Turkish Flat Bread (Bazlama)

Why You’ll Love This Recipe

Turkish Bazlama offers a perfect balance between softness and flavor, making it an ideal accompaniment for a wide variety of dishes. The dough is enriched with yogurt and olive oil, giving it a rich, slightly tangy taste and an incredibly soft texture. The addition of parsley adds a fresh burst of flavor, making this flatbread unique and fragrant. Perfect for dipping in hummus, enjoying with soups, or serving alongside your favorite Mediterranean dishes, Bazlama is sure to become a new favorite.

Ingredients

• 1¼ cups warm water, 105-110˚F
• 2 ¼ teaspoons active dried yeast, 1 packet
• 1 tablespoon sugar
• ¾ cup Greek-style yogurt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 3 ¾ cups all-purpose flour, more as needed (see Notes below) and for the counter
• ¼ cup finely chopped flat-leaf parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes, until the mixture becomes frothy.
2. In a large bowl, mix together the yogurt, olive oil, and salt. Add the yeast mixture and stir to combine.
3. Gradually add the flour, one cup at a time, until a dough forms. You may need to adjust the amount of flour depending on the humidity and how much is absorbed.
4. Once the dough comes together, turn it out onto a lightly floured counter. Knead for 8-10 minutes, adding a bit more flour as needed until the dough is smooth and elastic.
5. Once kneaded, form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
6. After the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each portion into a ball.
7. On a lightly floured surface, roll each ball into a thick, round disc about 6 inches in diameter.
8. Sprinkle the chopped parsley evenly on top of each disc and gently press it into the dough.
9. Heat a cast-iron skillet or griddle over medium heat. When hot, place the flatbread in the pan and cook for 2-3 minutes on each side, until golden brown and puffed up.
10. Repeat with the remaining dough balls, brushing the skillet with a small amount of oil between batches if necessary.
11. Serve warm and enjoy!

Servings and Timing

• Servings: 8 flatbreads
• Preparation time: 20 minutes
• Rising time: 1-1.5 hours
• Cook time: 2-3 minutes per flatbread

Variations

• Herb Variations: You can add other herbs such as thyme, rosemary, or oregano to the dough or as a topping to create different flavor profiles.
• Cheese: Add crumbled feta or mozzarella to the dough for a cheesy flatbread.
• Spicy Kick: Sprinkle red pepper flakes or za’atar on top of the bread for a spicy and aromatic twist.
• Garlic: Add minced garlic to the dough or brush the finished flatbreads with garlic butter for a garlicky touch.

Storage/Reheating

• Store any leftover Bazlama in an airtight container or wrapped in foil at room temperature for up to 2 days.
• For longer storage, you can freeze the flatbreads. Wrap each one in plastic wrap and foil, then place in a freezer-safe bag for up to 1 month. To reheat, simply place them in a hot skillet or oven for a few minutes until warmed through.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for part or all of the all-purpose flour, but it will result in a denser texture.

2. Can I make Bazlama without the parsley?

Yes, the parsley is optional. You can omit it or substitute it with other herbs for a different flavor.

3. How do I know when the dough has risen enough?

The dough should double in size and feel soft and airy to the touch. If you press a finger into the dough, the indentation should remain.

4. Can I make the dough ahead of time?

Yes, you can refrigerate the dough after it has risen. Simply cover it tightly with plastic wrap and refrigerate it for up to 24 hours. Let it come to room temperature before proceeding with shaping and cooking.

5. What if I don’t have a cast-iron skillet?

A regular non-stick skillet or griddle will work fine. Just make sure it’s hot enough to cook the bread evenly and achieve a golden-brown crust.

6. Can I bake the flatbreads instead of cooking them in a skillet?

Yes, you can bake the flatbreads in a preheated 450°F (230°C) oven for about 10 minutes or until golden brown. However, they may not be as puffed up as when cooked in a skillet.

7. Can I freeze Bazlama?

Yes, you can freeze the flatbreads. Just wrap them individually in plastic wrap and then in foil. Reheat in the skillet or oven when ready to serve.

8. How thick should the flatbreads be?

Roll the dough to about ½ inch thick for a soft and chewy texture. If you want a thinner, crisper flatbread, roll it out thinner.

9. Can I use a different type of yeast?

Yes, you can use instant yeast instead of active dried yeast. Instant yeast doesn’t need to be proofed in water, so you can mix it directly with the dry ingredients.

10. Can I add a sweet twist to Bazlama?

You can add a little sugar or honey to the dough for a sweeter variation, or top the finished flatbreads with a drizzle of honey and a sprinkle of cinnamon.

Conclusion

Turkish Bazlama is an incredibly soft and flavorful flatbread that will elevate any meal. With a simple list of ingredients and straightforward instructions, it’s easy to make and perfect for serving with a variety of dishes. Whether you’re making it as a side to a hearty meal or simply enjoying it on its own, this Turkish flatbread is sure to impress with its light and fluffy texture and fragrant parsley topping.

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