This simple, pillowy Turkish flat bread — bazlama — has been a go-to in my kitchen ever since I first tried Chris Scheuer's easy one-bowl approach. I remember the first time I pulled a warm round from a skillet: the top bubbled like tiny islands, the bottom browned in soft, patchy spots, and the aroma of olive oil and fresh parsley filled the room. It’s the kind of bread that invites people to gather, tear off pieces with their hands, and press them into creamy hummus or folded around spiced vegetables. I developed a real attachment to the way the crumb stays tender when stacked in a towel, and how forgiving the dough is — no mixer required.

I discovered this method on a busy weeknight when I wanted something fresh but fuss-free: a warm flatbread to accompany a quick salad and roasted chickpeas. The dough comes together in one bowl, needs only a short rest, and cooks in a skillet in about a minute per side. The texture is soft and slightly springy rather than thin and crisp, which makes it ideal for wraps, dipping, and serving alongside meze. This version uses Greek-style yogurt and olive oil for richness and a subtle tang, while freshly chopped flat-leaf parsley brightens the dough and gives it a homey, aromatic lift.

Ingredients

• Warm water (105–110°F): Vital to activate the yeast without killing it; measure 1 1/4 cups at a comfortably warm temperature and avoid water that's too hot.
• Active dry yeast: Use one packet (2 1/4 teaspoons) of reliable yeast such as Red Star for consistent rise; always check the expiration date.
• Sugar: One tablespoon; feeds the yeast and helps a light, tender crumb form quickly during the short proof.
• Greek-style yogurt: Three-quarters cup of full-fat or 2% yogurt adds tenderness and a subtle tang; FAGE or Chobani work well.
• Extra virgin olive oil: Two tablespoons in the dough plus oil for brushing — contributes flavor and a supple crumb; use a fruity EVOO for best aroma.
• Kosher salt: Two teaspoons; balances flavor and strengthens the dough's structure.
• All-purpose flour: 3 3/4 cups to start (King Arthur recommended); expect to add more during kneading if the dough is sticky — use additional flour on the counter as needed.
• Flat-leaf parsley: 1/4 cup finely chopped for a bright, herbaceous note distributed through the dough.

Instructions

Activate the yeast: Combine 1 1/4 cups warm water (105–110°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar in a medium-large bowl. Stir and let sit in a warm place 5–10 minutes until foamy; this confirms the yeast is alive and active. Build the dough: Whisk in 3/4 cup Greek-style yogurt, 2 tablespoons extra virgin olive oil, and 2 teaspoons kosher salt until smooth. Add 3 3/4 cups all-purpose flour and 1/4 cup finely chopped flat-leaf parsley. Stir with a wooden spoon or sturdy spatula until the mixture begins to come together. Knead and portion: Turn the dough onto a well-floured counter and knead, adding more flour a tablespoon at a time as needed until it forms a soft, slightly tacky but manageable ball. Divide into 10 equal pieces, dust lightly with flour, and cover with a clean kitchen towel. Rest 15 minutes — this short relaxation helps the dough roll more easily. Preheat and roll: Preheat a medium skillet over medium–low heat. While heating, roll each dough piece into an approximately 7-inch circle, keeping a light dusting of flour on both the counter and rolling pin to avoid sticking. Cook the rounds: Brush the top surface lightly with olive oil. Place the circle in the hot skillet, oiled side down, then brush the top. Cook about 1 to 1 1/2 minutes until the top bubbles and the underside shows golden edge spots. Flip and cook the second side 60–90 seconds until a few small golden spots appear — avoid overcooking to keep the interior soft. Finish and store: Sprinkle with additional chopped parsley if desired. Stack cooked rounds in a clean kitchen towel to steam and retain softness. When cool, store in a zip-top bag; reheat in a dry skillet for 1–2 minutes per side or loosely wrapped in paper towel and warmed in the microwave on low power.

Storage Tips

Cool the rounds completely before storing to prevent condensation. Stack and wrap in a clean kitchen towel, then place them in a zip-top bag and press out excess air. In the refrigerator they keep for up to 4 days; in the freezer they maintain quality for about 3 months. To thaw, move to the refrigerator overnight or reheat directly from frozen in a preheated skillet for 2–3 minutes per side until warmed through. Avoid storing hot flatbreads in airtight containers — the trapped steam softens the exterior and diminishes the ideal texture.

Ingredient Substitutions

For a whole-grain version, substitute half the all-purpose flour with white whole-wheat flour and expect slightly denser rounds; you may need a tablespoon or two more water. Greek-style yogurt can be swapped for plain yogurt strained briefly if thicker; non-dairy yogurts will change the flavor and texture and may slightly reduce browning. Replace parsley with finely chopped cilantro or dill for a different herbal profile. If you need a gluten-free option, this dough requires a different binder strategy — use a tested gluten-free blend and xanthan gum per manufacturer recommendations.

Serving Suggestions

Serve warm with hummus, muhammara, or baba ganoush and a scattering of toasted sesame seeds or za'atar. For a light meal, fold around grilled vegetables, falafel, or slices of roasted chicken with yogurt-tahini sauce. Offer small bowls of olive oil, balsamic, or a spicy chili oil for dipping. For brunch, layer with smoked salmon, labneh, and thinly sliced cucumbers. A garnish of lemon zest and extra chopped parsley lifts the presentation and adds freshness.

Cultural Background

Bazlama is a traditional Turkish flat bread typically cooked on a griddle or in a skillet, enjoyed across homes and markets for its soft, slightly springy texture. It's commonly served with tea, cheese, and savory spreads and is part of the broader Anatolian tradition of skillet breads. Regional variations add herbs, sesame, or nigella seeds; similar breads appear across the Eastern Mediterranean and the Middle East, each reflecting local grain types and cooking surfaces.

Seasonal Adaptations

In spring, fold in chopped seasonal herbs like mint and chives alongside parsley. For autumn or winter, add a teaspoon of ground aleppo pepper to the dough for warmth, or serve rounds with roasted winter squash and gremolata. Summer grilling pairs well with thinly sliced tomatoes and cucumbers tucked into warm rounds for a refreshing wrap. If serving around holidays, brush with a garlic-herb butter right after cooking for a festive finish.

Meal Prep Tips

Double the dough and freeze half of the rolled rounds separated by parchment to save time. Par-freeze on a tray then transfer to a freezer bag to prevent sticking. For weekday lunches, warm two rounds, split them, and stack with hummus and roasted vegetables in a lunch container — they reheat beautifully. Keep a small bottle of olive oil on hand to lightly brush before skillet reheating to refresh the crust and flavor.

Making these rounds is a simple ritual that invites improvisation. Whether tucked into a picnic basket or served hot from the skillet, they bring a warm, comforting presence to the table. Try them once and you’ll find they slot into countless meals with ease.