This Turkish flat bread, known as bazlama, is one of those simple, transformative recipes that became a weekly staple in my kitchen almost overnight. I first learned this version when I was craving soft, tender rounds to scoop up hummus at a Sunday lunch. The method is forgiving: one bowl, no mixer, a short rest, and a hot skillet. The result is a bread with a tender crumb, light chew, and the slightest char on the surface — ideal for wraps, dipping, or just brushed with extra virgin olive oil and parsley.

I remember the first time I served these at a casual dinner; everyone stacked them high and declared them better than bakery-bought flatbreads. The texture is pillowy because the dough combines yogurt with yeast and a moderate amount of flour, giving structure without heaviness. The olive oil adds silkiness while chopped flat-leaf parsley brings a fresh herbal brightness. This recipe is straightforward enough for a weeknight yet satisfying enough for guests.

Ingredients

• Warm water (1 1/4 cups, 105–110°F): Use comfortably warm water to activate the yeast — test with a thermometer or your wrist. Too hot kills yeast; too cool delays proofing.
• Active dry yeast (2 1/4 teaspoons / 1 packet): Standard packet size; if using instant yeast, you can reduce proofing time slightly but the measured amount remains the same.
• Sugar (1 tablespoon): Feeds the yeast and helps achieve light browning on the surface while subtly sweetening the dough.
• Greek-style yogurt (3/4 cup): Adds tang, moisture, and tenderness. Full-fat yogurt produces the softest crumb; low-fat works but yields slightly firmer results.
• Extra virgin olive oil (2 tablespoons): Adds flavor and helps the dough develop a supple texture; reserve a little for brushing during cooking.
• Kosher salt (2 teaspoons): Enhances overall flavor. If using table salt, reduce slightly to 1 1/2 teaspoons.
• All-purpose flour (3 3/4 cups, plus more as needed): I developed this with King Arthur all-purpose for predictable absorption. Depending on humidity and brand, you may need a little more during kneading.
• Flat-leaf parsley (1/4 cup, finely chopped): Fresh herb folded into the dough brightens the flavor; you can omit or swap with chives, dill, or finely chopped mint.

Instructions

Activate the yeast: Combine the warm water (105–110°F), sugar, and active dry yeast in a medium-large bowl. Stir to dissolve and place in a warm spot for 5–10 minutes. You’re looking for a foamy, bubbly surface — that indicates the yeast is alive and ready. Mix the wet ingredients: Whisk the Greek-style yogurt, 1 tablespoon of olive oil, and kosher salt into the foamy yeast mixture until evenly combined. The yogurt will cool the mixture slightly but the yeast remains active. Add flour and parsley: Stir in the all-purpose flour and the chopped parsley with a wooden spoon or sturdy spatula until the mixture begins to come together. The dough will be somewhat sticky at this point. Knead briefly: Turn the dough out onto a well-floured counter. Use about 1/2 cup extra flour sprinkled on the surface and on top of the dough. Knead for 4–6 minutes until the dough is smooth and elastic, adding more flour tablespoon by tablespoon if it sticks excessively. The dough should form a soft ball. Portion and rest: Divide the dough into 10 equal pieces. Lightly coat each piece with flour, then cover with a clean kitchen towel and let rest for 15 minutes. This short bench rest relaxes the gluten and makes rolling easier. Preheat the pan: Heat a medium sauté pan or cast-iron skillet over medium-low heat until hot but not smoking. You want steady, even heat so the flatbreads puff and brown gently instead of burning. Roll and cook: Roll one dough portion into an approximately 7-inch circle on a lightly floured surface. Lightly brush the top with olive oil and place the oiled side down in the hot pan. Brush the exposed side with oil. Cook 1–1 1/2 minutes until the top is covered in bubbles and the underside is golden in spots. Flip and cook another 60–90 seconds until small golden spots appear. Avoid overcooking the second side to retain softness. Repeat with remaining pieces. Finish and store: Sprinkle finished flatbreads with a little additional chopped parsley if desired. Stack them wrapped in a clean towel to steam slightly and retain softness. When cool, store in a zip-top bag; reheat in a skillet for 1–2 minutes per side or microwave wrapped in paper towel on low power until warm.

Storage Tips

Store cooled rounds in a resealable plastic bag at room temperature for up to 48 hours. For longer storage, freeze flatbreads flat in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a hot skillet for 1–2 minutes per side or wrap in damp paper towel and microwave on low power until warm. Avoid prolonged refrigeration which can dry out the bread; if refrigerated, refresh in a hot pan with a light mist of water to revive softness.

Ingredient Substitutions

If you don’t have Greek-style yogurt, use full-fat plain yogurt strained through cheesecloth for 30 minutes to thicken. Swap olive oil for melted butter for a richer flavor. For whole-wheat versions, replace up to half the flour with whole-wheat flour and expect a slightly denser texture; add an extra tablespoon of water if dough feels overly stiff. Omit parsley or replace with finely chopped mint or dill for different flavor profiles.

Serving Suggestions

Serve warm with hummus, muhammara, yogurt dip, or tabouli. For a breakfast twist, layer with scrambled eggs and feta. For Mediterranean-style wraps, add grilled chicken, cucumber, tomato, and garlic sauce. Garnish with a drizzle of olive oil, flaky sea salt, or za’atar. These also pair beautifully with stews and grilled vegetables during cooler months.

Cultural Background

Bazlama is a traditional Turkish flatbread often served fresh at breakfast or with mezze. It appears across Anatolia in various shapes and sizes — from thick, pillowy rounds to thinner discs — and traditions vary by region and household. Historically, household hearths would produce flatbreads daily; this small skillet method mirrors that homey approach, offering the same comforting simplicity in a modern kitchen.

Seasonal Adaptations

Spring and summer: fold in fresh herbs like mint and dill or scatter edible flowers into the dough for a bright touch. Autumn and winter: add roasted garlic or swap parsley for finely chopped rosemary and a pinch of smoked paprika for cozy flavor. Holiday gatherings benefit from brushed butter and a sprinkle of sesame seeds or nigella seeds before serving.

Meal Prep Tips

Make the dough in the evening and portion it into rounds after kneading; refrigerate covered for up to 24 hours to develop flavor, then roll and cook the next day. For grab-and-go lunches, stack cooled flatbreads with parchment between and wrap tightly. Reheat in a dry skillet and assemble sandwiches with your favorite fillings.

These rounds are simple, adaptable, and a reliable way to elevate almost any meal. Share them warm, and let your family make them their own.