Enjoy this down-to-earth, fluffy flatbread with your favorite hummus or another savory dip.
Have you ever considered how many different kinds of flatbread there are? All around the world, different cultures have come up with a wide range of flatbreads—each with its own little twist or variation.
This Turkish flatbread called bazlama, for example, was traditionally cooked in an outdoor oven. Its puffy texture and subtly sweet flavor are similar to pita bread. Tasty and easy to prepare, this Turkish flatbread recipe is sure to be a favorite among novice and professional chefs alike.
You can cut this bazlama into strips and serve with dips like hummus or peanut butter. My friends and I have even made flatbread into personal pizzas topped with red sauce and mozzarella. Whatever your fancy, Turkish flatbread can make a phenomenal addition to your next dining adventure.
Is Bazlama Healthy?
Of course, this flatbread is a carb-heavy recipe, though each serving does contain a fair amount of protein, thanks to the Greek yogurt. The sodium may be a little high for some, so feel free to dial it down if needed. For a vegan variation, you can substitute plant-based Greek yogurt, and to enhance the bread’s nutrient content, you can opt to use whole-wheat flour (though this will create a slightly denser end result).
What Makes Bazlama Special?
Despite often being referred to as a ‘flatbread’, this Turkish specialty actually uses yeast as a leavening agent. This, combined with the Greek yogurt, leads to a thick flatbread that pulls apart easily and is ideal for dipping in sauces. In Turkey, thicker bazlama are often cut in half and used to make sandwiches. Although this modernized recipe calls for a simple pan-frying cooking method, this Turkish flatbread was traditionally cooked on a type of pan called a saç. This pan looks like an upside-down wok and gives traditional Turkish flatbread its slightly curved shape.
How do I store leftovers?
Once cooled to room temperature, cover the flatbread in plastic wrap or place it in an airtight container at room temperature for 3-4 days. I don’t recommend storing your leftovers in the fridge, as this will quickly dry them out.
Serving Suggestions
For a tasty appetizer or snack, consider serving your Turkish flatbread with Black Bean Hummus or Tahini Sauce. As part of a larger meal, Turkish flatbread could pair nicely with dishes like Red Lentil Soup, Turmeric Rice, Turkish Kebab, Mediterranean Cucumber Salad, or Curry Noodles. As you can see, there are plenty of options suitable for a wide range of different diets.
Ingredients
- 1 1/2 cups warm water 110°F
- 2 1/2 teaspoons granulated sugar
- 1 tablespoon olive oil plus more for cooking
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour sifted
- 1/2 cup Greek yogurt
- 2 1/2 teaspoons salt
Instructions
- In a large mixing bowl, combine warm water, sugar, oil, and yeast. Let it sit for 5 minutes until it becomes frothy.
- Add flour, Greek yogurt, and salt to the yeast mixture. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 3-5 minutes until smooth.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Divide the dough into 8 equal parts. Roll each part into a ball, then flatten into a disk about 7 inches in diameter.
- Heat a skillet with a little olive oil over medium heat. Cook each flatbread for about 1-3 minutes on each side until golden brown and puffed up.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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