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Turkish yoghurt flat bread (bazlama)

Alana Lowes
Monday, January 30, 2012
Turkish yoghurt flat bread
Turkish yoghurt flat bread
What I absolutely adore about flatbread is the ease with which it can be made and there is no rising/double rising time, so it can be made very quickly.
Alana Lowes

Aaahhh, Turkey one of the most wonderful and surprisingly enchanting countries I have visited. Turkey's history is deep and colourful, its people charming and the cuisine mouth watering and often so simple.

This simplistic sophistication comes only with centuries of recipe refinements that result in the gorgeous cuisine you see in Turkey today. Take Turkish bread for example, I love it! In Turkey, bread is served with every meal and is placed on the table before you even take your seat and is constantly replenished. My favourite type of bread that I sampled in Turkey (and there were many varieties) is the yoghurt flat bread (bazlama). The slight tang from the yoghurt gives the bread a unique and inviting flavour.

What I absolutely adore about flatbread is the ease with which it can be made and there is no rising/double rising time, so it can be made very quickly. It freezes perfectly well and is the one recipe that always impresses guests.

The fresh flatbread would be perfectly served with my spiced grilled lamb salad with yoghurt dressing. Just tear at it and use it to scoop a serve of the salad... no need for cutlery here!

For a step-by-step method, watch the video above.

Makes: 8 rounds
Prep time: 15 mins
Cook time: 1-2 minutes each round


1 pkt dried yeast (7 gm)
1 tbsp sugar
150ml – 300ml lukewarm water, add as needed
600 gm plain flour
1 tbsp sea salt
1 tbsp olive oil
200grm Greek-style yoghurt

Grapeseed oil for cooking


Place the dried yeast, sugar and 50ml of the luke-warm water into a small bowl and lightly stir to dissolve. Place in a warm, draught free area for approximately 10-15 mins to activate yeast (it will froth and foam up).

Sift flour into a large bowl and make a well in the centre. Add the salt, the activated yeast mixture, olive oil and Greek yoghurt to the flour and begin to combine. Add the remaining luke-warm water as needed and knead the dough until it comes together without it being too sticky. Turn out onto a floured surface and knead for 5-10 minutes or until the dough springs back when pressed. Rest for 10-15 mins.

Preheat a small-medium frypan to a medium-hot heat. Divide the dough into eight portions and roll out each portion to a thin disc. Brush with olive and cook in the frypan until bubbles and is golden on one side. Turn and cook the other side.

Place under a tea towel to retaining softness. Repeat with remaining portions.

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