Tips for making this Greek Yogurt Turkish Flatbread
You could make those flatbreads thicker or thinner by using way of rolling the dough rounds larger or smaller. I like a medium thickness and roll mine approximately 7 inches in diameter.
Since each range is different, you may ought to experiment considerably bit with the primary flatbread. You desire the warmth excessive sufficient that bubbles seem at the best floor and the underside is getting a couple of golden spots after about 45 seconds to at least one minute. If you’re not seeing the bubbles, growth the heat. If the underside is getting brown too fast, lower the warmth a bit. On my range a warmth putting barely underneath medium is perfect.
Brush the dough rounds evenly with olive oil. You desire to disguise the floor but you don’t desire greasy flatbread.
I use entire milk Greek yogurt, but I suppose any range of plain Greek yogurt will work fine.
A tablespoon of kosher salt sounds like a lot, but it’s divided among 10 big flatbreads. I tried it with much less and the effects tasted barely bland. However, for those who use traditional iodized salt rather of kosher salt, truthfully use less. Here’s a huge conversion chart for kosher and desk (iodized) salt.
If you’re not used to operating with yeast, don’t worry! The in simple terms trick with yeast is to make use of the proper water (or unique liquid) temperature. You desire it to be proper among 105-110˚F. If you experiment it with a finger, that’s quite hot, but not so hot that you’d pull your finger back. If you’re not sure, use a thermometer to experiment the temp earlier than together with the yeast and you’ll be simply fine.
5 from 24 votes
Turkish Flat Bread (Bazlama)
This delicious, pillowy gentle Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It’s preferrred with hummus, tabouli, for wraps and more!
Author: Chris Scheuer
Greek Yogurt Turkish Flatbread (Bazlama)
Keyword: Turkish Flatbread
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Calories: 217 kcal
1 ¼ cups warm water 105-110˚F
2 ¼ teaspoons lively dried yeast 1 packet
1 tablespoon sugar
¾ cup Greek-style yogurt
2 tablespoon additional virgin olive oil
1 tablespoon kosher salt
3 ¾ cups all-purpose flour
¼ cup finely chopped flat leaf parsley
US Customary – Metric
Combine the yeast, sugar, and water correct into a medium-large bowl and stir well. Allow to sit in a warm position for 5-10 minutes to turn on the yeast. The combination can be foamy and bubbly whilst activated.
Whisk within the Greek yogurt olive oil and salt.
Add flour and parsley and stir with a picket spoon or good spatula and till the dough comes together. Turn dough out onto a well-floured counter and switch to coat. Knead for 3-4 minutes or till dough isn’t any longer sticky and springs again whilst evenly pressed. Sprinkle additional flour onto the counter if the dough is sticky throughout kneading.
Divide dough into 10 identical pieces, sprinkle evenly with flour, then disguise with a blank kitchen towel. Allow to relaxation for 15 minutes.
Preheat a medium saute pan to a medium-low heat. While pan is heating, roll one among the dough pieces into an approximately 7-inch circle. Brush the best floor evenly with additional virgin olive oil. When the pan is hot, go with up the primary circle along with your hand and position in pan, oiled part down. Lightly brush the best floor with oil. Allow to the flatbread to prepare dinner for about 1 to at least one 1/2 minutes, till best floor is blanketed with bubbles and underside is golden round the rims and in spots.
Flip to reverse part and prepare dinner for one other 60-90 seconds till a couple of small golden spots appear. Don’t overcook at the moment side. Repeat rolling, oiling and cooking with last pieces of dough.
Sprinkle flatbreads with a piece additional chopped parsley whilst finished, if desired. Stack flatbreads in a blank kitchen towel after cooking to steam a piece and keep softness.
When cool, shop in a ziplock bag. Reheat in a pan with out oil for a minute or NULL on each part OR wrap flatbreads in paper toweling and warmth within the microwave on low energy till warm.
See Café Tips above in publish for added classes and tips.
Adapted from Allrecipes.