Description
A soft, no-knead Turkish flatbread cooked on the stovetop. Fluffy, flavorful, and perfect for breakfast, wraps, or soup night.
Ingredients
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3½ to 4 cups all-purpose flour
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1 tbsp active dry yeast
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1 tbsp sugar
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1 tsp salt
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¾ cup plain yogurt
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½ cup warm water (plus more as needed)
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1 tbsp olive oil
Instructions
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In a large bowl, combine yeast, sugar, and warm water. Let sit 5–10 minutes until foamy.
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Add yogurt, olive oil, and salt. Mix well.
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Gradually add flour, stirring to form a soft, slightly sticky dough.
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Cover and let rise in a warm place for 1 to 1½ hours, or until doubled.
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Divide dough into 6–8 balls. Rest for 10 minutes.
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Roll each ball into a 6–7 inch round, about ½ inch thick.
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Heat a dry skillet over medium heat. Cook each flatbread 1–2 minutes per side until golden and puffed.
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Wrap cooked Bazlama in a towel to keep warm.
Notes
Freeze leftovers or reheat in a skillet. Add herbs or cheese for variety. For best texture, don’t over-flour the dough.
- Prep Time: 15 minutes (plus rise)
- Cook Time: 20 minutes
- Category: Bread, Side Dish
- Cuisine: Greek
Nutrition
- Calories: ~200 per flatbread