Name: Turkish Flat Bread (Bazlama) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Turkish
Ingredients: 1¼ cups warm water (105-110˚F); ¾ cup Greek-style yogurt; 2 tablespoons extra virgin olive oil; 2 ¼ teaspoons active dried yeast (1 packet); 1 tablespoon sugar; 3 ¾ cups all-purpose flour (plus up to ½ cup more as needed and for dusting); 2 teaspoons kosher salt; ¼ cup finely chopped flat leaf parsley

Jump to Recipe· 3.8 from 10 reviews

I am absolutely delighted to share with you one of my all-time favorite bread recipes: Turkish Flat Bread (Bazlama) Recipe. This soft, pillowy flatbread has become a staple in my kitchen because it feels like a warm hug on a plate. The blend of yogurt and olive oil makes the dough wonderfully tender, and the fresh parsley adds a subtle brightness that really wakes up the flavor. Every bite is like a little celebration of simple, honest ingredients, and I promise once you try this, you’ll find yourself making it again and again.

Why You’ll Love This Turkish Flat Bread (Bazlama) Recipe

I remember the first time I made this Turkish Flat Bread (Bazlama) Recipe and was amazed at how effortlessly the dough came together. The flavor profile is beautifully balanced—creamy from the Greek yogurt, savory from the kosher salt, and herbaceous thanks to the fresh parsley. It has this light, airy texture when cooked just right, with golden spots adding a lovely crispness. It’s not only delicious but comforting and fresh at the same time.

What really excites me is how simple it is to make. You don’t need any fancy tools or special ingredients, and the yeast activation is straightforward. Each step feels rewarding, especially when you start rolling out the dough and the kitchen fills with that enticing aroma of warm bread and olive oil. I find it perfect for all kinds of occasions—from casual weeknight dinners to festive gatherings where everyone can tear and share. What makes it stand out is the way it achieves that authentic homemade quality that’s hard to match with store-bought breads.

Ingredients You’ll Need

The image shows seven white bowls and small containers arranged neatly on a white marbled surface. On the right side, there is a large white bowl filled with plain flour, textured with some small lumps showing. To its left, a medium bowl holds creamy Greek yogurt with a smooth texture. Above the yogurt bowl, another medium bowl filled with clear water is placed. Smaller containers hold salt, superfine sugar, and olive oil – the oil is golden yellow and shiny, while the salt and sugar are fine and white. A small white plate with a gold rim contains light brown yeast granules, slightly grainy and compact. All items are spaced evenly and labeled clearly, capturing a clean and organized setup. photo taken with an iphone --ar 4:5 --v 7

Believe it or not, this beautiful flatbread hinges on just a handful of simple ingredients. Each item plays a crucial role in creating the flavor and texture that I adore, so don’t rush the quality here—good olive oil and fresh parsley make all the difference.

Warm water (105-110˚F): Activates the yeast perfectly without killing it, ensuring a good rise.
Active dried yeast (2 ¼ teaspoons): Gives the bread its light, airy texture by helping the dough rise.
Sugar (1 tablespoon): Feeds the yeast and adds a subtle touch of sweetness.
Greek-style yogurt (¾ cup): Makes the bread tender and moist, contributing to its soft crumb.
Extra virgin olive oil (2 tablespoons + more for brushing): Adds richness and a silky crumb, as well as a flavorful crust.
Kosher salt (2 teaspoons): Elevates the flavors and balances the dough.
All-purpose flour (3 ¾ cups + more as needed): The foundation of the dough; I often add a little extra to get just the right texture.
Fresh flat leaf parsley (¼ cup, finely chopped): Brings freshness and a gorgeous pop of green to the bread.

Directions

Step 1: In a medium-large bowl, combine the warm water, active dried yeast, and sugar. Stir well, then set it in a warm spot for about 5 to 10 minutes until the mixture becomes bubbly and foamy—this means the yeast is alive and kicking.

Step 2: Whisk in the Greek yogurt, extra virgin olive oil, and kosher salt until the wet ingredients are fully combined and creamy.

Step 3: Add the flour and chopped parsley to the bowl. Stir with a wooden spoon or a sturdy spatula until you get a shaggy dough that starts to come together but is still sticky.

Step 4: Turn the dough out onto a well-floured surface. Gently knead in more flour as needed so the dough isn’t too sticky—usually up to ½ cup more for me. I love using a dough scraper here to avoid overworking my hands.

Step 5: Divide the dough into 10 equal portions. Lightly dust each piece with flour and cover them all with a clean kitchen towel. Let them rest for 15 minutes to relax the gluten and make rolling easier.

Step 6: Heat a medium sauté pan over medium-low heat while you roll out one dough piece into about a 7-inch circle. Brush the top lightly with olive oil.

Step 7: Flip the dough and place the oiled side down into the hot pan. Immediately brush the top side with olive oil and cook for 1 to 1 ½ minutes. You’ll notice bubbles forming on top, and the bottom will turn a golden brown around the edges and in spots.

Step 8: Flip the bread and cook the other side for another 60 to 90 seconds, until you see small golden spots. Be careful not to overcook this side or it will become too crisp.

Step 9: Repeat the rolling, oiling, and cooking with the rest of the dough. Once all are cooked, sprinkle the flatbreads with some extra chopped parsley for a fresh finish.

Step 10: Stack the warm flatbreads in a clean kitchen towel to steam slightly and stay tender until serving. When cool, store them in a ziplock bag to keep fresh.

Servings and Timing

This recipe yields 10 generous Turkish flatbreads, perfect for sharing with family or guests. Preparation takes about 15 minutes of active hands-on work, but you’ll need to allow about 30 minutes for yeast activation and dough rest time. Cooking each flatbread is quick, just about 1 to 1 ½ minutes per side, so overall cook time is about 15 minutes. In total, from start to finish, you’re looking at roughly 1 hour before you can bite into that soft, warm bread.

How to Serve This Turkish Flat Bread (Bazlama) Recipe

A close-up view of a stack of seven flatbread pieces, each layer showing a golden-brown surface with small charred spots and scattered green herb bits embedded throughout. The flatbreads have a soft, slightly thick texture with a few air pockets visible, and the edges are slightly uneven and rounded. The stack rests on a white marbled texture. The green herbs sprinkled on the surface add a fresh look, contrasting with the warm beige and golden tones of the bread. photo taken with an iphone --ar 4:5 --v 7

When I serve this Turkish Flat Bread (Bazlama) Recipe, I love to get creative with the accompaniments. It pairs beautifully with dips like baba ganoush, hummus, or a simple tzatziki. The freshness of yogurt-based dips complements the bread’s slightly tangy flavor from the Greek yogurt in the dough. You can also slice it into wedges and serve alongside grilled meats, kebabs, or stews—it’s perfect for scooping up flavorful sauces!

If I’m hosting, I like to garnish with extra fresh parsley and a drizzle of olive oil right before serving. For a beautiful presentation, stacking them in a rustic basket lined with a linen napkin adds a homey touch. They’re excellent warm or at room temperature, and I find they lose a bit of their charm if chilled, so I heat leftovers gently before serving.

As for drinks, I adore pairing these flatbreads with a light white wine like a Sauvignon Blanc or a sparkling water infused with lemon and mint, especially for casual dinners or brunches. They work beautifully at family gatherings, holiday spreads, or even as a quick snack with a warming cup of Turkish tea.

Variations

One thing I love about this Turkish Flat Bread (Bazlama) Recipe is its adaptability. For those who want a gluten-free version, you can experiment with a gluten-free flour blend—just keep in mind the dough may need a bit more moisture and careful handling. For a vegan twist, swap out the Greek yogurt for a non-dairy yogurt that’s unsweetened and plain; coconut or almond-based varieties tend to work well.

Flavor-wise, I sometimes swap the parsley for fresh dill or cilantro to switch things up. You could also sprinkle in some za’atar or sumac into the dough for a more aromatic touch, or top the flatbreads with nigella seeds just before cooking for a slight crunch and extra flavor.

While I usually cook these in a pan on the stovetop, you could also grill them lightly for a charred, smoky flavor. Baking them at high heat in a cast iron skillet works as well, and gives a slightly different texture that’s equally delicious.

Storage and Reheating

Storing Leftovers

After cooking, I like to store any leftover flatbreads in an airtight container or a ziplock bag. It’s best to keep them at room temperature if you plan to consume them within 2 days to maintain that soft texture. If your kitchen is warm or humid, refrigeration is an option but it tends to make the bread a bit firmer.

Freezing

You can absolutely freeze Bazlama! I recommend stacking the flatbreads with parchment paper between each one to prevent sticking, then placing them in a freezer-safe bag. They’ll keep well for up to 2 months. When you want to enjoy them, thaw at room temperature for about 30 minutes before reheating.

Reheating

The best way to reheat these flatbreads and bring back their softness is to warm them gently in a dry skillet over medium heat for 1-2 minutes per side. This restores a lovely toasted surface without drying them out. Alternatively, wrapping them in paper towels and microwaving on low power can work, but be careful not to overdo it or they might turn rubbery. Avoid reheating in the oven uncovered as it can dry them out.

FAQs

What can I substitute for Greek yogurt in this recipe?

If you don’t have Greek yogurt on hand, you can use plain yogurt strained through a cheesecloth to thicken it. For a dairy-free option, choose unsweetened coconut or almond milk yogurt, but note the flavor and texture will be slightly different.

Can I make this dough ahead of time?

Yes! After mixing the dough, you can cover it tightly and refrigerate for up to 24 hours. Just bring it back to room temperature before dividing and rolling out, which helps with elasticity and easier handling.

Why does my flatbread turn out dense instead of fluffy?

If your bread is dense, it might be because the yeast wasn’t properly activated, or because too much flour was added. Make sure the yeast mixture is bubbly before mixing dough and add flour gradually until it’s tacky but not heavy. Also, don’t skip the resting time, as this helps develop a lighter texture.

Can I add other herbs or spices to the dough?

Absolutely! Fresh herbs like dill, cilantro, or chives give a fresh twist, while spices like cumin, coriander, or paprika can add warmth and depth. Just adjust amounts to your taste and keep the dough balanced.

What’s the best pan to cook Bazlama in?

I find a medium-sized nonstick or cast iron skillet perfect for cooking bazlama evenly without sticking. A well-seasoned pan helps achieve those nice golden spots and prevents burning. Avoid pans that heat unevenly to get consistent cooking results.

Conclusion

I genuinely hope you’ll give this Turkish Flat Bread (Bazlama) Recipe a try soon—it’s one of those recipes that brings so much joy every time I make it. There’s something incredibly satisfying about pulling warm, freshly cooked flatbread from the pan and sharing it with friends or family. Whether you’re new to baking bread or a seasoned pro, this recipe will quickly become a beloved staple. Trust me, you won’t regret adding it to your repertoire!