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This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and so much more!
If you think you have to have a bit of Middle Eastern heritage to make great Turkish Flatbread, think again! This recipe comes together quickly, without a mixer and minimal kneading and rising. These delicious, tender, pita-type flatbreads are cooked in a pan on the stovetop in minutes.
What is flatbread?
Flatbread has become popular restaurant and grocery store fare in recent years, but it's definitely not a new invention. Rather, it has a long history, originating in ancient Egypt. Over the years, many other cultures, including India, Armenia, Iran, Uzbekistan, Afganistan, and Turkey have come up with their own version of flatbread, each one having slightly different characteristics. What's really fascinating, is that some countries, like Turkey, have numerous types of flatbread, each region of the country having its own distinct version.
In Turkey, flatbread is a staple and there are shops that exclusively sell this simple, delicious type of bread. The variety is staggering. I've read about Pide, Lahmacun, Gözleme, Yufka, Lahmacun, and Bazlama, to name a few. The main differences are in the shape, toppings and cooking methods.
The Turkish flatbread recipe I'm sharing today is Bazlama. Bazlama is similar to naan and, in Turkey, is often baked over an outdoor, wood fire. Bazlama is also known as "village bread" as it's often sold in stands at Turkish markets. One of the distinctions of Bazlama is that it's made with Greek yogurt, making the bread super tender and giving it a tasty tang.
The ingredient list for this Bazlama is, like most flatbreads, super simple: yeast, sugar, water, flour, yogurt, and salt. The dough is stirred up by hand in a bowl, then turned out onto the counter for a short kneading time. It's then covered and allowed to rest for 15 minutes and then it's ready to roll into circles. A short stint in a hot pan and you'll find these fragrant, tender flatbreads difficult to not devour, all by themselves. (Don't ask me how I know!)
I've made several batches of this Turkish flatbread, tweaking it a bit each time and finding more and more ways to use it.
Ways to use this Turkish Flatbread
- Eat it plain or with a spread of peanut butter and a drizzle of honey for a delicious snack.
- Divide the dough into 14 or 16 portions and make the flatbreads smaller. Serve them warm in a bread basket as a dinner bread.
- Spread a spoonful of hummus down the center of a flatbread. Top with grilled (or rotisserie) chicken, diced tomatoes, cilantro, Kalamata olives, crumbled Feta and a drizzle of Zoe's Copycat Dressing. Serve it as a wrap - delish!
- Make flatbread pizza. Just add toppings and bake for 5-8 minutes in a 450˚F oven.
- Stuff with scrambled eggs and bacon for breakfast flatbreads.
- Use them in place of bread for your favorite sandwich.
- Heat a medium non-stick sauté pan over medium heat until hot. Add a small drizzle of olive oil and swirl pan to coat. Add a Turkish flatbread and cook until underside is golden. Flip to opposite side and continue cooking till also golden. Cut in wedges and serve as a delicious accompaniment to salads, soups or as an appetizer with hummus or spreads.
- Serve it with Grilled Chicken Swarama and Turkish Cucumber Tomato Salad - recipes coming!!
Café Tips for making this Greek Yogurt Turkish Flatbread
- You can make these flatbreads thicker or thinner by rolling the dough rounds bigger or smaller. I like a medium thickness and roll mine approximately 7 inches in diameter.
- Since every stove is different, you might have to experiment a little bit with the first flatbread. You want the heat high enough that bubbles appear on the top surface and the underside is getting a few golden spots after about 45 seconds to 1 minute. If you're not seeing the bubbles, increase the heat. If the underside is getting brown too fast, decrease the heat a bit. On my stove, a heat setting slightly below medium is perfect.
- Brush the dough rounds lightly with olive oil. You want to cover the surface, but you don't want greasy flatbread.
- I use whole milk Greek yogurt, but I think any variety of plain Greek yogurt will work fine.
- If you're not used to working with yeast, don't worry! The only trick with yeast is to use the right water (or other liquid) temperature. You want it to be right between 105-110˚F. If you test it with a finger, that's fairly hot, but not so hot that you'd pull your finger back. If you're not sure, use a thermometer to test the temp before adding the yeast and you'll be just fine.
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Turkish Flat Bread (Bazlama)
Ingredients
- 1¼ cups warm water, 105-110˚F
- 2 ¼ teaspoons active dried yeast, 1 packet
- 1 tablespoon sugar
- ¾ cup Greek-style yogurt
- 2 tablespoon extra virgin olive oil
- 2 teaspoons kosher salt
- 3 ¾ cups all-purpose flour, more as needed (see Notes below) and for the counter
- ¼ cup finely chopped flat leaf parsley
Instructions
- Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit 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 salt.
- Add the flour and parsley, then stir with a wooden spoon or sturdy spatula until a shaggy dough forms. Turn the dough out onto a well-floured counter and gently work in enough additional flour to coat the dough and so it's no longer sticky (I like to use a dough scraper for this). You may need up to ½ cup additional flour.
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
- Preheat a medium saute pan to a 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 in the pan, oiled side down. Lightly brush the top surface with oil. Allow to 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.
- Flip to 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 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.
Notes
Nutrition
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I’ve never made flatbread but always wondered how. What an incredible recipe. I am addicted to it. It goes great with the green goddess humus, but it’s so good that I use it now for everything! Glad to know it can be frozen, although I can’t imagine it lasting long enough to freeze it.
Hi Jenny, Thank you for the excellent review! It's wonderful to hear how much you enjoy this recipe - thanks for taking the time to let us know!
Can these flatbreads be frozen?
Hi Gina, yes, they freeze well!
So flavorful! Will definitely make this again.
Thanks for your kind comments, Betsy! So glad to hear how much you enjoyed this recipe - we appreciate you taking the time to let us know!
Could the flatbread be made ahead and frozen? Trying to make for a crowd and trying to prep ahead. Thanks
Hi Shining Jennifer, Yes - these freeze beautifully! Freeze the flatbreads in an airtight container with parchment or wax paper between them so they won't stick together. Let them thaw at room temp and reheat. Just heat up a pan on the stove, add the oil (about a half teaspoon), swirl the oil around the pan then add the flatbread. Cook for about 30-40 seconds then flip it. The flatbread will puff a bit and “come alive”. Enjoy!
Can I make the dough ahead of time and refrigerate it until I’m ready to cook it?
Hi Ramsay, you could definitely refrigerate the dough but I recommend allowing it to come up to room temperature before you roll it out.
This is one of my favorite recipes. It is quick and the flatbreads go with all of the Mediterranean dishes in my regular rotation. So delicious!
Hi JoAnne, Thank you for the kind comments and great review! It's so encouraging to hear how much you enjoy this recipe on a regular basis!
I've made this recipe about 20 times now. Always perfect and absolutely delicious thankyou!
Thank you for the excellent review, Grace! It's wonderful to hear how much you are enjoying this recipe - we so appreciate you taking the time to let us know!
Beautiful flatbreads. More superior to other recipes that I've tried, Might use a tad less sugar next time, but they were really lovely and soft. Keeping this recipe!
Hi Sandra, Thank you for the great review! So happy to hear that these flatbreads worked so well for you. Enjoy!
Hi, how long do you knead it for?
Hi Erica, I'm sorry if that was confusing. I have clarified it in the recipe. You're just turning the dough and working in enough flour so it's not sticky.
Can you sub sour cream for yogurt?
Hi Karen, yes, that will work!!
These were absolutely delicious but boy was the dough sticky. I used almost an extra cup of flour to get it workable.
Thanks for your review, June!
Amazing right on the 1st try! Made the yummy flatbreads for a kafta wrap. Got a little creative & also made a stuffed cheese & sundried tomato version. Thanks so much!
Awesome! Thank you for the review, Vina!
I’m confused. Is it 2 tsp kosher sake or 1 tablespoon? The recipe says 2 teaspoons but the commentary say 1 tablespoon.
I made it per the recipe and it came out fine. But no I wonder if I should have added more salt
Hi Trly, thanks for pointing that out. I have clarified that in the post. You were right with the 2 teaspoons. If you prefer them to be a little saltier, you can add another ½-1 teaspoon of kosher salt next time!
I’ve been looking for bread recipe that pairs well with my kopoglu and this one takes the cake!! Thank you for sharing this delicious and easy recipe!
Wonderful! Thanks for letting us know, Cindy!
This was an easy and delicious recipe. We ate it with curry, and it was nice and soft. I cooked it on medium heat for around 2 minutes on each side.
Awesome! Thanks for the review, Abi!
Would I ruin them if I used the nonfat plain yogurt that I have? My grandson is coming after work to pickup a Greek couscous salad that I made for him to take home for dinner. I can just skip these for now, if they're going to be compromised and make another time!
Hi Judy, I apologize for the delay in responding to this, but I hope it will be helpful in the future. If you only have nonfat yogurt, it will work. The flatbreads won't be quite as flavorful.
I have made these a few times. They are super easy and turn out perfectly soft and delicious every time. Thank you for sharing the recipe. 🤩
Awesome! Thanks for the review, Maureen!
Omg, these are SO good! Highly recommended indeed!👍🤗♥️
Thanks, Vessa!
Beautifully light and fluffy flatbreads. I've made them with soy yoghurt and they're still delicious 🥰
Wonderful! Thanks for letting us know, Laura!
Iv made lists of flatbread recipes over the years. This one is easily the best!
Personal tip is to keep the dough as wet as you can handle it and you’ll end up with the lightest and fluffiest flat breads.
Great recipe, thanks!
Thanks for the review, Jack!
Delicious! I made this for some friends to go with some coconut curry lentil soup. It was delightful. Thank you!
Thanks for letting us know, Katy!
Can you use whole wheat flour?
Hi Julie, I think whole wheat flour would be fine but I would go with 50/50 rather than all WW.
This is a great recipe! I have 10 beautiful flat breads in my kitchen at the moment. (At the moment because my husband isn’t aware of them🤣) They are delicious and better tasting than anything I can buy. I wasn’t ready for how quickly they cooked either 😛. This recipe is going to be made frequently in my house. Thanks so much.
Awesome! Thank you for the review, Tracy!
Fantastic foolproof recipe! I'm a chef and have, for some reason, always been a little intimidated by this type of bread but I NAILED IT!!!!
Thank you so much.
Awesome!! Thank you for letting us know, Jill!
These were great for chicken souvlaki wraps! I used whipped cottage cheese instead of yogurt for extra protein and left out the salt (the cottage cheese I used had lots of salt). I have experience making bread doughs and other pastries so this recipe was easy to follow and the dough came together wonderfully. For those having trouble with sticky dough, continue adding small amounts of flour until the dough is no longer sticky. I used 3/4 cup - 1 cup of extra flour, this is normal when working with dough.
Thank you for the review and tips, Gab!
This was as many have found unbelievably sticky, had to add so much more flour. I think you could add more information, such as the flour protein level and the thickness you rolled out the dough to.
Thanks, Steve. I'll look at that next time I make these flatbreads and add more info.
I discovered your recipe in 2019 and has become my go-to! It’s a hit with friends and family and my husband and girls love when I have some time to make it midweek for school and work. I’m the baker in my circle and although my work doesn’t allow me to back as often as I would like, this recipe is so simple and is such a good moment for me to breathe and be more present. Thank you for the lovely recipe. Sending love from South Africa
Thank you for the kind and encouraging comment, Kim! So glad you are enjoying the site!
It is so delicious Turkish bread thanks for sharing the recipe!! Merry Christmas and blessed New year!!
Thank you, Rebeca! Merry Christmas!
HUGE success!! This was amazing, thank you for the lovely recipe!! EVERYONE loved it! 😀 100/10!!
Awesome! Thank you for the review, Janell!
SO GOOD!!! so easy. LOVED IT. don't pay attention to the annoying comments, you gave us an amazing recipe!
Thank you, Anna!
Great recipe. Took a bit of practise but I am there. Make them all the time. They freeze well and I pull them out when doing a barbecue and use them instead of pitta breads. Good on barbie and toaster. The packet yeast I use does not need to be mixed with the warm water it goes straight into the flour. Adjustments have to be made. The more you do them, the better they get. Love them. I have made other recipes from Sucre farine. Good.
Thank you for the review, Rosie!
Spent two years in Turkey. This tastes nothing like Turkish flat bread. Very bland. Where are the sesame seeds? Never had this bread without sesame seeds. Also used 3 cups of flour trying to get the dough to not be sticky. Couldn't do it. Disappointing. Hard to believe anyone tried this recipe before posting it.
Hello Bruce, so sorry you did not enjoy this recipe - so many others haves LOVED it. Also I do believe there as as many Turkish flatbread variations as there are beloved chicken soup recipes here in the US.
Kind regards, Chris
PS I just made this recipe for the umpteenth time with rave reviews from our guests.
The metric recipe did not work for me at all. As someone in the comments said already, it ends up with 100% hydration! I think the type of greek style yoghurt used is a factor too, apart from the flour (I wish I had used bread flour instead of all purpose). Anyway, after measuring all the ingredients I had something resembling batter in my bowl. I added about 40% more flour, which threw off the rest of the ingredients (salt). If I get the courage to try making this again I will start mixing with only half the amount of yoghurt and water to start.
Hi Marion, I'm so sorry you had trouble with this recipe. I just made it recently, using the metric measurements. I needed a bit more flour but definetly not 40%. You may be right about the yogurt also making a difference as yogurt is different all over the world. Here in the US, it's quite thin,
I had made this recipe before, but I recently found out I have to be gluten-free. I made the recipe again but this time with these substitutions: 1 cup oat flour, 1 cup chickpea flour, and 1-1/4 cups Bob’s Red Mill 1:1 GF flour. After reading other comments, I cut the water back to 1/2 cup. I also added about 1/2 teaspoon psyllium powder. The taste is wonderful! The breads aren’t as flexible as AP wheat flour of course, but tasty nonetheless. Gluten-free bread recipes using straight GF flour don’t have much taste and that’s why I subbed in oat and chickpea flour. Thanks for a great recipe!
Awesome! Thank you for the review, Peg, I know others will find that helpful!
Delicious but the dough was really hard to work with. Really sticky, I needed a ton of extra flour to roll them out. I'm thinking maybe I didn't kneed the dough long enough? How long do you usually kneed for? I noticed it wasn't specified.
Hi Arden, you didn’t do anything wrong. Every floor is different and it also depends on the humidity level.
That’s why I wrote the instructions beneath the recipe to use as much flour as you need. Some readers have made them without needing too much extra flour.
Yes, they worked brilliantly. In the UK, I did add more flour, but worked well and actually rose with a prove really well. Left out the parsley but added chilli flakes and garlic for a kick. Super recipe thank you.
Wonderful! Thanks for the review, Mark!
I made this tonight. Excellent! I used it for gyros this time but it would make great naan or Wraps. This is going in my Arsenal. Thank you!
Wonderful! Thank you for the review, Charlotte!
I absolutely love this recipe, and I have made it several times! It is my go-to recipe for naan. I added some flour while kneading it, really if you like to cook you just have a feel for what it needs. I love this recipe thank you so much for posting it! 😋👍💯♥️
Awesome! Thanks for the review, Kim!
Tried the metric measurements for these, and the dough turned out unbelievably sticky. I had to work in a ton more flour to make it workable. Makes sense with the water and a 10% yoghurt probably contributing to a nearly 100% hydration dough. The ratios are just off.
With an unspecified amount of flour the flatbread turned out nice. Rolled them small and thin to eat with a thick soup.
One question I have is what specifically AP flour refers to. For some it's a hard wheat baker's flour with a 12% protein content, for others it's a 6% protein soft wheat variety.
Hi Axel, flour can vary a lot, depending on the climate and the type of flour. So you did the right thing to add enough extra flour to make it work for you.
Others have followed this recipe to the T and have had good results with the proportions given.
I'm guessing that you don't live in the US as AP flour is the most commonly used and available flour here. It's a middle-range protein flour generally ranging around 10.5-11.7%.
I'm happy that you enjoyed the results of your efforts. Sounds like a delicious meal!
I wish I had read the comments before trying this recipe. I had the exact same issue. I followed the metric measurements to a tee. the dough was unworkably sticky. I would estimate that I had to add about 30-50% more flour to make it workable.
The reason why is unclear but I have several hypotheses:
Firstly, is that the impreciseness of the volume based measurements before conversion to weights is part of the issue.
Secondly, Another potential issue could be any differences between US all-purpose and UK plain flour. However I've used them interchangeably in other recipes in the past and they seem to behave much the same.
Lastly, The other potential cause is the "well-floured counter". To me a well floured counter is at most 20g of flour. Maybe its meant to be significantly more, like 100g+? If that's the case I would add a separate line item to the recipe and ingredients detailing that intention. it mentions working the dough to make it less sticky, It could probably do with additional information that you're supposed to work additional flour in at the time and you're not just developing the gluten.
Either way, I managed to intuit that the dough required more flour, and I managed to get there but it took longer than initially planned and was more stressful than necessary.
In the end the flatbreads did turn out really well though
Thanks for your review, Andy. I'm going to make the flatbreads this week with metric measurements and will amend the recipe, if needed.
You're correct, the flour does make a big difference. My daughter lived in London for 8 years. Whenever I baked over there, I found I needed extra flour for my recipes.
Indeed. The amount of water is way too much for the amount of flour, even if it were very strong flour. It has to be reduced by half
These were amazing! Soft, delicious, easy to make! I used this for chicken gyros. Family approved!
Awesome! Thank you for the review, Lori!
Have you ever tried using wholewheat flour with this recipe? Thanks!
Hi Angie, we haven't tested this with wholewheat flour, but I think it would be fine. I would go with 50/50 rather than all WW.
The proportions are definitely off. I had to add almost another 2 cups to get to the right consistency. Definitely not a recipe for a beginner
Hmm, It’s really difficult to say what went wrong without having been right there in the kitchen with you. So many others, if you read the reviews, have had great success with this recipe. As I mentioned in the notes, use as much flour as you need - as flours can vary a lot as far as the the type of flour, the moisture level and humidity -they all make a difference.I just made these recently and used the proportions given with good success.
It is first time when I cooked this flat bread and my family loved it! So do I ! Just beautiful and you can have this lovely bread beside everything!
Thanks for this lovely recipe! All the best!
Awesome! Thank you for the review, Claudia!
1!This balzlama recipe is just deliscious, I really appreciate you sharing this great recipe whith us!
Thank you, Fernando! So glad you enjoyed this!
Everyone absolutely loved this flat bread. I’m keeping this recipe, thank you!
Awesome! Thanks for the review, Lorena!
Hi there, do you think this could be frozen and reheated?
Hi Hannah, yes, it freezes well. I just reheat them in a pan with a tiny bit of oil.
Re the nutritional ingredients, you say 705 mg of sodium. Is that for 10 pieces of bread? One piece of bread?
Many/most ppl in this country today are on restricted sodium diets or else should be restricted sodium diets, so the sodium content is important. If you are on a 1200 mg sodium diet, then 705 mg of sodium takes out a BIG BIG chunk of the allowed sodium for the entire day.
How about figuring a way to make the bread without adding any salt?????????
Hi L, Thanks for pointing this out. The nutritional info is per flatbread. However, I went back in and recalculated the nutrition and the sodium came out to 472. Not sure why there was a discrepancy. It could be that the original info was for regular table salt rather than kosher salt.
Of course, you can always lower that number by reducing the salt in the recipe, that's always a cook's choice.
A great quick and easy flatbread. Really tasty and beagle approved. Added this to my food library.
Thanks, Megan!
I can't believe I waited so long to try this recipe. I thought I had a good naan recipe, but this is so much better. I already shared this recipe with my sister, and it is often months before I have a new recipe worth sharing. The family went crazy over this incredibly soft delicious flat bread! Thank you Chris for so many delicious recipes I have saved and use often!
Wonderful! Thank you for the review, Susan!
I want to try these but am concerned about the amount of salt. In your narrative you said 1 tablespoon of Kosher salt is not too much but in the ingredient list you show 2 teaspoons. Can you verify which is correct? Thanks.
Hi Brenda, 2 teaspoons is correct!
This is my second time making these yummy flat breads (and I don't care if they are authentically Turkish, or Greek...they are delicious!)
In this second batch I added a bit of garlic and onion powder and dried Celantro (don't have flat-leaf parsley on hand). They reheat beautifully in the air fryer in just a couple of minutes. This is a very versatile recipe.
Awesome! Thank you for the review, Shelley!
Shelly, adding the garlic & onion powder and dried cilantro sounds like great idea! I plan to make this, and will do as you suggested!
Enjoy, Vickie!
I never saw this in Turkey (I was there in the early 80's in the American Foreign Service)--but it is a lovely flatbread recipe nonethless. I've made it several times now, and it never fail to please.
Thank you.
Thanks, Roxanne!
Hi Lauri, I use King Arthur AP flour. I have found that flour can be more or less "thirsty", no matter what the climate is like. I would go by the recipe - then add enough flour to create a dough that's easy to roll out.
Hi - wondering which brand of AP flour you used? I used Kind Arthur and had to add a good bit more of it than specified in the recipe. We’re having dry weather, so it’s not humidity. Just trying to gauge where the issue may stem from. I was able to get it where it could be rolled out and cooked, and the texture is excellent - but I’d like to troubleshoot so that it goes smoothly next time around. Thank you!
Hi Kay, I'm so sorry you had trouble with this recipe. It's impossible to know what went wrong without having been right there in the kitchen with you. So many others have had such great results. Again, sorry you wasted good ingredients.
Hi Chris, I have to be honest, I believe I commented prematurely - mainly at my frustration about how difficult it was to knead this dough. I still stand by the fact that it was difficult, HOWEVER, I will say that the bread produced was actually delicious, and I plan to try and make it again. If possible, is it okay to remove my first comment, I wouldn't want to discourage anyone else from trying. I apologise. Thank you for sharing a delicious recipe. Hopefully, the second time around, the dough will come together much better.
no problem, Kay! I will remove the original comment.
Would it be possible to cook these with a small amount of filling inside, like spinach and feta maybe? Something like a more sophisticated version of a hot pocket, haha. Thanks for sharing!
Hi Dijana, that sounds delicious! I haven't tried that but I would think it would work fine!
Did you make this bread with a filling ? If so, what did you add, and how did it turn out?
HI, I was wondering if it's possible to make these without the sugar. Thank you!
Hi Lisa, the sugar helps activate the yeast and gives the flatbread a nice poof. You could sub honey or even reduce the amount of sugar.
This is a fantastic recipe! Thank you... I've been adding fine sliced chives and it's just adds another step up to an already incredible recipe
Awesome! Thanks for your review, Laura!
Hppe this feedback reaches you well. Excited tontry the recipe. Unfortunately the ad experience took away from the rest. Only being able to see 1/3 of my screen isn't something I will come back for.
Thanks for taking the time to write, Christy. I understand your frustration, however, you can always click on the “PRINT” button to access an ad-free recipe.
Made this tonight and it was absolutely delicious. Easy instructions and I didnt add anythjng extra, you dont need to,This will be a my go to from now on. Thank you for sharing the recipe.
Awesome! Thank you for letting us know, Cheryl!
I don't know if the metric converter is wrong but I had to add waaay more flour for this to come together to be able to handle the dough.
It's also too much salt despite the extra flour I had to add.
I managed to get something edible out of it in the end,lol,I think I'll stick with my go-to recipe.
Hi Stacey, I double-checked the metric conversion and it is correct. That being said, flour can differ greatly (especially from country to country) and it may have been that your flour wasn't as "thirsty".
I just made a triple recipe of these to go with Cilbir for Dinner. I used about a cup of sourdough discard, they came out AMAZING! Thank you so much for the recipe. It is a keeper!
That's great! Thanks for your review, Guy!
These were so easy to make and delicious!! Mine didn't come out as round as yours lol, but they were amazing anyway! I will definitely make them again and again.
That's great, Linda! Just keep practicing with the shape 🙂
Excellent flatbread both for taste and texture. I'm always looking for ways to use up sourdough discard so subbed 225 grams of discard for 113 grams of the water and flour. I also added onion powder, garlic powder and cumin. After kneading the dough I let it rest until it was nice and puffy, then divided it into 9 portions 117 grams each. To avoid adding flour when rolling the dough out into disks, I lightly greased the counter with olive oil, then brushed the top side only to cook the flatbread. As noted in the tips section of the recipe, the dough benefits from a generous measure of salt. A keeper!
Thanks for your review, Sadie!
I loved the idea about using oil on the counter, so I tried it and it was great! This has become my go-to recipe and I've made it a few times already.
Awesome! Thanks for letting us know, Denise!
Nothing gre*k about it. Its turkish the words origin is turkish the bread itself is turksih. you dont see anythingabout it the ancient greek writing/drwaing. WHAT IS IT GREEK aobut? damn. yoĞurt ıs alsı turkısh too
ağğğğğğğğğğğğğğğğğğğğğğğğğğğğ
Thanks for your kind, thoughtful comment, MURAT. This is simply one chef's interpretation of Turkish Flatbread and you might want to try it, it's quite delicious too!
I'm so sorry you're having a bad day.
The Greeks and the Turks have a history of animosity. They don't like each other. That should help explain the response.
Thanks for sharing your insight, BTP but the world will be a better place when we all respect and respond kindly to each other.
Hi!
I was wondering if these could be made with gluten-free flour?
Thanks
Christine
Hi Christine, I have not tried these with GF flour but perhaps some of our readers could chime in!
I made these and they turned out great! However, as-written there is not enough flour. The dough was a sticky mess. I ended up adding almost 2 more cups of flour in order to get it to the point where I was even able to turn it out of the bowl! I used fresh mint instead of parsley, which was a really good add-in. Next time I make these I may try adding cumin seeds with parsley or stuffing them with garlic and herbs as they do in Turkey.
Hi Natalie, yes, this is a sticky dough and needs a good amount of flour on the counter. Flour can vary, depending on the moisture content and the humidity so it is important to use enough flour so the dough won't be sticky after kneading it.
Can the dough be made and frozen before cooking? I’d like to make a batch of dough and freeze in portions so I can take out and defrost/cook when required
Hi Amy, it's best to cook the flatbreads first and then freeze. They freeze perfectly and then you can pull out what you need. Enjoy!
These are delicious and so fun to make ! We had them with homemade taztziki , yum ! Will definitely make again !
Awesome! Thanks for letting us know, Robin!
Can you please share your taztziki recipe with me? Thanks
Hi Sherry, I don't have a written down recipe. If it's not for the blog, I often don't measure. Next time I make it, I'll write down the ingredients and amounts.
I have a fabulous little Greek cookbook. I think it's the best Tzatziki I've had. I'll share here in case people want to try: (Chris, please remove if this isn't ok.)
1 cup Greek yogurt (You can use Skyr if the tang of Greek is more than you like)
5 Inches of cucumber, peeled and grated (I use English cucumber because they are less watery)
1 garlic clove, minced (adjust to your taste)
1 teaspoon white wine vinegar
1 ½ tablespoons of finely minced mint or ½ tsp dried mint (I MUCH prefer fresh!)
Salt to taste (or not)
Mix all together and chill for at least 2 hours. It will last for 5 - 7 days in the fridge. Enjoy! Source: The Little Greek Cookbook by Rena Salaman
Thanks so much, it sounds delicious!
Thank you for the tzatziki recipe. Just made it, along with the Turkish flatbread! Both easy to make and delicious! They both will now be go-to recipes.
Awesome! Thanks, Denise!
Delicious! Thanks for sharing I followed the recipe exactly as written but cooked them on my tortilla press. Will definitely be making again.
Thanks for letting us know, Lisa! Glad you enjoyed them.
These look delicious but this is not Bazlama. Bazlama is thicker and more bready on the inside. This is a regular flat bread. Google Bazlama to see what I mean. Grew up eating fresh home made bazlama. This is not it. Bazlama only has a a few ingredients.
Thanks for taking the time to leave a comment, Ceren and to share your expertise.
The instructions call for a medium sauce pan, but wouldn't a skillet be better for this? Sauce pans have high sides and it would be hard to flip anything in one.
Hi Alexis, the recipe calls for a saute pan, which is like a skillet with low sides.
Dopey me! I was trying to read the directions without my glasses. I made these the other night and they were such a hit, I was asked to make them up just to use for sandwiches. Thanks a million, Chris!
Glad you enjoyed them, Alexis!
These are great tasting, easy to make! Omitted the parsley however, used roasted garl pepper flake infused olive oil. Yum! Thank you sharing!
Thanks for letting us know, Theresa!
The metric flour measurement is wrong, as it was like trying to knead soup.
3 3/4 cups of flour is about 900 grams, but here it's given as 469 grams.
I should have seen that with the ratios, but never mind, it's all experience.
Hi Harry, Thanks for taking the time to leave a comment.
I'm not sure where you are getting your info or math from though??? - 1 cup of all-purpose flour is 120-125g so that is the correct amount of flour. https://www.kingarthurbaking.com/learn/ingredient-weight-chart
https://www.thecalculatorsite.com/cooking/cups-grams.php
To make a kneadable dough you need the ratio of dry to wet ingredients to be approximately 1:1. In this recipe it is so, even if you don't pack flour in the cup.
Having said that, I have a set of cups with printed measures, which say: 1 cup = 250 ml (or grams); 1/2 cup = 125 ml (or grams); 1/3 cup = 80 ml (or grams); and 1/4 cup = 60 ml (or grams). Because one kilo (1 kg, which is 1,000 grams) equals one liter (1 l, which is 1,000 mililiters). So, to have a 250 grams of flour in 1 cup, it should be very, very tightly packed. Loosely (or very loosely) packed cup probably does not amount to a lot more than 125-150 grams. That's why cups really are not very reliable measure if you're making something for the first time and you have no experience.
By the way - great recipe! I bookmarked it and it will be tried very soon. Thank you!
Hi Tanja, hope you enjoy the recipe!
Not sure where you're from but, here in the US, we loosely pack flour in a 1 cup measuring cup to equal right around 125g. That's also what all of the reliable resources agree on, anywhere between 120 and 140g per cup.
King Arthur Flour: 120 grams
Bake From Scratch: 125 grams
Washington Post: 126 grams
The New York Times: 128 grams
Bon Appétit: 130 grams
AllRecipes.com: 136 grams
The L.A. Times; 142
Cook’s Illustrated: 142 grams
I'm from Europe, of course :)))
But we, agree, I think about the amount of flour in "normally" (ie. lightly) packed cup.
Because the volume of any utensil is just that - a volume: a cup full of flour or sugar definitely is not (weight-vise) the same as that same cup full of water or milk.
Thanks, Tanja!
Just made these, easy to make and so good I did omit the parsley. Again thank you for sharing
Thank you for letting us know, Claire!
It will take more practice to get min to look as perfect as yours but these were easy to make and delicious. Thank you!
Thanks for letting us know, Mary Ann!
I've made this bread too many times to count. I love it! It is a hit with everyone who tries it. I like to add garlic powder for more flavor and substitute vegan Greek yogurt for dairy (though I hope to try the dairy version one day and compare). Adding coriander to tonight's version. Fingers crossed it's just as delicious!
Awesome! Thanks for letting us know, Schyler!
I've been using this recipe for years now and it is flawless. Even used it as a woodfired pizza dough in a pinch when there was no time to proof a traditional dough, and it was terrific. It's flavoursome, with an excellent texture and so forgiving. You can leave out the yeast to make yummy wraps or tortillas, or leave out the parsley (which i always do anyway) to make children's sandwiches with basic spreads.
That's great, Krissy! Thanks for sharing your review!
Hi, these look awesome
Is there any chance you or anybody else that has made these successfully) can give conversions to grammes/ml or point me to a conversion table that will make sure I get it right first time
Thanks in anticipation, Glenn
Hi Glenn, under the ingredient list, you can click the word metric to convert the ingredients. Enjoy!
Thanks ever so much Chris (I need to open my eyes a bit more)
No problem, Glenn! It's easy to miss.
I love it, I've made it twice this week already! It's a keeper for sure. Thank you so much for sharing. P
That's great! Thanks, Heather.
Hi
I haven’t made these flatbreads b4 but the pic looks great. I have a question regarding the amount of yeast …seems a lot for a mere 3 3/4 cups of flour…?
I’ve read the past comments … most saying came out great ..
But I wanted to mix the dough and make them next day … won’t the dough rise way too much ?
Thx
Hi Pete,
I haven't tried making this dough the day before.
The amount of yeast is correct. 2¼ teaspoons is one packet, the amount generally used with 3-4 cups of flour. You could try refrigerating the dough overnight but, without having tested the recipe with a long rise, I can't ensure success.
Are you using Plian Greek Yogurt or can vanilla be used?
Thanks
Plain yogurt is best for these!
Finally a great flat bread recipe! This was the easiest and most flavor I've ever gotten from a flatbread recipe! Followed the recipe exactly . Interrupted, I had to cover the dough and refrigerate a few hours. But these were beautiful! I made them for flat bread pizza appetizers. I did brush some of these with a salted butter, olive oil, granulated garlic mixture,.Even more YUM!
One min 30 seconds, Perfect cook time!
I have some gluten free family members, Really actually gluten intolerant people.
Any thoughts on trying this with like a King Arthur non gluten mixture? Are there things I need to change or use in addition to to make a successful flatbread?
Thank You. I've been following you for quite a while. Loving your recipes!
Thanks so much, Linda. So happy you enjoyed this recipe.
I haven't personally tried this recipe with GF flour so I can't give you advice on that. My nephew is an expert at GF cooking and baking and he has started a blog. Not sure if he has a flatbread recipe yet but here is his site: https://cakesandcoriander.com
Hi Chris
I didn't make these flatbreads yet, but just need to ask a question with regards to freezing.
When making the flatbreads i.e making the dough, resting, shaping and rolling into flatbreads. Do you freeze them in a raw state without baking?
OR do you bake them, wait until they have cooled down before storing in the freezer? And when required, you would thaw them and reheat on stove top?
Hi Zee, Good questions! I freeze them after they’re cooked. And yes, I heat them in a pan with just a tiny drizzle of oil. Just heat up the pan, add the oil (about a half teaspoon), swirl the oil around the pan then add the flatbread. Cook for about 30-30 seconds then flip it. The flatbread will puff a bit and “come alive”. It’s ready to enjoy!
I was putting them in a hot pan to reheat and one day was out of time and threw it into the toaster oven in the same position as I would for toast. In a couple of minutes, I checked, the flatbread was perfectly reheated just like when it first came off the griddle. Also use one third whole wheat and pull a little more flavor out of this terrific recipie.
Great to know! Thanks, Barry!
Easy recipe. Quick to make. Tasted great.
Tasted the yogurt, oil, and salt mixture (had to hold it for a day due old yeast failure) . Very salty. Once totally mixed, the saltiness was not noticed.
Next time will try it and cut the salt down by half to 0.5 tablespoons. 1 Tbsp is a lot of sodium.
Dough was very sticky. An earlier comment suggested to only add 1 cup of water instead of 1.25 cups. May try that too.
Keeper recipe as I explore the world of Turkish cuisine.
Hi Brian, thanks for your review. The liquid mixture will be salty till you add the flour.
Regarding the stickiness, flour can vary in moisture level so if the dough seems sticky, just add more flour to the work surface.
Comments seem to be turned off Chris
So I am commenting here.
The metric version must be incorrect.
It gives an almost 100% hydration.
That's a batter LOL
Also your salt is 3% - most would spit the bread out as inedible at that saltiness.
Cheers.
Thanks, Kevin. My metric conversions are done by the recipe plugin I use which is integrated through the FatSecret API. I have put them through the conversion process again which should correct any errors.
1 - Turkey is not a Middle Eastern country. Geographically, 70% Asia and 30% Europe.
2 - The word yogurt is Turkic so to Turks there's no such thing as Greek Yogurt. If Greeks invented yogurt, it should have Greek name, no? Bazlama/Pazlama can be made with plain yogurt/milk/kefir or milk powder.
Hi Emma,
1. Thank you for sharing your expertise!
2. You might want to try them, they are delicious!
Can I make this with whole wheat flour?
Hi CB, I haven't personally tried this with WW flour. I would start with a portion of WW instead of 100%.
Hello has anyone tired to freeze these before? What would be the best method? I make these all the time and they are delicious but I have so many this batch I don’t think we can eat them so would like to preserve till next time.
Hi Elena, I just freeze them in an airtight container. You can put parchment or wax paper between them so they won't stick together. Then you can just pull out one or as many as you need and let them thaw at room temp.
Awesome recipe! These flatbreads are so easy to make and so forgiving. Let it rest for 15 minutes, an hour, two hours… The dough just doesn’t care, haha. It comes out perfect every time and is so cooperative when it comes to rolling out out the flatbreads. I make ‘em thick, make ‘em thin, or anywhere in between. They still come out soft, delicious, and toasty on the outside either way. 😋
Yay! Thank you for letting us know, Rob!
This is definitely my go to recipe for flatbread. I’ve never had a fail. My family loves it, and that makes me just so very happy. I make very slight adaptations so it becomes a vegan recipe. Thank you for sharing this with us.
That's awesome, Glorai! Thanks for letting us know.
Tried your recipe today as it looked simple enough to do on a boat in a small galley.Plus I had the Greek yogurt on hand! I have no mixer or food processor, so all must be done by hand. This recipe was perfect. It came out beautifully. I am very excited that I will now have light fluffy flat bread here in the Abacos.
Awesome! I'm so glad you enjoyed this recipe, Judith!
*** Amazing *** Ive aspired to make flatbreads for several years and always failed. This recipe is an absolute keeper - just lovely, and they are perfect… very tasty. I brush a little garlic butter over them and even my kids love them…
Yay! Thanks for letting us know, TC!
I tried to make this recipe but the yeast never bubbled??
Hi Rebecca, could your yeast be old? Try it again with fresh yeast.
Sometimes there are other factors besides the yeast being old… It could be the water was too hot, or not warm enough.
Thank you so much for the simple recipe ! I now eat everything with this flatbread and I will never have to buy it from the store ever again 🙂
Awesome! Thanks so much for letting us know, Jordan!
Good Day
I have tried this recipe and really enjoyed it
I would like to know how do I freeze and defrost them
Thanks
Hi Aasishah, I just freeze them in an airtight container. You can put parchment or wax paper between them so they won't stick together. Then you can just pull out one or as many as you need and let them thaw at room temp.
Really great recipe, I have tried several others and this one is by far the easiest to follow with the best result! I even used Skyr (0.3% fat) instead of Greek Yogurt and the flatbreads came out super tasty. Thanks so much for posting, I will definitely be using it again 🙂
Thanks so much for leaving a review, Jill! So glad you enjoyed these 🙂
I will make this recipe , thank you.
Enjoy!
I have been making this recipe for the last few years and they are delicious. I've tried using rosemary, garlic and regular chives also and they are equally delicious. Depending on what you are serving these with I think almost any fresh herb would do. I generally start off using 1C of water and add the rest as needed.
Thanks so much for sharing your results, Pauline!
For some reason my dough came out extremely wet. I had to knead about a cup more flour into the dough. The flavor was pretty good although I think I would cut back on the salt.
Thanks for sharing your results, Dasme. It's difficult to say why your dough was so wet without having been there in the kitchen with you but you did the right thing to knead in more flour as there can be so many variables with flour, etc.
Glad you enjoyed them!
I keep trying this recipe but sorry to say I fail every time. No matter how much flour I add - and I've gone over 600g today - the dough is so sticky that I can't do anything with it.
Hi Mike, first of all, sorry you've had trouble with these. I hate wasting good ingredients.
As you can note by reading the reviews though, the great majority of people have had fantastic results with these. It's important to flour your work surface very generously. And As mentioned, flour can be quite variable. After you turn the dough on the work surface in the flour, add more and knead it in, if needed. These are fantastic so I hope you can have success!
I also had trouble with the dough being incredibly wet. I added an awful lot of flour to get it to a workable consistency but once I did the flatbreads came out lovely. I do wonder if it is something to do with the conversion to metric measurements as those are what I used.
Hi Diana, thanks for sharing your review. I will double check the metric conversion.
can you make these with other flours? Such as almond or coconut flour?
Hi Sheila, I haven’t tested this recipe with other types of flour so I can’t ensure success. If you try it, let us know!
Never made any kind of flat bread before. But thanks to your very easy to follow recipe I made these flat breads and thry were delicious even if i say so myself.
Thanks
Awesome! I'm so glad to hear that, Jackie!
Put these together quickly and easily to go along with hummus for lunch! Great recipe!
Awesome! Thanks, Ariella!
Hi I make these all the time and they remind my family and myself of our travels throughout Turkey and Greece. Tonight I made them without the parsley, but with Zaatar on half. They were delicious!
I love that, Samantha! Zaatar sounds like a delicious addition. Thanks for letting us know!
Hi, can i use whole wheat flour instead of all purpose flour?
Thank you
Hi Shyamila, I think you could sub a portion of WW flour but I'm afraid the flatbreads would be soggy if you used 100% WW flour.
If it is a bread - can I use bread flour? instead of all purpose?
Hi Malou, bread flour would work fine.
Can I make it without the Tblspn of sugar?
Hi Malou, the sugar helps the yeast to work. You could try it without the sugar but I can't guarantee success since I haven't tested it without sugar.
Can you substitute the greek yogurt? I cannot have dairy.
Hi Rebecca, I haven't tested this recipe with anything except Greek yogurt but you could try making your own buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup non-dairy milk. Let it rest for about 5 minutes before using in your recipe. Let us know if you try it as it will be helpful to other readers.
I love baking and cooking with yeast always using less than the recipe stipulates and then leave the dough to ferment longer. Also, use what I have on hand which meant using dry parsley instead of fresh for this flat bread. No problem. Next time I'll make the breads thinner and smaller. They are versatile and can be used for example as pizza bases; to mop up humus, olive oil sprinkled with cayenne pepper; and a base for an open fried steak, caramelised onions and advocado sandwich.
Definitely a winner. This is my first flatbread recipe and it's a keeper.
Thank you.
FYI - I use UK English as I'm a South African.
Thanks so much for sharing your results, Carole Jane!
Great recipe. Thanks for sharing. My dough was a little wetter then I expected, but a little extra flower fixed it. My only question is the active dried yeast conversion to grams. 11 g looked like a lot after I measured it out, so I looked up the conversion and found that a packet of yeast is equivalent to 7 g yeast. The bread was awesome and a big hit at my first post-covid dinner party.
Hi Connie, I have a recipe plugin that converts the measurements to metric. Not sure why that error was made but I'm happy it all worked out for you!
I overlooked the notes on salt so it turned out a bit salty since I used table salt. The dough was wet and difficult to handle so I kept adding flour, probably a total of 1/2 c more.
Thanks, Yuri.
Hi there!
Thank you for sharing this. I have a question..i am from Europe and here we measure everything in grams. Do ypu have the same recipe in grams please?
Thank you!
Hi Fatima, if you go to the recipe and look under the word "Instructions", there is a button with the option to convert the measurements to metric. Enjoy!
Is it okay to use instant/fast acting yeast ? I’m a serious foodie LOL but just learning to bake breads. Thank you!
Yes, you can use instant yeast in this recipe. It make rise q little quicker but it will be fine!
This is perfect receipe! Easy to make! I made with gluten free flour and instant yeast. They were so tender and tasty.
Thank you, Chris, very much!
That's great to know about the gluten-free flour, Alma! Thanks for letting us know!
Do you mind sharing which GF flour you used. Love to try. Thank you.
This sounds delicious. I would like to adapt this using sourdough starter. Have you done that and how much starter should I use?
I haven't tried that, Julie, so I can't say for sure. If you try it, let us know!
Hi, my husband was the cook in my family for 25 years while I brought home the bacon (money) worked. He passed so I am on my own, learning to cook and trying new recipes. I am a 69 year young widow with diabetes (controlled by my diet). I try to eat healthy so I use coconut flour in place of all purpose and Stevia sugar substitute. I have been making cornbread with cornmeal from scratch. I am anxious to make the Turkish Flatbread. CAN I FREEZE it?
Yes, Marian, they freeze perfectly. Hope you enjoy them!
Marian, if you are looking for a healthier grain alternative to white wheat flour, please look into 'Atta'. It's a multi-grain flour that is very healthy and protein rich, commonly used across central, and western Asia.
Thanks, Jordan!
Restaurant Quality for sure; my lord these were delicious.
Made a lamb wrap with hummus, tzatziki, goat cheese, lettuce and tomato with hot sauce. I've tried three other flatbread recipes but none were as fluffy or delicious. I'm going to try adding garlic to the recipe next time.
Yum! That sounds like an amazing dinner, Luke! Thanks for sharing your results!
Hi from Malaysia- I’d love to make your recipe it looks great, I’d like to ask which brand of flours you use? Reason being protein content of differing brands that might not be available over here. Ive tried your easy focaccia and it was the best focaccia I’ve ever made so thank you for that!
Hello Elaine, all the way to Malaysia! I'm so happy you enjoyed the focaccia.
Regarding your question, I mostly use King Arthur all-purpose flour. It has a middle of the road protein content at around 12%. Hope that helps!
Thank you! Thats so useful for me to know for when I next attempt this.
I have a lot of instant yeast. Any suggestions on how to adapt the recipe so I can use it?
You can use instant yeast in place of regular yeast in this recipe. The rising time may be a little shorter but otherwise it should work the same.
Yes you can use instant yeast in recipes that call for active dry. However it isn’t a direct replacement as Instant yeast is stronger than active dry so you don’t need to use as much. You would use 1.5 tsp of instant yeast in place of 2.25 tsp of active dry.
Hi Meghan, thanks for your input. I have also used equal amounts with good success.
I love this recipe and also use it for the base of Lahmajun (armenian pizza). I was wondering if I could let the dough rest in the refrigerator so it doesn't dry out.
Hi Laurie, so happy to hear you've enjoyed this recipe! I think you could definitely let the dough rest in the refrigerator. Just keep it well covered!
When I make them the mixture is really wet, so really difficult to kneed, I end up needing to add loads of flour, is that how you make them?
Hi Catherine, I use flour on my island to knead the dough but I wouldn't say I'm using tons of extra flour. The dough is somewhat wet. I turn it out onto a floured work surface and then turn to coat it with flour with dough scraper. When I divide it into portions, I again toss each portion in flour to coat it. Then I'm fine to roll the pieces out on a floured work surface.
Is 38carbs for one flat bread or for the ten?
Hi Wayne, the nutritional information is for one flatbread. That's not horrible since an average piece of bread has 15 carbs per the USDA.
An average piece of loaf bread for sandwiches has 15 grams of carbohydrates.
I meant to add to my above comment on the carbohydrate count: Naan bread is usually larger than a slice of loaf bread and also a little heavier making it to have more carbohydrates per piece.
I have a question: Every one else says to use a cast-iron pan and your recipe does not call for one. I do not have a cast-iron pan. Will a regular pan make a difference in the taste or how the bread turns out? I love Naan and your recipe sounds very good.
Thank you!
Hi Debbie, I just use a heavy duty regular pan and it works fine.
You're right, Debby! I must have read something wrong.
You don't allow the dough to rise before cooking? Some recipes allow the dough to rise until double.
It's not necessary for this recipe, Sharon! They're delicious and so easy. Hope you enjoy them!
What a great recipe, did these last night and everybody including all 4 kids loved them. The instructions make it easy to get right. I remember having a bread like this on IOS and have tried to 30 year to find something similar and now I have. Thank you
That's so awesome, Graeme! The end of a 30-year search, I love it! Thanks so much for taking the time to share your results!
Hi! Thanks for this, but it took more than 20 minutes to cook...🤨 not sure what happened, but tasted nice.
Hi Carol, I'm happy you enjoyed these flatbreads. They shouldn't take more than 2-3 minutes to cook. The cooking time is 25 minutes which should be just about right. You may want to turn your heat a little higher if it's taking longer than that.
A fabulous recipe - literally just cooked my first batch and eaten one already!!!
I measured and weighed everything using electric scales as I think that this really makes a difference.
I filled mine with sun dried tomatoes-olives -feta cheese and fresh flat leaf parsley. I’m back in Turkey now!
Amazing and now there’s a queue in the kitchen!
Yummy! Wish I was in the queue! They sound delicious! Thanks so much for sharing your results, Jane!
Still making these Chris and the recipe has gone to my relatives in the 4 corners of the world !
I tried using the weighing methods - using cup and spoon measurements as per this recipe and found out that there was no difference to weighing. Freeze so well too.
I LOVE this Jane, thanks so much for sharing 🥰
I tried these yesterday and omg they were amazing! So yummy! I'm making more but do they freeze well? Or should I just stick to making them fresh?
Hi Katrina, these do freeze well and they're great to have on hand for days when you're busy!
Can the dough be frozen?
You can fully cook the flatbread and then freeze them. Hope that helps, Anna!
Yes they freeze well just defrost as required
Hi can i make theses in morning and cook in afternoon please. Without losing taste and texture
Hi Elaine, I haven't tried that so I can't say for sure. I know that you can make them early in the day and then just warm them in a pan with a touch of oil before serving.
We've enjoyed this recipe several times - perhaps the softest flatbread we've ever made! Thank you!
That's so awesome, Rebekah! Thanks so much, for sharing your results!
It's an easy ,rich recipe... I may suggest adding sundried tomatoes....I tried it & it was great addition ❤
That sounds wonderful, Samia! Thanks for sharing your results and adaptation!
Loved this recipe! So easy to make. I ended up adding garlic paste to the recipe (mixed it in with the yoghurt before adding the flour) and the taste was amazing!! The next time I make it, I plan to braise some finely chopped onion, peppers, jelepeno and garlic and add it to the dough before frying the flatbread. Serve it with some Tzaziki dip
Thanks so much for sharing your results, Rizia! I love your adaptations!
Hi Chris, this is really a great recipe - curious where it originates from exactly? Nice site, first time here. Going to try your chocolate chip recipes next.
A professional Chef
Hi Stephen,
Welcome to The Café! This recipe, as many on this site, is an original. I looked at tons of flatbread recipes and then came up with my own.
10+ 10+ 10+
I’m from the uk and I used the measurements of plain flour that you put and it came out great. I can’t understand what the other people have done to get such wet mix. Maybe they have been using an actual cup not the measure cups. As we don’t really use that form of measurement here it would be great if you could put the cup equivalents in grams.
Thanks, Kerry! I appreciate your reasoning which could be the problem. Thanks for sharing your results.
So easy to make and the dough is perfect to work with, so soft! Tip: I don't have a pastry brush to brush the olive oil so I rolled it using an "olive oil-ed" surface instead of a floured surface and rubbed some olive oil on my rolling pin and they turned out perfectly, not too greasy at all!!
Thanks for this, so easy when you need something in an hour 🙂
Yay! Thanks, Mikaela, for sharing your results and technique. I'm so happy you enjoyed this recipe and had good results!
I am not able to find Greek yoghurt in my country. Can I use normal yoghurt instead?
Yes, you can definitely use regular yoghurt! Enjoy!
Turned out fantastic, thank you
Yay! Thanks for sharing your results, Kristin!
I didn’t have yogurt so used milk and it was perfect. If you find the bread is too sticky then I suggest you use more flour. I made this recipe without the parsley as well and my family couldn’t get enough.
Thanks so much, Manal, for sharing your results and substitution! I'm so happy you and your family enjoyed this flatbread!
WOW! Best flat bread I’ve ever had anywhere. Thanks for sharing.
Yay! Thanks so much, for sharing your results, Candy!
yogurt is not a Greek product, it belongs to Anatolia and most probably totally belongs to Turkish communities. You can see "yogurt" in recipies of so many Turkish foods. Not only at Anatolian Turks but also Asian Turkish Nations (Turkmanistan, Kazakistan, Ozbekistan etc.).
Thanks, Andea!
Great recipe. The pictures were already captivating, so I had to try this.
Recipe is easy and the flatbreads turned out great.
Thanks for sharing the recipe
You're welcome, Kerry! Thanks for taking the time to leave a comment!
A tasty recipe and the family loves it! Thanks for sharing!!
You're welcome, Tracey! Thanks so much for sharing your results.
I’ve seen in the comments that others have frozen them - when in the process would you recommend freezing? Can’t wait to try!
Hi Emma, I freeae these flatbreads after I've cooked them.
I think the expectation of the dough to be firm like a pita is what's confusing many. Mine was shaggy and took a bit of patience to mold but was tender and delicious. I treated it more like a buttermilk biscuit dough than a naan or pita and the results were incredible. I think the recipe is just right. I fluffed the AP flour and leveled off as I measured and everything seemed correct. Well done.
Thanks, Jasi!
Wooooooooo
hi i am in England too and have read the numerous comments about requiring extra flour. what is classed as all purpose flour? we have plain and self raising,which should i use?
Hi Jules, use plain flour and use plenty extra on the counter. I found that when I was in England I had to use extra flour when making biscuits.
self flour
Hi Jules, I make this regularly. I use 500 grams flour - half Plain and half Strong. Works extremely well
Thanks, Andy! I know that will be helpful!
Instead of parsley I used
Herbal oil
100 ml olive oil
1 clove of garlic
2 tsp za’atar
Pepper and salt
Rub each flatbread before baking
Yum! Sounds delicious!
Thanks, Agnes, sounds delish!
Have made this 3 or 4 times now. Perfect every time. I use this now for souvlaki rather than buy the store bought ones. Always delicious. Family loves it. Thankyou. It is now a favourite go to recipe.
I don't understand the use of so much extra flour. Could be the type of flour being used. I often make my own naan. This will replace that recipe. I do live in the UK where I have access to a huge variety of flour types, strong white, French, Italian. So maybe that impacts. I do use Greek yogurt. I also recommend a cast iron skillet for cooking.
Great recipe!!
Thanks, Nancy!
Can I ask which flour you are using, please? I have been using plain flour - Bero and Whitworths. Should I use strong plain flour? I do have bread flour In the cupboard as I make sourdough.
Glynis, I'm not sure what flour Nancy used but I use all-purpose flour. I'm thinking that perhaps you live in England??? I do remember making biscuits when my daughter lived in London and finding that when I used the "plain" flour there, I needed a fair amount more than I used here in the US, using all-purpose flour.
I have now made this recipe twice and, like others, have had to add a huge amount of flour as it was so sloppy. This recipe states Greek-style yoghurt - does it mean the very thick Total Greek yoghurt - I just wondered if that is where I am going wrong.
Hi Glynis, yes, it should be thick Greek yogurt. I use Fage.
Tried it again and had to add loads of flour again. I have found several differing calculations for 3 3/4 cups of f flour - do you have the correct amount in grams. I used around 468 g. and it was nowhere enough. I really love the look of these flatbreads but am not doing very well so far.
Delicious! Made it for my daughter and grandchildren. They loved it. I am definitely top on their list today. This will be great to put in lunch boxes with some hummus for dipping.
Thanks so much for sharing your results, Leah. I love that you're on the top of the list. Sounds like a yummy lunch!
Hi Chris, I just finished making your Turkish bread and it was “spot on amazing” I’ll treasure this recipe forever. I plan to serve for a large ethnic dinner party coming up this weekend...Thank You😋
Yay! So happy you enjoyed it, Deb! Sounds like a really fun party!
Hi Chris, Michele again with an update. Well I used a tiny bit of oil to roll out and it worked great. They turned out fantastic, lovely chewy texture and nice and soft making it easy to roll up my tandoori chicken in them. Great recipe, however in still baffled as to why my dough was so gooey. Maybe next time you make them, could you put up a pic of how your dough looks? I'll definitely make these again.
That is so strange, Michele that your dough required so much flour. It is a shaggy dough and yes, I will post a pic next time I make them.I'm so happy you enjoyed them in the long run!
I love making all kinds of bread and often buy Turkish flatbread. Made this today, had to use almost double the flour specified in the recipe as it was so wet and sloppy. The final result was utterly delicious 😋. Will definitely make again but just with lots more flour. They were gorgeous with the spicy lentil daal I had I had made yesterday.
Hi Kath, not sure why you had to use so much flour. I use extra flour on the counter but not a ton.
I will try this tommorow.looks delicious.
Enjoy!
Hi Chris
I'm making this right now, however I've had to add about 1&1/2 cups of flour extra. It was a blob on the counter. I wonder what went wrong? I've cooked many of your bread recipes before and excellent results. I think I might need to use a bit if oil to roll them out. Work in progress!!
Could you use sour cream instead of yogurt? I always have sour cream, but we don’t eat yogurt. Thanks.
Hi Shirley, yes, I think sour cream would work fine. Enjoy!
This bread is so yumm! It’s easy to make. I couldn’t make it as thin as shown in the picture but nevertheless came out cooked well and tasted great
Thanks, Preeti!
Had my first bread rellated disaster. I followed the recipe exactly as above but had to use so much flour to get the dough to take, the mixture was so watery with the advised amounts. In the end i gave up and just dry fried the sticky blobs. They ended up ok'ish they were really fragile and not very soft 🙁 where did i go wrong?
Hello Richard, first of all, I'm so sorry you didn't have success with this recipe as so many others have. It's hard to say though what could have gone wrong without actually being there in the kitchen with you. The mixture shouldn't be watery at all.
Hi can you tell me if these flatbread are salty please. I had flatbread in a Turkish restaurant and they served up some warm bread in a basket and it was sooo delicious. I forgot to ask what the bread was called. But it had such a lovely salty taste. I really hope that this is the recipe. Thank you so much
Hi Joann, I'm not sure if this is the bread you're thinking of but it does have really nice flavor. If the first one is not salty enough, just add an additional sprinkle of salt as you make them.
I made a batch yesterday and ate three while making them! My friends all loved them. I made 16 7” breads with this recipe, very easy and sooooo yummy. Thank you!
Haha! I totally understand how you ate 3 while making them, Helena. They're so... good when they're warm! Thanks for taking the time to share your results!
Dear Chris and Scott,
I made this recipe and absolutely love it! This is high praise from a person who is a professed“Breadaholic.” I have often said that I never meet a piece of bread I didn’t love! I also lived in Turkey for 6 years and got the opportunity to test this type of bread all over the country.
The only thing I found odd was the name of this bread, “Greek Yogurt Turkish Flatbread.” If you know anything about the history between Turkey and Greece you would most likely not see both nationalities used together in a recipe/. The Turks also have a thick plain yogurt, but they call it Turkish yogurt! Semantics for sure, but makes a difference. Maybe you could call it just Turkish Flatbread and list Turkish yogurt in the ingredients section explaining that it is the same as the thick, plain Greek yogurt. Just a suggestion
Thanks, Terri. I appreciate you sharing your review and facts about the name. That's so interesting. I called it Greek Yogurt Turkish Flatbread because, here in the States, Greek yogurt is the only thick yogurt we can find, for the most part. The majority of our readers are from the United States so there would be a lot of questions if I had "Turkish yogurt" in the ingredient list. I too have been in Turkey and know that their yogurt is fantastic!
My apologies to anyone that his might be offensive to.
I'm Turkish and it's not offensive. I know that the thick yoghurt is called Greek yoghurt but indeed yoghurt was first used in central asia where no Greeks were to be found but Turks. The word yoghurt is Turkish as a matter of fact and we have thick yoghurt as well. That being said, I love Greece and Greek people. we were influenced by their culture a great deal too. We are very similar and so is our food.
Thank you Esin! I appreciate you sharing this!
Wow! These are so yummy! Hard not to eat them all! I'll be making these again! Thanks
Thanks, Chris! I love that you love these as much as we do! 🙂
I tried this recipe using doves gluten free bread flour. I had to add about another cup of flour for which I used cassava as this was all I had at the time. This is the best bread and tasted the closest to wheat bread that I have had in a long time. Yummy.
Thanks so much, Fiona, for sharing your results. That's so good to know that you can use GF flour for this flatbread!
Simply delicious! Simple and easy to make. I used fresh chopped Basil leaves with cherry tomatoes from our garden, topped with mozzarella cheese, for my daughter I made her the plain topped with mozzarella cheese and omelette. Thanks for this amazing recipe!
Yum! Thanks for sharing your results! Your meal sounds amazing!
Wow, this is such a forgiving dough recipe. I used 1/2 whole wheat flour to up the nutritional value! I am serving Greek Keftes so rolled them very thin and it worked beautifully. Thanks!!
Yay! I'm so happy you enjoyed this recipe, Judy! And it's great to know you can use ½ WW flour too!
Another winning recipe. We mixed it in the breadmaker. Lovely easy to handle dough. Rolled out to fit two cookie pans painted with olive oil at sprinkled za'tar , sesame seeds. Baked in oven with steam at 350 til golden. Excellent.
Will make frequently
Thanks so much for sharing this Sandra! It's great to know you can make them like this also!
Very nice bread. will be on regular roster.
Yay, so happy you enjoyed these flatbreads, Erin! Thanks for taking the time to leave a comment!
can sour cream be used as a yogurt substitute?
cooking in a saucepan seems weird. why not a cast iron skillet?
Hi Rob, you could definitely use sour cream in place of yogurt. And thank you for noticing that typo. It should say sauté pan. I've correct that in the recipe.
A cast iron skillet would also work well.
Current favorite to keep stocked in the freezer! Easy to make & so very tasty 🙂
Thanks so much, Deanna! We appreciate you taking the time to share your results!
Can you make theses in a sandwich maker?
Hi Natalie, I would say no as they wouldn't rise properly.
Do you think this could be made on a gas grill
Hi Deb, I have not tried this flatbread on the grill so I don't want to say for sure but I think it would be delicious!
Delicious! Made this for the first time, only used dried parsley instead of fresh. Still absolutely yummy. Served with chicken schwarma and mixed greens salad - big hit with the whole family. Can't wait for the leftovers for lunch tomorrow!!
Thanks, Kate! Sounds like a delicious dinner! I LOVE chicken Shawarma leftovers!
One suggestion: For a softer and more supple texture, add a tablespoon or two of instant mashed potato flakes to the dough. It retains more moisture and keeps the flatbreads easier to fold and roll without breaking. The potato flour imparts no taste; it's strictly textural. This trick also works with pita bread. They can also be made on a gas or charcoal grill. This recipe is fool-proof. I do not recommend storing in the fridge. Either store for up to about 3 days at room temp or freeze in heavy plastic freezer bags.
Thanks, Stu, for sharing your review!
I love this. It was so easy to make and didn't change a thing.
Yay! So happy you enjoyed them, Trudy!
I saw chef Spencer Watts make this bread on one of his shows. I would like to know if I could use almond flour? Or maybe it would be to heavy.
Hi Randy, I haven't tried it but I think almond flour would be too heavy and would add too much of its own flavor. I love almond flour but it does add a unique flavor.
Can younplease tell what can j subtstitute greek youghurt with, since its not available where i live.
Tha ks
Hi Afsheen, do you have regular yogurt? You could definitely use that.
I loved this recipe! So simple yet so tasty! Was cooking them for a room of vegans so used almond yogurt instead of greek yogurt and they were delicious! Thanks so much!
Thanks Lucy, so happy you tried this and enjoyed it. Great idea to sub the almond yogurt!
We LOVE this recipe in my family! Thank you so much!!! As we're eating more and more Mediteranean/Middle Eastern food I know I'll be making this again (as it is, this is the second time I've made it in the last month). Thank you for sharing!
You're welcome, Chris! They are perfect with any kind of Middle Eastern cuisine! I'm so happy you've enjoyed them!
Thanks for sharing this recipe. The taste was amazingly good. However, my execution of the recipe left a lot to be desired. I could not get the dough to the point where it was elastic and firm enough to roll out. I tried adding more flour but it helped only slightly and I stopped because I did not want to go overboard with that. I will confess to using the dough hook on a stand mixer - do you think that caused the problem? Another factor might be that I live in southern Florida - do you think it is necessary to adjust for higher humidity levels? Regardless, I managed to get the dough to the pan and fried up some larger dumpling-looking things that still tasted delicious -- even if they did not resemble flat bread! And I have been happily eating leftovers this week. Will definitely try again.
I wonder if the mixer just overmixed the dough. I find I need less flour when mixing things by hand. Yes, the humidity could cause a looser dough, I wouldn't hesitate to add a bit more flour. I'm glad you enjoyed the flavor!
My first comment in 2019. This bread was great!
I improvised and use half sour cream and half lemon nossa yogurt. That’s what I had. And used about 80% APF and 20% WW. Turned out great. Thanks and I’ll be back to look at what else you got here.
Thanks for sharing your results, George! So happy you enjoyed it.
Ooohhhhhhhhhhhhhhhhhhh. I'm going to try this recipe, too (I love the tortilla recipe) but will use homemade plant based yoghurt instead of a dairy yoghurt.
Thank you again!
These have become our favorite part of our Indian meals! So very good, simple, fresh, and pretty, too. Thank you
Awesome!
I made these and they turned out great! Thanks so much for sharing this recipe. I want to try it next using some whole wheat flour, has anyone tried it?
I haven't tried it with WW flour but we'll see if anyone else has. Thanks for sharing your results, Karen 🙂
Hi Chris!! Your flatbread recipe looks delicious & I can't wait to try it!! Love Middle Eastern food. One question though...can I sub a whole grain flour for the all purpose?
Hi Jenny, you could sub some whole grain flour, maybe 1/4-1/2 but I would try to do all whole grain as the flatbreads would turn out heavy.
Cam I use bread flour instead?
Yes, that would work fine Jenny.
Have you tried making this with Gluten Free Flour mix?
Wow can't wait to this easy Recipe! Will let you know how it came out!e
Enjoy!
Awesome, we just loved these!
WAnt to make for my son, how many days will they stay fresh and can they be frozen?
They can definitely be frozen. I keep mine in the fridge for several days.
Wow, these are very good! I used a mix of flours, ancient grains, bread flour, and all purpose. I also added dill instead of parsley, just my personal preference. I made sure to roll them thin enough and they came out perfectly! My husband loved them...
Thanks so much, Karen. I'm so happy you enjoyed them. Your version sounds delicious!
I just made these today! Easy and yummy! I followed the recipe EXACTLY and they turned out just like the picture. I was kind of hoping that they would 'roll up' better, but the 7 inch thickness is a little to thick for a wrap, IMHO. It probably would split at that thickness. Nonetheless, we topped it with mayo, chipotle turkey breast, tomato, onion, cheese. Put this under the broiler for a few minutes and whammo, delish. Definitely a keeper and will make these again and keep a few frozen.
Thanks for sharing your results, Deanna. So happy you had such great results! Sounds like a delicious meal!
Cannot believe easy and GOOD this is! I am not a great cook or usually too scared to try things like making bread, but this looked easy enough and it was. My family loves it!!
Yay! So happy you tried these Sarah and had such great success! That's awesome! Another super easy, super delicious recipe you might want to try is this Ridiculously Easy Biscuit recipe, so good! https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/
My wife and I both love flatbreads, but I've never heard of this style. Thank you for exploring this and presenting the recipe as well as serving suggestions, tips, and great pictures.
May the forks be with you.
Haha! Thanks, Gregory, the best part is how easy it is. Hope you enjoy it!
I made these yesterday and followed the recipe (except for adding coriander instead of parsley) and these were really really good! Loved the crisp outside but soft insides, and the greens in the dough made it super pretty. Will try adding different herbs next time 🙂
My So and I had a bazlama each, layered with spinach, lime and jalapeno chicken strips, lime crema and chopped jalapenos. Next we're planning on a moroccan-spiced lamb mince with nuts and raisins and a light refreshing salad on the side. The possibilities are endliess!
Thanks so much, Meena. I love your adaptation! So happy you enjoyed it!
Just made these tonight... I had low expectations in the way that my husband would like these. Boy was I wrong! We both loved them! Both of us giving them 5 🌟 out of 5! We spread them with hummus and guacamole , topped it with chicken cilantro a little chipotle powder and Zoe’s copycat dressing. Absolutely delicious. 😍 A recipe I know will be made many many many times in the future!
That's awesome, JoLynn. I'm so happy you enjoyed them. Sounds like a WONDERFUL dinner!
I find it very racist that you dont say Turkish yoghurt? It's Turkish bread after all and Turks are known for having excellent yoghurt????
Thanks for sharing your opinion, Sal.
I totally agree with you about Turkish cuisine. I visited Turkey a number of years ago and thought the food, in general, was fantastic and indeed, the yogurt is super delicious!
Perhaps you live in another country though, because, here in the U.S. yogurt is sold either as "yogurt" or "Greek yogurt" (a thicker, more concentrated option). It would be nice if there were other choices, such as "Turkish yogurt", but sadly, that's not the case. Perhaps one day we will be a bit more differentiated and sophisticated. In the meantime, hope you enjoy the Greek Yogurt Turkish Flatbread as much as we (and many of our readers) have.
Kind Regards, Chris
Theres's nothing better than fresh flatbread! These look so pillowy and delicious! 🙂
I could make a meal out of this flatbread and a bit of hummus. I'll wait to make these until after my doctor's visit, LOL!
There is nothing better than homemade! I can almost taste how good they must be!
Thanks for this post, I'm sure I will gain 10 pounds here. I actually just made it and it was fabulous. Questions for next time. Can this be made up and frozen before cooking?? There is just two of us and - about the 10 pounds, I'm not kidding. So if we could freeze the balls and then bring to room temperature before cooking we could have instand pita/flatbread. I ran out of AP flour and had to use 1 cup of spelt. It was fine, I also brushed with butter MMMMMM.
This was a hit. Will definitely make again.
Hi Val! You could either freeze the dough as you suggested or make the flatbread and freeze a portion of it after it's finished. When you want to serve it, just partially thaw it, warm a tiny bit of olive oil in a sauté pan and cook on each side for several minutes. It will taste like it was freshly made!
Hi Chris,
What kind of yeast do you use for this recipe? Instant dry yeast or active dry yeast?
Thanks,
Trish
Hi Trish, I use active dry yeast for this recipe. I'll clarify that in the post, thanks!
I love bread of all sorts and this sounds glorious. I can't wait to try them and then to eat them! Don't think will share!
That is one gorgeous stack of bread, I can't wait to try this Chris!!
Love this! So great for so many uses, too! Can't wait to try it 🙂 Have a great long weekend on your side of the border (we had ours last weekend 🙂
I would love this flatbread for my hummus platter for company Chris! It looks fantastic!
I frequent an international supermarket and my favorite section is the breads! I love trying the many different varieties, but aren't the similarities fascinating too? (like this Turkish bazlama, that is similar to Indian naan) Whatever the name, it looks delicious! So many ways to enjoy it too!
Can we use quick rise yeast and still use all the same quantity of ingredients? I really want to make these....thanks for sharing . Looking forward to your reply so I can make this.....
Hi Diane, U actually tried instant yeast one of the times I tested this recipe and I didn't have as good results as with the active dry yeast.
These look so yummy! Could I use a gluten free flour to make them? Thanks for all of your wonderful recipes!
Hello Dianna! Thanks so much. I haven't tried it and I'm not adept at GF cooking, but I think an all-purpose GF flour should work.
They look wonderful. May I use whole wheat flour instead of white? Or half whole wheat and white flour? Thank you.
Hi Colleen, I think whole wheat flour would be fine but I would go with 50/50 rather than all WW.
Hi Chris...coincidently I was thing of making a pita type bread so this is great timing. Two questions. Is this the type of bread that can open up into a pocket ? And would they be freezable?
Great minds think alike! 🙂 This is not a pocket pita. It's more like a naan. We like to fill them and then fold them over to eat.
YUM! I'd eat this picture perfect flatbread any time of day! With butter and jam for breakfast, for a lunch sandwich and as a fabulous side for dinner. Nothing better than homemade bread!
Do you not flip it and cook on the other side? What herbs did you use?
Thank you Pam, I've clarified the instructions.
What quantity of fresh yeast would I use?
Missy
They look amazing with the herbs!
Be still my heart! Wow Chris these look fantastic - absolutely perfect. I could eat them with anything. Bravo!