Instructions
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Activate Yeast: Combine warm water, sugar, and yeast in a small bowl. Let it sit for 5–10 minutes until it becomes frothy.
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Mix Dough: In a large bowl, whisk together the flour and salt. Create a well in the center and add the yeast mixture, yogurt, and olive oil.
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Knead: Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky.
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First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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Shape: Punch down the dough and divide into 8 equal portions. Roll each piece into a smooth ball and flatten into a circle about $\frac{1}{2}$ inch thick.
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Second Rise: Cover the flattened circles and let them rest for another 15 minutes.
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Cook: Heat a non-stick skillet or cast-iron griddle over medium heat. Place a dough circle in the pan. Cook for 1–2 minutes until bubbles form on top, then flip. It should puff up significantly. Cook for another 1–2 minutes until golden brown spots appear on both sides.
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Final Touch: Remove from heat and immediately brush with melted butter. Stack them to keep them soft.
Variations
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Garlic Butter Bazlama: Mix minced garlic and parsley into the melted butter before brushing.
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Stuffed Bazlama: Before cooking, place a spoonful of feta cheese and spinach in the center of the dough ball, seal tightly, and roll flat.
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Whole Wheat: Replace 2 cups of all-purpose flour with whole wheat flour for a heartier, nuttier flavor.
Serving and Storage
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Service: Serve warm as a side for Healthy Pumpkin Soup or use as a wrap for grilled meats.
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Storage: Keep wrapped in a clean kitchen towel or an airtight bag at room temperature for up to 2 days.
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Freezing: This bread freezes exceptionally well. Wrap individual breads in parchment paper and place in a freezer bag for up to 3 months. Thaw and reheat in a dry skillet.
Benefits
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Probiotic Content: The inclusion of yogurt in the dough not only softens the crumb but adds beneficial cultures that aid in digestion.
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Preservative-Free: Unlike store-bought flatbreads, this homemade version contains no additives or shelf-stabilizers.
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Versatile Nutrition: It serves as a high-energy carbohydrate source that pairs perfectly with lean proteins and vegetables.
The History of Turkish Flatbread (Bazlama)
Turkish Flatbread, or Bazlama, is one of the oldest and most culturally significant breads in the Anatolian region of Turkey. Its origins date back thousands of years to the nomadic Turkic tribes who traveled across Central Asia. Because these tribes were constantly on the move, they required a bread that could be cooked quickly over an open flame without the need for a stationary brick oven. They developed the sac (a convex metal griddle), which remains the traditional tool for cooking bazlama today.
Historically, bazlama was a communal food. In Turkish villages, women would gather to prepare large batches of dough, often using a “starter” saved from a previous bake—a practice that predates modern commercial yeast. The bread was traditionally cooked over wood fires, giving it a distinct smoky aroma that defined village life. In Turkish culture, bread is considered sacred (ekmek); it is never wasted, and bazlama in particular is celebrated for its ability to “breathe” as it puffs up on the griddle.
Throughout the Ottoman Empire, bazlama evolved from a nomadic necessity into a refined staple found in both humble homes and royal kitchens. Today, while modern bakeries have automated the process, the “village-style” bazlama remains a symbol of Turkish hospitality and domestic tradition, often served as the centerpiece of a traditional Turkish breakfast
