Easiest Turkish Flatbread Recipe

All around the world, flatbreads are a common sight on tables! Flatbread is made in a variety of ways. While some are produced with yeast and allowed to rise, others are not. Bazlama, another name for this flatbread from Turkey, is prepared with yeast, which gives it a fantastic chewy texture and a superb flavour.

Without an oven, flatbreads are incredibly simple to prepare and cook on the stovetop. Furthermore, the dough becomes more malleable after cooking when yoghurt is added. Savour it with a basic hummus spread or your preferred curry. You will adore this simple recipe!

INGREDIENTS for Easiest Turkish Flatbread Recipe

  • two tsp of active dry yeast
  • One tsp sugar
  • Add ¼ cup of water to wet hands and 250 ml of tepid water while
  • adjusting the batter
  • 500 g (3 and ¾ cups) of all-purpose flour plus ¼ cup for moulding and plying
  • One tsp salt
  • 110 millilitres of Greek yoghurt
  • Half a cup of olive oil

INSTRUCTIONS For Easiest Turkish Flatbread Recipe :

Prepare the batter mixture by: To the flour and salt mixture, add yoghurt and olive oil. Gently stir it with a spatula. After adding the yeast mixture, thoroughly mix everything with your hands until there are no more flour lumps. When you think the mixture is getting too sticky, keep ¼ cup of water in a bowl on hand to moisten your hand. Work it in the basin for three to four minutes until everything stays together. You will receive a slightly tacky but delicate mixture. Finally, use damp hands to tap the batter’s outside.

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Rise the batter: Put saran wrap over the bowl and put it somewhere warm for 45 minutes to an hour, or until it has doubled in size.

Divide the batter into pieces. Sprinkle flour on the counter, then move the mixture around on it and work it for about 5 minutes to get rid of the air. To stop sticking, dust your hands with flour. Then shape it into a big log and cut it into pieces that are the same size. Twelve pieces are made for little-level cakes. Cut it into 6 pieces if you need them to be bigger.

Use your hands to shape each piece of batter into a ball. Then, fold the edges in toward the body and roll it up in your hand to make a ball. If you need to, dust your hand with flour. Cover all of the dough balls with a kitchen towel so they don’t dry out. Place them on a floured surface.

To make the balls, take one ball and place it on a floured surface. Use your middle three fingers to straighten it a few times, then flip it over and keep levelling it by squeezing your fingers on it (or use a moving pin). It will be about 1 inch or 2.5 cm thick.

To make baz{�ama bread, heat a nonstick pan over medium-high heat and add the smooth ingredients to it. Bring out one more batter while it’s cooking. Every time you put a finished batter in the pan, make a new one. That way, the other one will be ready to go in the dish when it’s done. It’s done when you see little air bubbles on top after about 90 seconds. Use a spoon to look at the bottom. If you see spots that look like dirt, it’s time to flip. During the first minute of cooking, the other side should also have earthy-colored spots. Place the cooked dough on a big cooking towel to protect it and keep it from drying out.

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Put the second mixture in the dish and make a third one while the first one is cooking. After making three to four flatbreads, wipe down the pan with a paper towel to get rid of the flour that has been used up. Then, keep making the mixture balls.

NOTES For Easiest Turkish Flatbread Recipe :

  • Guarantee the water for yeast actuation is tepid (100°F to 110°F or 38°C to 43°C).
  • Manipulate the batter well, utilising water to battle tenacity.
  • Permit the batter to ascend until multiplied in size.
  • Utilize insignificant flour while forming the mixture to stay away from dryness.
  • Screen and change the intensity level while cooking the bread.
  • Clean the skillet with a paper towel in the wake of cooking 3-4 flatbreads to eliminate consumed flour.
  • Wrap cooked bazlama in a kitchen towel for delicateness and legitimate stockpiling.
  • Move the wrapped flatbreads to an impermeable compartment or sealable plastic pack. Store at room temperature for as long as 2 days. For longer capacity, place the holder or pack in the cooler for as long as seven days.
  • Warm it in a skillet or non-stick dish over low intensity, flipping periodically, until warmed through.


Serving Size:Calories: 206Sugar: 0.9 g Sodium: 199.7 mg Fat: 5.7 g Carbohydrates: 32.9 g Protein: 5.6 g Cholesterol: 1.4 mg

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