Bazlama (Turkish Yoghurt Flatbread)
Thick, soft, puffy flatbreads cooked in a dry pan, perfect for dipping, wrapping kofte or breakfast.
- Time1 hr 30
- LevelEasy
- Costabout £0.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast, salt and sugar in a large bowl. Add the yoghurt and warm water and mix to a soft, sticky dough.
- 2
Knead on a floured surface for 8 minutes, until smooth and springy.
8 min - 3
Place in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled.
60 min - 4
Tip out and divide into 6 balls. Roll each into a 15 cm round, about 1 cm thick. Rest for 10 minutes.
10 min - 5
Heat a heavy frying pan over a medium high heat with no oil. Cook one bazlama at a time for 2 minutes per side, until puffed with golden brown spots.
4 min - 6
Stack the cooked breads in a clean tea towel to keep them soft. Serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.