Greek #Yogurt #Turkish #Flatbread #(Bazlama)

If you suppose you must have just a piece bit of Middle Eastern background 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 develop into well-known restaurant and grocery shop fare in contemporary years, but it’s absolutely not a brand new invention. Rather, it has a lengthy history, originating in historical Egypt. Over the years, many special cultures, together with India, Armenia, Iran, Uzbekistan, Afganistan, and Turkey have arise with their very own model of flatbread, every one having barely special characteristics. What’s actually fascinating, is that some countries, like Turkey, have lots of varieties of flatbread, each area of the nation having its own multiple version.

In Turkey, flatbread is a staple and there are retailers that exclusively promote this simple, delicious sort of bread. The selection is staggering. I’ve learn about Pide, Lahmacun, Gözleme, Yufka, Lahmacun, and Bazlama, to identify a few. The foremost alterations 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 correct this moment is Bazlama. Bazlama is same 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 aspect listing for this Bazlama is, like most flatbreads, tremendous simple: yeast, sugar, water, flour, yogurt, and salt. The dough is stirred up via way of hand in a bowl, then became out onto the counter for a quick kneading time. It’s then included 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 hard not to devour, all via 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 every time 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 area 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 via 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 must experiment just a piece bit with the primary flatbread. You desire the warmth excessive sufficient that bubbles seem at the ideal floor and the underside is getting simply a number 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 beneath medium is perfect.
    Brush the dough rounds frivolously with olive oil. You desire to conceal the floor but you don’t desire greasy flatbread.
    I use entire milk Greek yogurt, but I suppose any selection of plain Greek yogurt will work fine.
    A tablespoon of kosher salt sounds like a lot, but it’s divided among 10 enormous flatbreads. I tried it with much less and the effects tasted quite bland. However, when you use standard iodized salt rather of kosher salt, absolutely use less. Here’s a huge conversion chart for kosher and desk (iodized) salt.
    If you’re not used to running with yeast, don’t worry! The in simple terms trick with yeast is to make use of the proper water (or special 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 25 votes
Turkish Flat Bread (Bazlama)

This delicious, pillowy tender Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It’s ideally suited with hummus, tabouli, for wraps and more!
Author: Chris Scheuer
Vertical image of Greek Yogurt Turkish Flatbread (Bazlama) stacked on a chopping board
Course: Breads
Cuisine: Turkish
Keyword: Turkish Flatbread
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 10
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


    Combine the yeast, sugar, and water proper 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 stable 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 frivolously pressed. Sprinkle additional flour onto the counter if the dough is sticky throughout kneading.

    Divide dough into 10 same pieces, sprinkle frivolously with flour, then conceal 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 considered one of the dough pieces into an approximately 7-inch circle. Brush the ideal floor frivolously with additional virgin olive oil. When the pan is hot, select up the primary circle together with your hand and position in pan, oiled area down. Lightly brush the ideal floor with oil. Allow to the flatbread to prepare dinner for about 1 to at least one 1/2 minutes, till ideal floor is included with bubbles and underside is golden round the rims and in spots.

    Flip to reverse area and prepare dinner for one other 60-90 seconds till simply a number of small golden spots appear. Don’t overcook at the moment side. Repeat rolling, oiling and cooking with final 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 hold softness.
    When cool, shop in a ziplock bag. Reheat in a pan with out oil for a minute or NULL on each area OR wrap flatbreads in paper toweling and warmth within the microwave on low energy till warm.

Recipe Notes

See Café Tips above in put up for added lessons and tips.

Adapted from Allrecipes.
Calories 217kcal

with ayi