Bazlama (Yoghurt flatbread)
adapted from the The Café Sucre Farine recipe
Turkish Yogurt Flatbread. This delicious, pillowy soft flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, curries, wraps and so much more!
Ingredients
1 cup warm Water about (40°C)
2¼ tsp active dried Yeast (1 packet)
1 tbsp Sugar
185g or ¾ cup Greek-style Yogurt
2 tbsp Extra Virgin Olive Oil
4 tsp Salt
550g or 3¾ cups all-purpose Flour (CHECK THIS: Make a note of how much extra flour is required - water already reduced here by ¼ cup)
¼ cup finely chopped Parsley (optional)
Melted Butter or Oil for frying
Method
Combine the yeast, sugar, and water into a stand mixer bowl and stir well to dissolve sugar.
Allow to sit in a warm place for around 10 minutes to activate the yeast (I use the oven set at 40°C). The mixture will be foamy and bubbly when activated.
Whisk in the yogurt, olive oil and salt.
Add flour and parsley and stir until the dough comes together.
Knead with the stand mixer for about 5 minutes or until dough is no longer sticky and springs back when lightly pressed. Add more flour if the dough is too sticky.
Divide dough into about 15 equal pieces. Roll these into balls, sprinkle lightly with flour, then cover with a clean kitchen towel.
Allow to rest for 15 minutes.
Preheat a pan to a medium heat.
While pan is heating, roll one of the dough portions until it is about 2 to 3mm thick.
Brush the top surface lightly with oil or melted butter.
When the pan is hot, place the rolled dough in, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 ½ minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
Flip to opposite side and cook for another 1 to 1 ½ minutes until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side or wrap flatbreads in paper toweling and heat in the microwave on low power until warm.
Notes
Leave yourself about 45 minutes to prepare these breads before they will be ready to cook. Each bread takes around 2 to 3 minutes.
Original recipe (below) has some issues. Needed at least another cup of flour. Above is the latest test one where I've reduced water. Check how much extra flour is needed.
1 ¼ cups warm Water about (40°C)
2 ¼ tsp active dried Yeast (1 packet)
1 tbsp Sugar
185g or ¾ cup Greek-style Yogurt
2 tbsp Extra Virgin Olive Oil
2 tsp Salt
550g or 3 ¾ cups all-purpose Flour
¼ cup finely chopped Parsley (optional)
Melted Butter or Oil for frying