Turkish Bazlama Flat Bread (Printable)

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

# Ingredient List:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet instant dry yeast (7 g)
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

# Steps:

01 - Combine lukewarm water, yeast, and sugar in a large mixing bowl. Stir gently and let sit for 5–10 minutes until mixture becomes foamy.
02 - Add yogurt to activated yeast mixture and stir until thoroughly incorporated.
03 - Gradually add flour and salt, mixing continuously until a sticky, cohesive dough forms.
04 - Knead dough by hand or with a stand mixer for approximately 10 minutes until smooth, elastic, and no longer sticky.
05 - Cover bowl with a damp cloth and place in a warm, draft-free area. Let dough rise for 1 hour or until doubled in volume.
06 - Punch down risen dough and turn onto 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 - Heat a nonstick skillet or cast-iron pan over medium-high heat until properly hot.
09 - Place one flatbread in hot pan. Cook for 2–3 minutes until golden brown and puffed with bubbles forming on surface.
10 - Flip flatbread and cook additional 1–2 minutes until golden with light char spots.
11 - Brush with olive oil or melted butter if desired. Keep cooked breads covered with kitchen towel to maintain softness. Serve warm or store in airtight container up to 2 days.

# Expert Tips:

01 -
  • The dough comes together in minutes but tastes like it required skills passed down through generations
  • These flatbreads stay soft for days and freeze beautifully, meaning you always have something worth eating on hand
02 -
  • The pan must be properly hot before adding dough or the bread will not develop those signature air pockets
  • Stacking cooked breads immediately under a towel is the secret to keeping them soft instead of drying out
03 -
  • Use whole yogurt if possible because the extra fat makes noticeably softer bread
  • Freeze cooled flatbreads between layers of parchment paper for up to 2 months

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