Skillet Turkish Flatbread (Bazlama)

A simple homemade bread that feels a little special

There is something deeply satisfying about making bread at home, especially when the process is uncomplicated and the results feel a little bit magical. This Greek yogurt flatbread is exactly that kind of recipe. It is simple enough for a weeknight dinner yet impressive enough to serve alongside a beautiful spread when friends drop by.

The dough comes together in one bowl and relies on a pantry staple that many of us already have in the refrigerator: Greek yogurt. The yogurt gives the bread a subtle tang and creates a wonderfully soft texture. It also keeps the flatbread tender even after cooking, making it perfect for stacking, wrapping, and tearing.

Best of all, these flatbreads cook quickly in a cast iron skillet. In just a few minutes per piece, you have warm, golden rounds that are lightly crisp on the outside and soft on the inside.

Serve them with hummus, tuck them around grilled chicken, or simply brush with a little extra olive oil and sprinkle with sea salt. Sometimes the simplest recipes become the ones you make again and again.

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Why You’ll Love This Recipe

This Turkish flatbread has all the charm of homemade bread without the long wait times.

Greek yogurt enriches the dough while keeping it incredibly soft. The short resting time allows the dough to relax just enough for easy rolling, and cooking in a hot skillet gives the bread beautiful golden spots and a slight crisp edge.

It is the kind of bread that disappears quickly from the table.

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A Note on Bazlama and Naan

This style of skillet bread is inspired by Bazlama, a traditional Turkish flatbread that is beloved throughout Turkey. Bazlama is often called “village bread” because it has long been made in home kitchens and small village bakeries. The dough is typically soft, slightly thick, and enriched with yogurt, which gives the bread its gentle tang and tender crumb.

Unlike many flatbreads that are baked in an oven, Bazlama is traditionally cooked on a hot griddle or skillet. The result is a bread that is lightly golden on the outside, fluffy on the inside, and perfect for tearing and sharing at the table.

Many people notice that Bazlama looks quite similar to Indian naan, and in home kitchens the two are often used interchangeably. Both breads are soft, round flatbreads and are wonderful for scooping sauces or wrapping around grilled meats and vegetables.

There are, however, a few subtle differences. Naan is traditionally baked in a tandoor oven, which gives it those signature blistered, slightly charred spots and a thinner, stretchier texture. Bazlama, on the other hand, is typically thicker and softer, thanks to the addition of yogurt in the dough and the gentler cooking method on a griddle.

In everyday cooking, the distinction rarely matters. Whether you call it flatbread, naan, or Bazlama, the joy is the same. Warm bread straight from the skillet has a way of bringing people to the table, and that is always a very good thing.

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Ingredients

2 1/4 teaspoons active dry yeast
1 1/4 cups warm water
1 tablespoon granulated sugar

3/4 cup Greek yogurt
2 tablespoons extra virgin olive oil, plus more for brushing

3 3/4 cups all purpose flour, plus extra for kneading
1 tablespoon salt

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Instructions

Activate the Yeast

In a medium to large mixing bowl, combine the warm water, yeast, and sugar. Let the mixture sit for about 10 minutes. The yeast should become foamy and fragrant, which means it is activated and ready to use.

Mix the Dough

Whisk the Greek yogurt, olive oil, and salt into the yeast mixture until smooth and fully combined.

Using a wooden spoon, gradually fold in the flour. Continue mixing until a soft dough begins to form and pulls away from the sides of the bowl.

Knead the Dough

Turn the dough onto a lightly floured surface or silicone mat. Knead for several minutes until the dough becomes smooth and elastic.

If the dough feels very sticky, sprinkle in a bit more flour, one tablespoon at a time, until it becomes manageable but still soft.

Rest the Dough

Divide the dough into 10 to 12 equal pieces. Lightly dust them with flour and cover with a clean dish towel.

Let the dough rest for about 15 minutes. This short resting time helps relax the gluten and makes the dough much easier to roll out.

Heat the Skillet

Place a cast iron skillet over medium heat and allow it to warm thoroughly.

Roll and Cook

Roll each piece of dough into a ball, then flatten it into roughly a 7 inch circle.

Brush one side lightly with olive oil. Place the oiled side down into the hot skillet.

Cook for about 2 minutes until the underside develops golden brown spots. Brush the top with olive oil, then flip and cook for another 1 to 2 minutes until the second side is also golden.

Keep Warm

As each flatbread finishes cooking, stack them to retain moisture and wrap the stack in a clean dish towel to keep them warm.

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