Turkish flatbread

Ingredients

• 3 ½ cups all-purpose flour (plus extra for dusting)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon granulated sugar
• 1 ¼ cups warm water (110°F / 43°C)
• ½ cup plain Greek yogurt (full-fat preferred)
• 2 tablespoons olive oil
• 1 ½ teaspoons salt
• 1 teaspoon baking powder (optional, for extra fluffiness)

• 2–3 tablespoons olive oil or melted butter (for brushing)
• Extra flour for dusting the work surface

• Flaky sea salt
• Fresh parsley or za’atar
• Hummus, tzatziki, or labneh
• Butter and honey

Instructions

Step 1: Bloom the Yeast (Time: 5 Minutes | Intensity: Low)

1. In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5–10 minutes until the mixture becomes foamy and smells slightly yeasty. If the yeast doesn’t foam, it’s dead—discard it and start with a fresh packet. This step is your insurance policy for a good rise.

Step 2: Mix the Dough (Time: 5 Minutes | Intensity: Low)

1. In a large mixing bowl, whisk together the flour, salt, and baking powder (if using). Make a well in the center and add the yogurt, olive oil, and the bloomed yeast mixture. Using a wooden spoon or your hands, stir until a shaggy dough forms. It will look messy at first—that’s normal.

Step 3: Knead (Time: 8–10 Minutes | Intensity: Medium)

1. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky but no longer sticky. If it’s too sticky, add flour one tablespoon at a time. If it’s too stiff, add water a teaspoon at a time. To test if it’s ready, press a finger into the dough—it should spring back slowly.

Step 4: First Rise (Time: 60 Minutes | Intensity: Low)

1. Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size. On a cold day, you can speed this up by placing the bowl in an oven that’s been warmed briefly and turned off.

Step 5: Divide and Shape (Time: 8 Minutes | Intensity: Medium)

1. Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 6 equal portions. Roll each portion into a smooth ball, then cover them with a towel and let them rest for 10 minutes. This short rest relaxes the gluten and makes rolling much easier.

Step 6: Roll the Flatbreads (Time: 6 Minutes | Intensity: Medium)

1. Working with one ball at a time, flatten it with your palm, then roll it out with a rolling pin to a circle about 7–8 inches in diameter and ¼-inch thick. Dust with flour as needed to prevent sticking. Don’t roll them too thin—bazlama should have some substance. Keep the rolled flatbreads covered with a towel while you work so they don’t dry out.

Step 7: Cook (Time: 15–20 Minutes | Intensity: High)

1. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s properly hot—about 3 minutes. Do not add oil to the pan. Place one flatbread in the dry skillet and cook for 2–3 minutes, until the bottom is golden with charred spots and large bubbles form on the surface. Flip and cook for another 2–3 minutes on the second side. Press down gently with a spatula if the bread puffs up unevenly. Transfer to a plate and brush with olive oil or melted butter. Repeat with the remaining flatbreads, adjusting the heat as needed—if they’re browning too fast, lower the heat slightly.

Step 8: Serve (Time: 2 Minutes | Intensity: Low)

1. Stack the cooked flatbreads under a clean towel to keep them warm and soft. Sprinkle with flaky sea salt and fresh parsley or za’atar if desired. Serve warm with hummus, tzatziki, labneh, or simply a pat of butter and a drizzle of honey.

Nutrition

Calories: 310 kcal · Protein: 9g · Fat: 6g · Carbohydrates: 53g Dietary · Saturated Fat: 1g · Fiber: 2g · Sugar: 2g · Sodium: 620mg