Bazlama is a Turkish flatbread that is traditionally cooked over a wood fire, but, this stove-top version tastes just as good. It is very similar in texture to naan or pita bread. It can be eaten just with hummus, or a yogurt dip or even honey. I enjoy it with tzatziki dip.

Just like naan, this pillow-soft flatbread can be paired with vegetarian and non-vegetarian sides. Last night, we enjoyed it with the yummilicious chicken keema curry.

Cuisine: Turkish
Category: Vegetarian
Preparation time: 2.5 hrs
Cooking time: 20 mins
Serves: 4
  • 4 1/2 cups all-purpose flour
  • 1 pack active dry yeast
  • 1/2 cup greek yogurt
  • 2 cups warm water
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp virgin olive oil
  1. Combine the warm water, sugar, and yeast well. Let it rest for 10 mins for activating the yeast. You will know that the yeast is activated when the mixture turns frothy and bubbly.
  2. Add to this the flour, salt, yogurt, and 1 tbsp olive oil. Mix everything well, the mixture will be very sticky at this stage. The oil will keep it from sticking to your hands.
  3. Transfer the dough to a lightly flour-dusted bowl and try to form a ball as best as you can. Slather it with 1 tbsp of olive oil (or more, if required) so that the surface of the ball is oily. Cover with a damp cloth and let it rest for at least 2 hours.
  4. After 2 hours you will see that the ball has nearly doubled in size.
  5. Sprinkle some flour and knead thoroughly until the dough is not sticky anymore.
  6. Cut into 12 equal portions. Sprinkle some flour and let it rest for 10 mins.
  7. Roll out the portions into 6-8 inch circles.
  8. Heat a girdle, when it is hot, put the rolled bread on it to cook for about 1 minute, until small brown spots begin to appear. Flip and repeat.
  9. Repeat with the other portions.
Chef's notes:
  • You can use milk instead of yogurt.
  • You can spread some butter, chopped garlic, and parsley on the flatbread for extra flavor.
  • You can cover the bread with cling wrap and refrigerate for later use. Just heat in the microwave for 20 seconds covering the top and bottom with a paper towel.


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