Servings: 6 Flatbreads
Total Time: 45 minutes (plus rising time)
Difficulty: Medium
Calories per Serving: 165 kcal
Macros: Protein 7g / Carbs 32g / Fat 1g / Fiber 1.5g
The Ultimate Weight Watchers Bread Substitute
If you have been searching for a bread that feels indulgent but fits your points, this Turkish Yogurt Flatbread, or Bazlama, is a game-changer. Unlike traditional breads that rely on heavy oils or butter, Bazlama uses the magic of Greek yogurt to create a dough that is incredibly soft and flexible. It’s the perfect companion for a Mediterranean-style lunch or a clean-eating dinner.
In the Weight Watchers community, we often settle for thin, dry wraps. This recipe changes that. By using non-fat Greek yogurt in the dough, we increase the protein content while keeping the fat minimal. This results in a pillowy, airy texture that is perfect for dipping into shakshuka or using as a high-protein sandwich wrap.
This is a healthy recipe that doesn’t taste like “diet food.” It’s a rustic, authentic staple that brings a touch of international flavor to your kitchen without sacrificing your progress. It’s simple, wholesome, and surprisingly easy to master on your own stovetop.
Look at the Recipe
- Pillowy Texture: These breads puff up on the skillet, creating a hollow “pocket” and a soft, chewy crumb.
- Mild Tangy Flavor: The yogurt adds a subtle depth of flavor that complements both sweet and savory toppings.
- WW-Friendly Benefit: Naturally low-fat and higher in protein than standard white bread or store-bought naan.
Ingredients Needed
- 3 cups All-Purpose Flour: (Or a mix of white and whole wheat for extra fiber).
- 1 cup Non-Fat Plain Greek Yogurt: Room temperature works best.
- 1 tsp Active Dry Yeast: To get that signature Bazlama puff.
- 1 tsp Salt: For essential flavor balancing.
- 3/4 cup Warm Water: Ensure it is lukewarm ($105°F$ to $110°F$) to activate the yeast.
- Optional: A sprinkle of dried parsley or garlic powder for extra flavor.
How to Make Our Bazlama
- Activate the Yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5–10 minutes until it becomes frothy and bubbly.
- Mix the Dough: In a large mixing bowl, whisk the flour and salt. Create a well in the center and pour in the yeast mixture and the Greek yogurt.
- Knead to Perfection: Stir until a shaggy dough forms. Transfer to a floured surface and knead for about 5–8 minutes until the dough is smooth and slightly elastic. If using a stand mixer, use the dough hook on medium-low speed.
- The First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the Rounds: Punch the dough down and divide into 6 equal portions. Roll each piece into a ball, then use a rolling pin to flatten them into 1/2 inch thick circles.
- Stovetop Grilling: Heat a non-stick skillet over medium heat (no oil needed!). Place one dough circle in the pan. Cook for 2–3 minutes until bubbles form on top, then flip and cook for another 2 minutes. The bread should puff up like a balloon!
Storage & Serving Suggestions
Storing: Once cooled, store your Bazlama in a sealed zip-top bag at room temperature for up to 2 days.
Reheating: To bring back that “just-baked” softness, microwave for 15 seconds wrapped in a damp paper towel, or toast lightly in a dry pan.
Freezing: These freeze beautifully! Place parchment paper between each flatbread and freeze for up to 3 months.
Serving Pairings: For a low-point meal, serve with a side of hummus and fresh cucumbers. It also makes an incredible base for a “WW Pizza” using fat-free mozzarella and tomato sauce.
Tips & FAQs (SEO-Optimized)
How many WW points is one Bazlama?
Typically, one flatbread is 4–5 points on most plans, depending on the flour used. Using a 50/50 split of Whole Wheat flour can help increase the fiber and keep you full longer.
My bread isn’t puffing up, what happened?
The most common culprit is a pan that isn’t hot enough. Make sure the skillet is fully preheated before dropping the dough. Also, ensure your yeast is fresh and “bloomed” properly in step one.
Can I make this dough ahead of time?
Yes! You can let the dough rise in the refrigerator overnight. This actually develops a deeper flavor. Just let it come to room temperature for 30 minutes before rolling and cooking.
Is there a gluten-free version?
You can substitute a 1:1 gluten-free baking flour, but the texture will be less “stretchy” and more like a traditional pita.
