Turkish Bazlama Flat Bread (Printable)

Soft, pillowy Turkish flatbread with golden chewy crust. Ideal for warm servings with butter or as wraps.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (2¼ teaspoons) 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

# Directions:

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 activated.
02 - Add room temperature yogurt to the yeast mixture and whisk until thoroughly incorporated.
03 - Gradually add flour and salt to the wet mixture, stirring with a wooden spoon until a sticky, shaggy dough forms.
04 - Turn dough onto a lightly floured surface and knead for 10 minutes by hand or with a stand mixer until smooth, elastic, and slightly tacky to the touch.
05 - Place dough in a clean, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free area for 1 hour or until doubled in volume.
06 - Punch down risen dough to release air. Turn onto floured surface and divide into 8 equal portions.
07 - Shape each portion into a smooth ball. Using a rolling pin, flatten into 6-inch rounds approximately ⅓ inch thick.
08 - Heat a nonstick skillet or cast-iron pan over medium-high heat until thoroughly hot but not smoking.
09 - Place one flatbread in the hot pan. Cook for 2–3 minutes until golden brown spots appear and bread begins to puff up.
10 - Flip flatbread and cook for an additional 1–2 minutes until golden and cooked through. Remove and brush with olive oil or melted butter if desired.
11 - Stack cooked flatbreads and cover immediately with a kitchen towel to retain moisture and softness while remaining breads cook.
12 - Serve warm alongside cheeses, dips, or use as wraps for fillings. Store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • The dough is incredibly forgiving, perfect for first-time bread makers who want restaurant results
  • These cook in minutes on any skillet, no oven required and they freeze beautifully
  • That pillowy texture with just the right amount of chew beats any store-bought flatbread
02 -
  • The pan needs to be properly hot before you start, or you wont get those beautiful pockets and golden spots
  • Stacking them hot under a towel is crucial for keeping them soft instead of crispy
  • These freeze beautifully layered with parchment paper, so double the batch
03 -
  • If your dough is too sticky to handle, flour your hands instead of adding more flour to the dough
  • The dough rises faster if you preheat your oven to 200°F for 2 minutes, turn it off, and place the bowl inside
  • Cooked breads stay fresh longer if you wait to brush them with oil until just before serving

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