Bazlama (Turkish Flat Bread)
Posted On 24 September 2026
This is kinda like a pita. 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)
- 12 grams sea salt (2 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 (12g), 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. Cover with a towel and let rise for 15-20 minutes.
- Cut the dough into 10 portions and roll into balls. Sprinkle lightly with flour, cover, and let rest for 15 minutes.
- Heat a cast iron skillet over medium heat.
- While the pan is heating, flatten one of the dough portions into about a 7-inch circle. 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.