Servings: 6 flatbreads
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: ~25 minutes
Ingredients
Main Ingredients
- 2½ cups all-purpose flour (about 300 g)
- 1 cup plain yogurt (about 240 g)
- 1 tsp baking powder
Instructions
-
Mix the dough
In a large bowl, combine the flour and baking powder.
Gradually add the yogurt and mix until a soft dough forms. -
Knead
Lightly knead the dough for 2–3 minutes until smooth and pliable. -
Divide & shape
Divide the dough into equal portions and roll each into a ball.
Flatten each ball into a round disc about ¼ inch thick. -
Cook
Heat a non-stick pan over medium heat.
Cook each flatbread for 2–3 minutes per side, until golden brown and puffed. -
Serve
Serve warm on its own or with butter, cheese, honey, or savory spreads.
Additional Notes
- Authentic Texture: Yogurt keeps the bread soft and slightly chewy.
- No Yeast Needed: Baking powder gives lightness without long rising time.
- Pan Heat Tip: Medium heat is key—too hot and they’ll burn before cooking through.
Storage & Meal Prep
- Store cooled flatbreads in an airtight container for up to 2 days.
- Reheat in a dry pan or microwave before serving.
Variations
- Garlic Bazlama: Brush with garlic butter after cooking.
- Whole Wheat: Replace half the flour with whole wheat flour.
- Stuffed: Fill with cheese before cooking for a melty version.
