Bazlama Flatbread is a traditional Turkish recipe, for a classic thick, soft, leavened flatbread with yoghurt often used with kebabs. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Bazlama Flatbread.
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This delicious, pillowy soft Turkish Flatbread with yoghurt is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more. It’s thicker than lavash and easier to handle as a result.
Combine the yeast, sugar and warm water in a mug or small bowl. Set aside to activate in a warm place for 5–10 minutes, until frothy.
Turn the yeast mixture into a mixing bowl then whisk in the Greek yoghurt olive oil and salt.
Sift over the flour then scatter the parsley over the top, mixing with a wooden spoon or sturdy spatula until a shaggy dough forms.
Turn this dough out onto a well-floured work surface and gently work in enough additional flour to coat the dough and so it's no longer sticky (I use a dough scraper for this). You may need up to 50g additional flour.
Divide the dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
Set a medium-sized non-stick heavy-based frying pan over medium-low heat. Whilst the pan is heating, roll one of the dough portions into a circle approximately 18cm in diameter.
To cook, brush the upper surface of the flatbread 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 the flatbread over 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 the flatbreads with a bit more chopped parsley when finished, if desired. Stack the flatbreads in a clean kitchen towel after cooking so that they steam lightly and retain softness.
If serving immediately bring to the table now. If preparing to serve later, allow the breads to cool completely then store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper towelling and heat in the microwave on low power until warm.
