Greek Yogurt Turkish Flatbread: Soft Bazlama with Golden Bubbles
By Mason Brooks
Cooking the oiled dough rounds in a properly heated pan creates bubbles across the surface while leaving scattered golden spots underneath. This Greek yogurt Turkish flatbread, or bazlama, stays pillowy soft with a gentle tang from the yogurt and fragrant parsley throughout.
Yeast, sugar, and warm water are first allowed to foam, confirming that the dough will rise. Greek-style yogurt contributes tenderness and tang, while olive oil is mixed into the dough and brushed onto each round before cooking. Flour is added until a shaggy dough forms, then adjusted gradually on the counter only until the dough is smooth and no longer sticky.
After a 15-minute rest, roll each portion to about seven inches for the stated medium thickness. Watch for bubbles on top and golden edges and spots below after roughly one to one-and-a-half minutes; these are the useful visual cues. If bubbles do not appear, the heat is too low. If the underside browns too quickly, lower the heat rather than overcooking the second side.
Stack the finished flatbreads in a clean kitchen towel so they steam slightly and retain their softness. Serve them with hummus, tabouli, salads, soups, or as wraps. Once cool, store them in a ziplock bag and warm them in an ungreased pan or microwave on low power.
Why you'll love this recipe
- The yeast is activated until foamy before mixing, giving the dough a reliable start and helping the finished flatbreads rise into soft, pillowy rounds.
- Greek-style yogurt keeps the dough notably tender while adding a mild tang, so the simple flour-and-yeast base has more character than plain flatbread.
- A brief 15-minute covered rest relaxes the divided dough, making each portion easier to roll into circles without repeatedly springing back.
- Lightly brushing both surfaces with olive oil encourages scattered golden spots in the pan without making the finished bread greasy.
- Pan heat is easy to adjust by watching for surface bubbles and underside color, so the first flatbread helps dial in the stove setting.
- Stacking the cooked rounds inside a clean towel lets them steam gently, which helps them retain the soft texture described for bazlama.
Ingredients
- •1.25 cups warm water (105-110°F)
- •2.25 tsp active dried yeast (1 packet)
- •1 tbsp sugar
- •0.75 cup Greek-style yogurt
- •2 tbsp extra virgin olive oil (plus more for brushing dough rounds)
- •2 tsp kosher salt
- •3.75 cups all-purpose flour (more as needed, up to 1/2 cup additional, plus more for the counter)
- •0.25 cup flat leaf parsley (finely chopped, plus more to sprinkle if desired)
Instructions
- 1
Combine the yeast, sugar, and warm water in a medium-large bowl and stir well.
- 2
Let the mixture sit in a warm place for 5-10 minutes to activate the yeast, until foamy and bubbly.
- 3
Whisk in the Greek yogurt, olive oil, and salt.
- 4
Add the flour and parsley and stir with a wooden spoon or sturdy spatula until a shaggy dough forms.
- 5
Turn the dough onto a well-floured counter and gently work in enough additional flour to coat it and make it no longer sticky, using up to 1/2 cup additional flour if needed.
- 6
Divide the dough into 10 equal pieces, sprinkle lightly with flour, cover with a clean kitchen towel, and let rest for 15 minutes.
- 7
Preheat a medium sauté pan over medium-low heat.
- 8
While the pan heats, roll one dough portion into an approximately 7-inch circle.
- 9
Brush the top surface of the dough circle lightly with extra virgin olive oil.
- 10
Place the first circle in the hot pan, oiled side down, then lightly brush the top surface with oil.
- 11
Cook for about 1 to 1 1/2 minutes, until the top surface is covered with bubbles and the underside is golden around the edges and in spots.
- 12
Flip and cook for another 60-90 seconds, until a few small golden spots appear; do not overcook the second side.
- 13
Repeat rolling, oiling, and cooking with the remaining dough portions.
- 14
Sprinkle with more chopped parsley if desired, then stack the flatbreads in a clean kitchen towel to steam slightly and retain softness.
- 15
When cool, store the flatbreads in a ziplock bag.
- 16
Reheat in a pan without oil for a minute or two on each side, or wrap in paper toweling and microwave on low power until warm.
FAQ
Nutrition (per serving)
Calories
209
Protein
6g
Fat
3g
Carbs
38g
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