Turkish pan bread, known as “bazlama” or “yufka,” is a traditional flatbread popular in Turkish cuisine. It’s made from simple ingredients like flour, water, yeast, salt, and sometimes yogurt or milk.


240 g common flour
90 g yogurt
85 ml water
7 g dry yeast
20 g fresh yeast
5 g salt
5 g sugar Olive oil


1. Separate 3 spoons  tablespoon of flour and reserve. 

2. Put the remaining flour, yeast, sugar and salt in a bowl and mix. 

3. Add the water and yogurt and knead until combined (I use a kneader, but you can do this. The dough should be soft but not sticky.

If it is sticky, add a little to  small the reserved flour until the dough does not stick to the walls of the bowl.

Gather until you obtain an elastic mass. Once ready, form a ball on the counter and put it in a bowl greased with oil  . Also spread a little oil on the dough and cover the bowl. Let the dough rest for 1 hour or until it doubles in size (see notes).

4. Remove the dough from the bowl and put it in  it on a floured surface. Degas it and divide it into 8 pieces.

5. Form balls with each piece and leave them corked for 10 minutes.

6. Take a ball, crush it and form a disk 15 cm in diameter  with a rolling pin. Leave the discs covered while you shape the other balls.

Be careful not to pinch the dough while stretching it, otherwise you will not have a hollow loaf. 

7. Heat a skillet (preferably a cast iron skillet) over medium-high heat.  Once it’s too hot, add the first disk of dough you stretched (no oil or butter needed). 

8. Bake the bread until bubbles begin to form on the surface and it rises, 30-40 seconds.  Turn it and cook on the other side for 30 seconds, or until slightly toasted. 

Don’t waste the bread while it’s cooking. Remove from the pan and set aside on a plate wrapped in a kitchen towel to keep them warm and soft.  Repeat the process with the other balls.

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