Fluffy Greek Yogurt Turkish Flatbread (Bazlama) Recipe

Creamy Greek yogurt revolutionizes ordinary flatbread into a culinary masterpiece that tantalizes taste buds with its unique texture and robust flavor profile.

Soft, pillowy, and remarkably versatile, this traditional bread connects generations through its simple yet sophisticated preparation.

Mediterranean kitchens have long celebrated this remarkable combination of ingredients that elevate basic dough into something extraordinary.

Smooth yogurt acts as a secret weapon, creating incredible tenderness and subtle tanginess that distinguish this flatbread from standard recipes.

Remarkable fermentation processes contribute complex depth, making each bite a delightful journey through cultural cooking traditions.

Skilled bakers understand how carefully balanced moisture and precise techniques guarantee perfect results every single time.

Warm, fresh (bazlama) beckons with irresistible aromas that promise comfort and satisfaction.

Why Greek Yogurt Turkish Flatbread (Bazlama) Is Soft, Simple, and Satisfying

• Craft Flavor-Packed Flatbread: Greek yogurt adds rich tanginess and creates an incredibly soft, tender texture that elevates this traditional Turkish bread beyond ordinary recipes.
• Master Quick and Easy Technique: This flatbread requires minimal ingredients, simple mixing method, and takes only 30 minutes from start to finish, making it perfect for spontaneous meal preparations or busy weeknight cooking.
• Versatile Crowd-Pleaser: Perfectly complements Mediterranean dishes, works as a delicious wrap, pairs beautifully with dips, and serves as a crowd-friendly bread that both kids and adults will enjoy without complicated steps or exotic ingredients.
• Fresh Herb Infusion: Chopped parsley provides a vibrant, fresh flavor profile that transforms a basic flatbread into an aromatic, gourmet-style side dish that feels homemade and authentic.

Ingredients for Greek Yogurt Turkish Flatbread (Bazlama)

• Warm Water: Crucial for activating yeast and creating the right dough consistency, choose filtered or bottled water for best results.
• Greek-Style Yogurt: Adds richness and tender texture, full-fat yogurt provides better flavor and moisture.
• Extra Virgin Olive Oil: Enhances flavor and helps create a soft, pliable dough, choose a high-quality cold-pressed variety.

• All-Purpose Flour: Main structural component of the flatbread, unbleached flour works best for authentic texture.
• Kosher Salt: Balances and enhances overall flavor, provides essential seasoning for the dough.
• Sugar: Helps activate yeast and provides slight sweetness, supports fermentation process.

• Active Dried Yeast: Essential for bread rising and developing characteristic texture, fresh yeast ensures good fermentation.
• Flat Leaf Parsley: Adds fresh herbal note and visual appeal, bright green parsley brings additional flavor complexity.

How to Make Turkish Bazlama with Greek Yogurt

Step 1: Awaken The Yeast

Grab a cozy bowl and pour warm water. Sprinkle yeast and sugar into the water. Stir gently and let it sit in a warm spot for 10 minutes until tiny bubbles dance and foam appears.

• Warm water
• Active dry yeast
• Sugar

Step 2: Create Creamy Mixture

Whisk Greek yogurt, olive oil, and salt into the yeast mixture until everything blends smoothly.

• Greek yogurt
• Olive oil
• Salt

Step 3: Build The Soft Dough

Add flour and fresh parsley to the creamy mixture. Stir with a wooden spoon until dough starts forming. Transfer to a floured surface and knead for 4 minutes. The dough should feel smooth and bounce back when touched.

Step 4: Prepare Dough Portions

Divide the dough into 10 equal pieces. Dust each piece lightly with flour and cover with a soft kitchen towel. Let them rest for 15 minutes.

Step 5: Craft Golden Flatbreads

Heat a medium pan over medium-low flame. Roll out one dough portion into a circular shape. Brush with olive oil. Place in the pan and cook until golden bubbles form, about 1-2 minutes.

Step 6: Perfect The Cooking

Flip the flatbread and cook the other side for 1-2 minutes. Watch for golden spots. Repeat with remaining dough portions.

Step 7: Serve And Store

Sprinkle extra parsley if desired. Stack flatbreads in a clean towel to keep them soft and warm.

Step 8: Preserve Your Creation

Store cooled flatbreads in a sealed bag. Reheat in a pan or microwave when ready to enjoy.

Tips for Fluffy, Golden Turkish Flatbread

• Activate Yeast Perfectly: Ensure water temperature is between 100-110°F to wake up yeast without killing it.
• Knead with Confidence: Use gentle, rhythmic motions when kneading to develop gluten and create a smooth, elastic texture.
• Control Pan Heat: Maintain medium-low heat to prevent burning and achieve those beautiful golden spots on your flatbread.
• Keep Dough Moist: Cover resting dough with a damp cloth to prevent surface from drying out and cracking.
• Store Smart: Stack warm flatbreads in a towel immediately after cooking to keep them soft and prevent them from drying out.

Storing and Reheating Bazlama Without Losing Softness

• Refrigeration: Seal cooled flatbreads in an airtight container or ziplock bag and store in the refrigerator for up to 3-4 days, keeping them fresh and preventing moisture loss.
• Freezing: Separate flatbreads with parchment paper, place in a freezer-safe bag, and freeze for up to 2 months to extend their shelf life without compromising texture.
• Reheating: Warm flatbreads quickly in a dry skillet over medium heat for 1-2 minutes per side, restoring their soft texture and bringing back that freshly cooked flavor, or microwave wrapped in a damp paper towel for 15-20 seconds to prevent drying out.

What Pairs Perfectly with Greek Yogurt Bazlama

• Pair with Herbed Dips: Serve these warm flatbreads alongside creamy tzatziki or a zesty hummus for a Mediterranean-inspired appetizer experience that brings out the parsley's fresh flavor.
• Match with Grilled Proteins: Complement the soft, pillowy texture with succulent grilled chicken souvlaki, lamb kebabs, or herb-marinated fish to create a complete and satisfying meal.
• Enjoy with Crisp White Wine: Select a refreshing Assyrtiko from Greece or a light Sauvignon Blanc that cuts through the bread's richness and enhances its delicate herbal notes.
• Create a Breakfast Combo: Top the flatbread with scrambled eggs, crumbled feta cheese, and sliced tomatoes for a delightful morning meal that celebrates Turkish culinary traditions.

Bazlama Variations That’ll Keep You Coming Back

• Herbed Garlic Bazlama: Enhance the flavor by adding minced garlic and extra fresh herbs like dill or mint to the dough for a more aromatic and zesty flatbread.
• Whole Wheat Mediterranean Version: Substitute half the all-purpose flour with whole wheat flour to create a nuttier, more nutritious bread with added fiber and depth of flavor.
• Spicy Chili Bazlama: Mix in red pepper flakes or finely chopped green chilies to give the flatbread a warm, spicy kick that complements Mediterranean dishes.
• Seeded Nutty Variation: Sprinkle sesame seeds, nigella seeds, or za'atar blend on the surface before cooking to add crunch and rich, earthy undertones to the traditional bazlama.

Greek Yogurt Turkish Flatbread (Bazlama) Recipe

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4.6 from 31 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Bazlama brings creamy Greek yogurt and traditional Turkish bread together in one irresistible flatbread. Warm, pillowy layers emerge from simple ingredients, inviting you to savor authentic Mediterranean comfort with each delicious bite.

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Ingredients

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Main Ingredients:

• 3.75 cups all-purpose flour
• 0.75 cup Greek-style yogurt
• 1.25 cups warm water (105-110˚F)

Leavening and Sweetening:

• 2.25 teaspoons active dried yeast (1 packet)
• 1 tablespoon sugar

Seasoning and Finishing Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 0.25 cup finely chopped flat leaf parsley

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Instructions

1. Awaken the yeast by dissolving it with sugar in warm water, allowing the mixture to froth and bloom for 5-10 minutes in a cozy environment.
2. Incorporate Greek yogurt, olive oil, and salt into the activated yeast, whisking until thoroughly integrated.
3. Gently fold flour and chopped parsley into the liquid mixture, transitioning from a wet blend to a cohesive dough using a wooden spoon or sturdy spatula.
4. Transfer the nascent dough onto a generously floured surface, kneading methodically for 3-4 minutes until achieving a silky, elastic texture that rebounds when gently pressed.
5. Partition the dough into 10 uniform segments, dusting each with a light flour veil and sheltering them beneath a pristine kitchen towel to relax for 15 minutes.
6. Warm a medium sauté pan over moderate heat, then transform each dough portion into a 7-inch circular canvas by rolling carefully.
7. Delicately brush the dough’s surface with olive oil, then place it oil-side down in the heated pan, immediately brushing the exposed side with additional oil.
8. Monitor the flatbread’s transformation, watching for effervescent bubbles and golden-kissed undersides during 1-1.5 minutes of cooking.
9. Execute a precise flip, allowing the reverse side to develop enticing golden speckles for 60-90 seconds, maintaining vigilance to prevent scorching.
10. Conclude each flatbread with an optional sprinkle of fresh parsley, then nestle the warm rounds within a soft kitchen towel to preserve their tender character.
11. Once cooled, preserve the flatbreads in an airtight bag, ready to be revived by gentle reheating in a skillet or microwave when desired.

Notes

• Activated yeast transforms warm water into a bubbly, frothy mixture ready for dough magic.
• Greek yogurt adds creamy tanginess and helps create a soft, pillowy texture in the flatbread.
• Kneading develops gluten, ensuring the bread’s satisfying chew and perfect elastic consistency.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks
• Method: Sautéing
• Cuisine: Turkish

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 5 mg