Pide, or Turkish bread, is somewhat comparable to pizza or chapati. It’s a boat-shaped, baked flatbread that can be eaten plain or stuffed with meat, cheese, or spinach. That is why today I am sharing a very easy and Homemade Greek Yogurt Turkish Flatbread (Bazlama) Recipe with you. This Turkish bread is very tasty, soft, and puff up.
Combine all these stuffings if you want to go bold. After all, this Turkish bread is customizable. Now, you don’t have to be a professional baker to make pide. If you know how to mix, knead, and roll, you’re good to go!
Bazlama flatbreads have two puffed-up sides that contain an empty interior. They are soft, tasty and a great replacement for utensils to scoop up the food. This traditional Turkish flatbread goes great with barbecue as well.
How To Make Homemade Greek Yogurt Turkish Flatbread (Bazlama) Recipe With Step By Step Instructions:
This is a super soft and fluffy and delicious Turkish Bread called Bazlama. Tastes amazing when slathered with some butter or olive oil.
Tastes even better with mutton or lamb stew/curry! If you want to make perfectly soft Turkish flatbread every time, follow the 6 simple tips mentioned here.
- Warm Water (1 & 1/4 cups)
- Dried Yeast (2 & 1/4 tsp)
- Greek Style Yogurt (3/4 cup)
- Extra-Virgin Olive Oil (2 tbsp)
- Kosher Salt (1 tbsp)
- All-purpose flour (3 & 3/4 cups)
- Flat Leaf Parsley (1/4 cup), finely chopped
- Combine the yeast, sugar, and water into a medium-large bowl and stir well.
- Allow sitting in a warm place for 5-10 minutes to activate the yeast.
- The mixture will be foamy and bubbly when activated.
- Whisk in the Greek yogurt olive oil and salted flour and parsley and stir with a wooden spoon or sturdy spatula until the dough comes together.
- Turn dough out onto a well-floured counter and turn to coat.
- Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed.
- Sprinkle more flour onto the counter if the dough is sticky during kneading.
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel.
- Allow resting for 15 minutes.
- Preheat a medium saute pan to medium-low heat.
- While the pan is heating, roll one of the dough portions into an approximately 7-inch circle.
- Brush the top surface lightly with extra virgin olive oil.
- When the pan is hot, pick up the first circle with your hand and place it in the pan, oiled side down.
- Lightly brush the top surface with oil.
- Allow the flatbread to cook for about 1 to 1 ½ minutes until the top surface is covered with bubbles and the underside is golden around the edges and in spots.
- Fip to the opposite side and cook for another 60-90 seconds until a few small golden spots appear.
- Don’t overcook on the second side.
- Repeat rolling, oiling, and cooking with the remaining portions of dough.
- Sprinkle flatbreads with a bit more chopped parsley when finished, if desired.
- 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.