Turkish Bread

    3 hours 45 minutes

    This is an easy recipe for Turkish bread that uses yeast and is cooked in a heavy based frypan. Use more flour if you need when you're shaping the loaves.

    61 people made this

    Serves: 4 

    • 1 (7g) packet active dry yeast
    • 1 tablespoon white sugar
    • 1 tablespoon salt
    • 1 1/2 cups (375ml) warm water (45 degrees C)
    • 1/2 cup (125ml) Greek style yoghurt
    • 4 cups (500g) plain flour

    Preparation:30min  ›  Cook:15min  ›  Extra time:3hours rising  ›  Ready in:3hours45min 

    1. Dissolve the yeast, sugar and salt in the warm water. Add the water and yoghurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
    2. Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
    3. Heat a cast iron frypan or heavy based frypan over medium-high heat. Place one dough round in the frypan and bake until brown spots appear on the bottom; about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
    4. Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

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    Reviews in English (45)


    In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one side to cover the stuffing (like an omelet) and cook both sides...Eat with sour cherry jam and hot tea as our usual Sunday breakfast...  -  27 Sep 2010  (Review from Allrecipes USA and Canada)


    Epic deliciousness! I felt like a hobbit eating these! I think this would make for a fantastic pizza crust, so I froze half the dough in a tight, saran-wrapped ball for using another day. The only trouble that I encountered was transferring a dough round onto the griddle, as it didn't really retain any round shape. (And was stickier than I anticipated.) But forget the shape b/c the taste was simple and divine, and even better when I slathered it in the "Basic Hummus" recipe from here. When I defrost the remaining dough, I plan on either trying it as pizza crust, or making smaller flat-bread "balls" on the griddle, as opposed to the big floppy (albeit, scrumptious!) dough pile that I had today. Thank you for a great recipe sharwna!  -  31 Aug 2010  (Review from Allrecipes USA and Canada)


    This is a great recipe. I used olive oil to cook it and it was fabulous! I would recommend halving the recipeas it yielded a total of 8 flats. (I did try freezing half of it as well and I wouldn't recommend it as the dough doesn't rise well after it's defrosted and it drys out pretty fast.)  -  18 Sep 2010  (Review from Allrecipes USA and Canada)