4.8 from 138 votes
Turkish Flat Bread (Bazlama)
Turkish Flat Bread, or Bazlama, is a soft, thick flatbread made with warm water, active yeast, sugar, Greek-style yogurt, olive oil, salt, flour, and finely chopped parsley. The dough is kneaded until smooth and divided into equal portions, then rested before rolling into round discs. Cooked on a medium-low skillet or sauté pan, the bread develops a tender crumb with slight chewiness and a subtly herbed flavor from parsley, making it a satisfying everyday bread.
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Servings:
10
Calories:
209 kcal
Course:
Bread
Cuisine:
Turkish
Ingredients
- 1¼ cups water 105-110˚F, warm
- 2 ¼ teaspoons active dried yeast 1 packet
- 1 tablespoon sugar
- ¾ cup yogurt Greek-style
- 2 tablespoon 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 parsley flat leaf, finely chopped
Instructions
- Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
- Whisk in the Greek yogurt olive oil and salt.
- Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. (I use around a ½ cup extra flour (sometimes more) for the kneading process - I just keep sprinkling the work surface as I knead the dough.)
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
- Preheat a medium saute pan to a medium-low heat. While the pan is heating, roll one of the dough portions into an approximately 7-inch circle.
- Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in the pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 ½ minutes, until the top surface is covered with bubbles and the underside is golden around the edges and in spots.
- Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
- Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
- When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.
Cup of Yum
Notes
- Flour quantities can vary; add extra flour gradually until dough forms a smooth ball and is not sticky.
- Knead on a floured surface, sprinkling as needed, to achieve a non-sticky, elastic dough.
- Rest dough portions under a towel to maintain moisture before cooking.
- This recipe was adapted from Allrecipes and includes parsley for a mild herb flavor.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.001g
(0%)
Cholesterol
1mg
(0%)
Sodium
472mg
(20%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1IU
(0%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 472mg | 20% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.