Bazlama (Turkish Flat Bread)
Posted On 24 September 2026
This is kinda like a naan. Best served warm.
Bazlama (Turkish Flat Bread)
Servings: 4
Ingredients
- 7 grams yeast, instant or active (2¼ teaspoons)
- 300 grams warm water (1¼ cups)
- 10 grams sugar
- 170 grams plain Greek yogurt (¾ cup)
- 25 grams olive oil (2 tablespoons)
- 15 grams sea salt (2½ teaspoons)
- 480 grams all purpose flour (4 cups)
- ¼ cup finely chopped flat leaf parsley (optional)
Instructions
- In a large bowl add the yeast (7g) and warm water (300g). Add a pinch of the sugar. If using active (not instant) yeast, let sit 10 minutes until frothy. If using instant yeast, continue.
- Whisk in the sugar (10g), yogurt (170g), the salt (15g), and olive oil (25g).
- Add ~450 grams of the flour and (if using) the parsley. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and work in the additional flour (30-60g) until it's no longer sticky. My yogurt wasn't very thick, so I ended up adding probably another 60 grams on top. Cover with a towel and let rise for 30-60 minutes.
- Weigh and divide by 10. Cut the dough into 10 portions and roll into balls. Put onto an oiled baking sheet, sprinkle lightly with flour, cover, and let rest for 15-30 minutes until puffy.
- Heat a cast iron skillet over medium-low heat.
- While the pan is heating, flatten one of the dough portions into about a 7-inch circle. Should be pretty thin. Repeat with the other dough.
- When the pan is hot, brush one of the rounds with olive oil and place in the pan oiled side down. Lightly brush the top with oil. Cook for 60-90 seconds until the top is bubbly and bottom is golden. Flip and cook for another 60-90 seconds.
- Repeat with the other flatbreads.