Easy Turkish Bazlama (Flatbread)

Fresh, homemade bread is one of the magical things in life.  And most people don’t realize how incredibly easy it is.  This bazlama recipe is no different…an easy traditional Turkish flatbread, it can be made and on the table in 30-60 minutes!

Save for later:  What Bread You Should Make Based On How Long You Have…

What I love about this particular Turkish flatbread recipe is that, while it includes yeast, it does not require a long rise.  So you get the benefit of the flavor and texture that yeast brings to the bread, with just a quick 15-minute rest instead.

So that’s how we’re rollin’ here, just to be clear…

This bazlama recipe is delicious just to nibble on its own, but best when piled high with fragrant chicken shawarma, tender lamb, veggies, yogurt, and more.  This Middle Eastern chicken shawarma is perfect, as is Nadiya’s spiced chicken shawarma.

For myself I usually halve the recipe, so making 5-6 rather than the regular 10-12.

Combine the yeast, sugar, and water into a medium-large bowl and stir well.  Then mix in your greek yogurt and olive oil.

Add the flour, salt, and parsley (optional), and stir with a wooden spoon or sturdy spatula until the dough comes together.

Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes (don’t skimp here!) or until the dough is no longer sticky, and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading. 

The dough should be pretty wet and sticky (kneading kind of makes a mess), so don’t be afraid to use plenty of flour as you’re rolling out.

Divide the dough into 10 equal pieces (or 12, if you want them a bit smaller), sprinkle lightly with flour, then cover with a clean kitchen towel or large piece of plastic wrap.  I use this multi-purpose scraper tool to divide the dough and it’s SO easy.

Allow to rest for 15 minutes.

Preheat a medium skillet on medium-low heat. While the pan is heating, roll one of the dough portions into an approximately 7-inch circle (you do want it very thin!).  I’m in love with my slim bamboo rolling pin, because it’s super easy to control.

Brush the top surface of the rolled-out dough lightly with extra virgin olive oil.  Don’t overdo it, as you don’t want greasy flatbreads.  Then gently pick it up and place it in the hot pan, oiled side down.

As it starts to cook, lightly brush the (now) top surface of the dough with a little bit of oil.  Allow to the flatbread to cook on the first side for about 60-90 seconds, until the top is covered with bubbles and the underside is golden around the edges and in spots. 

Then flip to the opposite side and cook for another 60-90 seconds, until a few small golden spots appear, then remove and put on a plate. Don’t overcook on the second side.  While it’s finishing up, roll out your next round of dough so it’s ready (and lightly oil the first 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 they’re cool, you can store leftovers in a ziploc bag.  To eat later, you can reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper towels and heat in the microwave on low power until warm.

Look at that pillowy soft goodness!

Other delicious flatbreads you’ll love:

• Flaky, Buttery No-Yeast Flatbreads (Using Yogurt) 
• Easy Homemade Naan Bread

Adapted slightly from Cafe Sucre Farine

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Turkish Flatbread (Bazlama)

Yield: 10-12 flatbreads

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

This super easy bazlama recipe allows you to make traditional Turkish flatbread in 30-60 minutes (including the stovetop cooking). It's yeast-based but does not require a long rise. These bazlamas are delicious with shawarma, gyros, & any other filling.

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Ingredients

• 1 1/4 cups of warm water (105-110˚F)
• 2 1/4 teaspoons of instant yeast (1 packet)
• 1 tablespoon of sugar
• 3/4 cup of greek-style yogurt
• 2 tablespoons of extra-virgin olive oil
• 1 tablespoon of kosher salt
• 3 3/4 cups of all-purpose flour
• Optional: 1/4 cup of finely-chopped flat leaf parsley

Instructions

1. Combine the yeast, sugar, and water into a medium-large bowl and stir well.
   Then mix in your greek yogurt and olive oil.
2. Add the flour, salt, and parsley (optional), and stir with a wooden spoon or sturdy spatula until the dough comes together.
3. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes (don't skimp here!) or until the dough is no longer sticky, and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading. The dough should be pretty wet and sticky (kneading kind of makes a mess), so don't be afraid to use plenty of flour as you're rolling out.
4. Divide the dough into 10 equal pieces (or 12, if you want them a bit smaller; see notes), sprinkle lightly with flour, then cover with a clean kitchen towel or large piece of plastic wrap. Allow to rest for 15 minutes.
5. Preheat a medium skillet on medium-low heat. While the pan is heating, roll one of the dough portions into an approximately 7-inch circle (you do want it very thin!).
6. Brush the top surface of the rolled-out dough lightly with extra virgin olive oil.  Don't overdo it, as you don't want greasy flatbreads.  Then gently pick it up and place it in the hot pan (not too hot!), oiled side down.
7. As it starts to cook, lightly brush the (now) top surface of the dough with a little bit of oil.  Allow to the flatbread to cook on the first side for about 60-90 seconds, until the top is covered with bubbles and the underside is golden around the edges and in spots. 
8. Then flip to the opposite side and cook for another 60-90 seconds, until a few small golden spots appear, then remove and put on a plate. Don't overcook on the second side.  While it's finishing up, roll out your next round of dough so it's ready (and lightly oil the first side).
9. Repeat rolling, oiling and cooking with remaining portions of dough.
10. 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.
11. When they're cool, you can store leftovers in a ziploc bag.  To eat later, you can reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper towels and heat in the microwave on low power until warm.

Notes

1. This makes 10-12 flatbreads (depending on how thin you roll), so I usually halve the recipe for myself.
2. Personally I prefer to cut the dough into 12 (or 6, if I'm halving it) lumps as I think making only 10 flatbreads makes them too large & difficult to work with
3. This recipe uses instant yeast. If you only have active dried yeast, you'll need to do an extra step at the beginning to activate the yeast.  Basically combine the yeast, sugar, and water in you bowl, stir well, and then let it sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.  If it doesn't foam and bubble, your yeast probably needs replaced.
4. You need to get the dough very thin so the flatbreads aren't too thick and doughy, and you don't want your pan TOO hot or it will burn before the middle is cooked.
5. The dough should be pretty wet and sticky (kneading kind of makes a mess), so don't be afraid to use plenty of flour as you're rolling out.

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