Greek Yogurt Turkish Flatbread Recipe

Greek Yogurt Turkish Flatbread Recipe

This delicious, fluffy Turkish flatbread is a simple, one-bowl recipe without mixing. It’s perfect with hummus, tabouli, to wrap and more.

If you are feeling such as you need to have a touch of Middle Eastern heritage to form great Turkish Flatbreads, think again. This recipe comes together quickly, without a mixer and a touch to knead and expand. This delicious and creamy pita type flatbread cooks during a skillet on the stove in minutes.

Flatbread has become a well-liked restaurant and grocery food in recent years, but it’s definitely not a replacement invention. Rather, it’s an extended history, dating back to ancient Egypt. Over the years, many other cultures, including India, Armenia, Iran, Uzbekistan, Afghanistan, and Turkey have produced their own versions of flatbreads, each with slightly different characteristics. What’s really interesting, is that some countries, like Turkey, have many sorts of flatbreads, each region within the country has its own version.

In Turkey, flatbreads are a staple food and there are shops selling exclusively this easy and delicious sort of bread. the variability is surprising. I even have examine Pide, Lahmacun, Gözleme, Yufka, Lahmacun, and Bazlama, and lots of more. the most difference lies within the shape, toppings and cooking methods.

The Turkish flatbread recipe I share today is Bazlama. Bazlama is analogous to naan and, in Turkey, it’s often grilled on a wood fireplace outdoors. Bazlama is additionally referred to as “country bread” because it’s often sold at stalls in Turkish markets. one among the differences in Bazlama is that it’s made with Greek yogurt, making the bread very soft and giving it a delicious taste.


  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • ¾ Greek style yogurt cup
  • 3 ¾ cup all-purpose flour
  • ¼ cup finely chopped parsley leaves
  • 1 ¼ cup of 105-110 ˚F warm water
  • 2 ¼ teaspoon active dry yeast 1 packet
  • 2 tablespoons of additional virgin vegetable oil


  1. Combine yeast, sugar and water during a medium sized bowl and blend well. Leave it during a warm place for 5-10 minutes to activate the yeast. The mixture will foam and foam when activated.
  2. Add vegetable oil and Greek yogurt salt.
  3. Add flour and parsley, stir with a sturdy wooden spoon or spatula until the dough is combined. Remove the dough on the floured table and switch to coat. Knead for 3-4 minutes or until the dough is not any longer sticky and comes back when pressed lightly. Sprinkle more flour on the table if the dough is sticky when kneading.
  4. Divide the dough into 10 equal portions, sprinkle a touch flour, then cover with a clean kitchen towel. Let it rest for quarter-hour.
  5. Heat a medium saute pan over medium-low heat. When the skillet is heated, roll one among the dough halves into a circle about 7 inches. Brush the highest surface gently with extra virgin vegetable oil. When the skillet is hot, take the primary circle together with your hand and place it within the pan, oiled side down. Lightly brush the highest surface with oil. Let the flatbread cook for about 1 to 1 1/2 minutes, until the highest is roofed in bubbles and therefore the bottom is golden round the edges and in spots.
  6. Turn to the other side and cook for an additional 60-90 seconds until a couple of tiny golden spots appear. Don’t take too long on the second side. Repeat rolling, oiling, and cooking with remaining dough
  7. Sprinkle the flatbread with a touch chopped parsley when done, if desired. Stack the flatbreads during a clean kitchen towel after cooking to steam slightly and retain tenderness.
  8. Once cool, store during a ziplock bag. Reheat in an oilless skillet for a moment or two on all sides OR wrap the flatbread in paper towels and warmth within the microwave on low power until warm.

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