Turkish Bazlama Flat Bread (Print)

Soft, pillowy Turkish flatbread with golden crust, ideal for wraps and dipping

# 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, for brushing

# How To Make:

01 - In a large mixing bowl, combine lukewarm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy and activated.
02 - Add room temperature yogurt to the yeast mixture and whisk until well combined.
03 - Gradually add flour and salt, mixing 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.
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 until doubled in size.
06 - Punch down risen dough and turn onto a floured surface. Divide into 8 equal portions and shape each into a smooth ball.
07 - Using a rolling pin, roll each ball into a 6-inch round approximately ⅓ inch thick. Keep remaining dough covered to prevent drying.
08 - Preheat a nonstick skillet or cast-iron pan over medium-high heat for 2–3 minutes until hot.
09 - Place one flatbread in the hot pan. Cook for 2–3 minutes until golden brown with bubbles forming on the surface.
10 - Flip and cook for 1–2 minutes until golden and cooked through. The bread should puff up slightly.
11 - Brush warm flatbread with olive oil or melted butter if desired. Stack on a plate and cover with a clean kitchen towel to keep soft while cooking remaining pieces.
12 - Serve immediately while warm, or cool completely and store in an airtight container for up to 2 days.

# Expert Tips:

01 -
  • The yogurt creates an incredible softness that storebought flatbreads can never match
  • You probably have everything in your kitchen right now
  • These cook in minutes so you can have fresh bread with dinner tonight
02 -
  • The dough should feel sticky, not dry, so resist adding extra flour or your breads will be tough
  • Letting them rest under a towel after cooking is what keeps them soft instead of turning into crackers
03 -
  • If your dough isn't rising, your yeast might be dead or the water was too hot, start over rather than wasting your time
  • Don't roll them too thin or they'll become crackers instead of pillowy flatbreads

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