15/06/2026
Just sharing not my recipe Greek Yogurt Turkish Flatbread (Bazlama-Style)
This soft, fluffy flatbread is inspired by Bazlama, a traditional bread from Turkey. Using Greek yogurt makes it extra tender, slightly tangy, and beautifully soft.
Ingredients
3 cups all-purpose flour (375 g)
1 cup thick Greek yogurt (240 g)
1 tablespoon olive oil (15 ml / 13 g)
1 teaspoon salt (5 g)
1 tablespoon sugar (12 g)
2 teaspoons instant yeast (6 g)
½–¾ cup warm water (120–180 ml), as needed
Instructions
In a large bowl, combine the flour, sugar, salt, and yeast. Mix gently so everything is evenly distributed. Add the Greek yogurt and olive oil, then begin mixing while slowly pouring in warm water. Add just enough water to bring the dough together into a soft, slightly tacky ball.
Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If it feels too sticky, dust lightly with flour, but keep it soft for tender bread.
Place the dough into a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, gently punch down the dough and divide it into 6–8 equal pieces. Roll each piece into a ball, then flatten with your hands or a rolling pin into thick discs about ½ inch (1–1.5 cm) thick. Cover and let them rest for 15–20 minutes to puff slightly.
Heat a dry skillet or cast-iron pan over medium heat. Place one flatbread into the hot pan and cook for about 2–3 minutes on each side. You’ll see bubbles forming and golden brown spots developing. Flip and cook the other side until fully cooked and beautifully golden.
Remove and brush lightly with melted butter or olive oil if desired. Keep covered with a clean kitchen towel to stay soft while cooking the rest.
Serve warm with grilled meats, stews, dips, or use as sandwich bread. It’s especially delicious alongside spicy dishes — something I know you enjoy exploring in your recipe creations.
