This Turkish flat bread is one of those recipes that arrives at the table with a simple promise and then delivers so much more. I first came across this version while flipping through a stack of notes from a travel inspired kitchen session and it immediately reminded me of sunlit markets and communal meals eaten outdoors. The dough is forgiving and the method requires only one bowl and no mixer which makes it perfect for busy weeknights and relaxed weekend baking alike. The texture is soft and pillowy with a slightly chewy crumb and a golden exterior that develops bubbling pockets as the bread cooks.

I began making this in larger batches when friends started asking for the recipe after dinner parties. It pairs beautifully with hummus, tabouli, grilled vegetables and makes an excellent vehicle for shawarma style fillings. The yogurt in the dough keeps the crumb tender and the olive oil brings richness and flavor without weighing the bread down. The mix of fast rising yeast and a short rest time keeps this accessible for cooks who want fresh bread the same day with minimal fuss.

Ingredients

• Warm water: 1 1/4 cups at about 105 to 110 degrees Fahrenheit. Use lukewarm water to activate the yeast gently. If you do not have a thermometer aim for water that feels warm but not hot to the inside of your wrist.
• Active dry yeast: 2 1/4 teaspoons or one packet. Look for a fresh sealed packet for the best rise. Instant yeast can be used but activate it the same way for predictable results.
• Sugar: 1 tablespoon. This small amount feeds the yeast and encourages a light rise and some browning during cooking.
• Greek style yogurt: 3/4 cup. Full fat works best for a tender crumb. If you prefer lower fat the bread will still be successful but may be slightly less rich.
• Extra virgin olive oil: 2 tablespoons plus extra for brushing. A fruity extra virgin gives nice flavor but use a milder one if you prefer a neutral background taste.
• Kosher salt: 2 teaspoons. Kosher salt measures differently than table salt so adjust if you must use fine salt.
• All purpose flour: 3 3/4 cups plus more for dusting. I developed this using a reliable brand such as King Arthur. Flour absorption varies so keep extra on hand and add a tablespoon at a time if the dough seems too loose.
• Flat leaf parsley: 1/4 cup finely chopped. This adds fresh green flavor and a bright finish when sprinkled into the dough and on top after cooking.

Instructions

Activate the yeast: In a medium to large bowl combine the warm water, active dry yeast and sugar. Stir briefly and set the bowl in a warm spot for 5 to 10 minutes. The surface will become foamy and bubbly when the yeast is alive. If you do not see bubbles after this time your yeast may be old so start again with a fresh packet. Mix the wet ingredients: Whisk the Greek style yogurt, 2 tablespoons of extra virgin olive oil and kosher salt into the activated yeast mixture until uniform. This creates a thick but pourable base that will hold the flour and herbs. Add flour and herbs: Add 3 3/4 cups of all purpose flour and the chopped parsley to the bowl. Stir with a wooden spoon or sturdy spatula until the dough begins to come together in a shaggy mass. You are aiming for a dough that forms a ball but still feels slightly tacky. Knead briefly: Turn the dough out onto a well floured counter and dust the surface as needed. Knead for about 3 to 5 minutes adding more flour a tablespoon at a time if it sticks. You want a smooth surface and a soft spring back when pressed gently. The dough should be pliable and elastic. Divide and rest: Divide the dough into ten equal pieces. Lightly dust each piece with flour and cover them with a clean kitchen towel. Allow the pieces to rest for 15 minutes which relaxes the gluten and makes rolling easier. Preheat the pan and roll: Heat a medium sauté pan over medium low heat. While the pan warms roll one portion into an approximately 7 inch circle. Brush the top surface lightly with extra virgin olive oil so it will crisp when it hits the pan. Cook the flat breads: When the pan is hot pick up the first circle and place it oiled side down. Lightly brush the top with oil and cook for about 1 to 1 1/2 minutes until the top is covered with bubbles and the underside is golden in spots. Flip and cook the other side for another 1 to 1 1/2 minutes. Avoid overcooking as you want a soft interior. Repeat with the remaining portions of dough. Finish and store: Sprinkle the cooked flat breads with a bit more chopped parsley if desired. Stack them in a clean kitchen towel to steam slightly and remain soft. Once cool store in a zip top bag. Reheat briefly in a dry pan or wrapped in paper towel in the microwave on low power until warm.

Storage Tips

Store cooled flat breads in a resealable plastic bag or an airtight container at room temperature for up to 24 hours. For longer storage place a layer of parchment between breads and freeze for up to three months. To reheat from frozen allow the breads to thaw briefly at room temperature then heat in a dry skillet for about one minute per side on medium low heat. Microwaving wrapped in paper towel on low power for short bursts will also revive softness quickly though the skillet will restore surface texture and slight char that is delicious.

Ingredient Substitutions

If Greek style yogurt is not available use plain whole milk yogurt for similar tenderness. For a dairy free option try a thick unsweetened soy yogurt but expect a slightly different flavor and crumb. You can substitute instant yeast for active dry yeast using the same quantity though instant yeast often performs faster. Whole wheat flour can replace up to half the all purpose flour for a nuttier flavor but add liquid by the tablespoon as whole wheat absorbs more. Fresh herbs can vary so substitute cilantro or dill for parsley if you prefer.

Serving Suggestions

Serve warm with hummus, baba ghanoush, tabouli or a spread of marinated olives and cheeses. For sandwiches layer grilled meats or roasted vegetables with tahini, pickled onions and fresh herbs. Chop leftover bread and toast to make a warm bread salad mixed with tomatoes, cucumbers and a lemon herb dressing. Garnish with olive oil and flaky salt for a simple appetizer or brush lightly with garlic oil before serving to add aromatic flavor.

Cultural Background

Bazlama is a traditional Turkish flat bread that has been part of Anatolian kitchens for generations. It is often cooked on a sac or in a heavy pan and served fresh with meals in villages and cities alike. The bread is a staple that bridges daily family cooking and festive tables. Regional variations include adding yogurt for tenderness or incorporating herbs and spices for local taste. This version is inspired by home style traditions and adapted for the modern kitchen using an ordinary skillet.

Seasonal Adaptations

In spring fold in chopped mint and green onion for a bright seasonal twist. In summer serve with grilled tomatoes and basil for a light meal. For autumn add roasted garlic into the oil before brushing the dough or stir in a spoonful of mashed roasted pumpkin into the dough for a subtle sweet savory note. During colder months pair the breads with hearty stews and spiced legumes to soak up broths and sauces.

Meal Prep Tips

Prepare the dough in the morning and keep it covered at cool room temperature for a short period then divide and refrigerate for up to 24 hours. Bring refrigerated portions to room temperature before rolling and cooking. For easy weeknight use cook all the breads and freeze them individually. Reheat in a hot skillet for a minute per side and fill with leftovers or sandwich fillings for quick lunches. Use a shallow container with tight fitting lid for transporting to picnics and potlucks.

This bread has become a beloved part of my repertoire because it is approachable, forgiving and endlessly useful. It invites sharing and improvisation which is what cooking is about at the end of the day. Try it with your favorite spreads and fillings and make it your own.