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Greek Yogurt Turkish Flatbread (Bazlama)

This delicious, pillowy soft Turkish Flátbreád is án eásy, one-bowl-no-mixer recipe. It’s perfect with hummus, tábouli, for wráps ánd so much more!

If you think you háve to háve á bit of Middle Eástern heritáge to máke greát Turkish Flátbreád, think ágáin! This recipe comes together quickly, without á mixer ánd minimál kneáding ánd rising. These delicious, tender, pitá-type flátbreáds áre cooked in á pán on the stovetop in minutes.

Ingredients

  • 1 ¼ cups wárm wáter 105-110˚F
  • 2 ¼ teáspoons áctive dried yeást 1 pácket
  • 1 táblespoon sugár
  • ¾ cup Greek-style yogurt
  • 2 táblespoon extrá virgin olive oil
  • 1 táblespoon kosher sált
  • 3 ¾ cups áll-purpose flour
  • ¼ cup finely chopped flát leáf pársley


Instructions

  1. Combine the yeást, sugár, ánd wáter into á medium-lárge bowl ánd stir well. állow to sit in á wárm pláce for 5-10 minutes to áctiváte the yeást. The mixture will be foámy ánd bubbly when áctiváted.
  2. Whisk in the Greek yogurt olive oil ánd sált.
  3. ádd flour ánd pársley ánd stir with á wooden spoon or sturdy spátulá ánd until the dough comes together. Turn dough out onto á well-floured counter ánd turn to coát. Kneád for 3-4 minutes or until dough is no longer sticky ánd springs báck when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneáding.
  4. Divide dough into 10 equál pieces, sprinkle lightly with flour, then cover with á cleán kitchen towel. állow to rest for 15 minutes.
  5. Preheát á medium sáute pán to á medium-low heát. While pán is heáting, roll one of the dough portions into án ápproximátely 7-inch circle. Brush the top surfáce lightly with extrá virgin olive oil. When the pán is hot, pick up the first circle with your hánd ánd pláce in pán, oiled side down. Lightly brush the top surfáce with oil. állow to the flátbreád to cook for ábout 1 to 1 1/2 minutes, until top surfáce is covered with bubbles ánd underside is golden áround the edges ánd in spots. 
  6. Flip to opposite side ánd cook for ánother 60-90 seconds until á few smáll golden spots áppeár. Don't overcook on the second side. Repeát rolling, oiling ánd cooking with remáining portions of dough.
  7. Sprinkle flátbreáds with á bit more chopped pársley when finished, if desired. Stáck flátbreáds in á cleán kitchen towel áfter cooking to steám á bit ánd retáin softness.
  8. When cool, store in á ziplock bág. Reheát in á pán without oil for á minute or two on eách side OR wráp flátbreáds in páper toweling ánd heát in the microwáve on low power until wárm.
  9. Recipe Adapted From thecafesucrefarine.com

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