Turkish Flatbread (Bazlama)
Turkish flatbread (bazlama) can be served with hummus, tucked around grilled chicken, or simply brushed with a little extra olive oil and sprinkled with sea salt. Sometimes the simplest recipes become the ones you make again and again.
Equipment
- 1 Cast Iron Skillet (any non-stick pan or skillet will work)
Ingredients
- 2 1/4 tsp active dry yeast
- 3 3/4 cup flour plus more for kneading
- 1 Tbsp salt
- 1 Tbsp sugar
- 3/4 cup Greek yogurt
- 2 Tbsp EVOO
- 1 1/4 cup warm water
Instructions
- In a medium-large bowl, combine warm water, yeast, and sugar. Let sit for about 10 minutes for the yeast to bloom. It should by foamy.
- Whisk in the Greek yogurt, EVOO, and salt until completely mixed.
- Use a wooden spoon to fold in the flour until a dough has formed.
- Roll out of bowl onto a silicone mat and knead. If the dough is very sticky, add more flour until manageable.
- Separate dough into 10-12 parts, sprinkle with flour, and cover with a dish towel. Let sit for 15 minutes.
- Heat a cast iron skillet on medium heat.
- Roll the dough pieces into balls and form into a 7" circle. Brush with EVOO. Place EVOO side down in skillet and cook for about 2 minutes. Brush top with EVOO.
- Flip and cook for an additional minute or two, until both sides are golden brown.
- Stack to retain moisture and wrap in a clean dish towel to keep warm.