Prep time: 20 Minutes (plus 1 hour resting time)
Cook time: 15 Minutes
Total time: 1 Hour 35 Minutes
Intensity: Easy
Yield: 4 large flatbreads (approx. 9-10 inches in diameter)
Description
Bazlama is a traditional Turkish flatbread, known for its soft, chewy texture and slightly puffed pockets—like a rustic, more flavourful version of pita. This version has been given a nutritious upgrade without sacrificing any of that authentic, pillowy softness. By incorporating Greek yoghurt and a touch of vital wheat gluten, we’ve significantly boosted the protein content, making these flatbreads the perfect base for a high-protein meal. They are incredibly simple to make, requiring no special equipment, and cook in minutes on a hot skillet. Use them for wraps, dipping into hummus, or as a side to your favourite grilled meats and vegetables.
Why You’ll Love This Recipe
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High-Protein Powerhouse: With nearly 11g of protein per flatbread, they are far more satisfying and nutritious than standard bread.
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Incredibly Soft: Thanks to the yoghurt and a simple pan-frying method, these stay soft for days.
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No Yeast Rising Time: We use baking powder, so there’s no waiting hours for dough to rise—just a short rest.
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Versatile: Perfect for breakfast, lunch, or dinner. Stuff them, dip them, or enjoy them on their own.
Ingredients
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2 cups (260g) Bread Flour (or all-purpose flour, but bread flour adds extra protein)
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1/2 cup (65g) Vital Wheat Gluten (This is the key to the protein boost)
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2 teaspoons Baking Powder
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1 teaspoon Sea Salt
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3/4 cup (180g) Plain Greek Yoghurt (Full-fat or 2% works best for moisture and protein)
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1/2 cup (120ml) Warm Water
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2 tablespoons Olive Oil (plus extra for coating the bowl and cooking)
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the bread flour, vital wheat gluten, baking powder, and salt. Make sure there are no lumps, ensuring the baking powder is evenly distributed.
Step 2: Combine the Wet Ingredients
In a separate small bowl or jug, whisk together the Greek yoghurt, warm water, and olive oil. The mixture may look slightly curdled; this is perfectly normal.
Step 3: Form the Dough
Pour the wet ingredients into the centre of the dry ingredients. Use a fork or your hands to mix until a shaggy, clumpy dough forms.
Step 4: Knead
Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes. Because of the vital wheat gluten, the dough will be quite stiff and elastic at first but will eventually become smooth, soft, and springy. If it feels too dry, add a teaspoon of water. If it’s too sticky, add a sprinkle of flour.
Step 5: First Rest
Lightly oil the inside of the same mixing bowl. Place the dough ball in the bowl, turn it to coat in oil, and cover with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 1 hour. This allows the gluten to relax and the baking powder to activate, making the dough much easier to roll out.
Step 6: Divide and Shape
After the rest, punch the dough down gently to release any air. Turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces (each should weigh about 140-150g). Roll each piece into a smooth ball.
Step 7: Roll Out the Flatbreads
Take one ball of dough (keep the others covered with a towel so they don’t dry out). On a lightly floured surface, use a rolling pin to roll it into a circle about 9-10 inches in diameter and roughly 1/4-inch thick. Don’t worry if it’s not a perfect circle; rustic is beautiful! Repeat with the remaining dough balls.
Step 8: Cook the Bazlama
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. You don’t need any oil in the pan for cooking, though you can brush a little on the pan for extra colour if you like.
Carefully place one rolled-out flatbread into the hot, dry pan. Cook for 1.5 to 2 minutes, or until large bubbles start to form on the surface and the bottom has golden-brown spots.
Flip the flatbread using tongs or a spatula. Cook for another 1.5 to 2 minutes on the second side. The bread should puff up dramatically (it’s so satisfying to watch!).
Step 9: Keep Warm
Remove the cooked bazlama from the pan and immediately place it in a clean kitchen towel or wrap it in foil. This traps the steam, keeping the bread incredibly soft. Repeat the cooking process with the remaining flatbreads, stacking them on top of each other in the towel to keep them warm.
Recipe Notes & Tips
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Storage: Store completely cooled flatbreads in an airtight container or zip-top bag at room temperature for up to 3 days. To refresh, warm them in a dry skillet for about 30 seconds per side.
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Freezing: These freeze beautifully! Stack them with a piece of parchment paper between each one, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or pop them directly into a toaster.
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Vital Wheat Gluten: This is the “secret” ingredient that dramatically increases the protein content and gives the bread its wonderful chewy texture. You can find it in most grocery stores in the baking aisle or online. If you skip it, your flatbreads will be much lower in protein and more like a standard flatbread.
Nutrition Information
*The following nutrition information is an estimate and provided as a courtesy. It is calculated for one flatbread (1/4 of the total recipe) using full-fat Greek yoghurt and bread flour.*
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Calories: 345 kcal
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Carbohydrates: 45g
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Protein: 24g
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Fat: 8g
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Saturated Fat: 2g
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Fiber: 2g
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Sugar: 2g
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Calcium: 150mg
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Iron: 3mg