Turkish Flat Bread (Bazlama)

This delicious, pillowy soft Turkish Flátbreád is án eásy, one-bowl-no-mixer recipe. It’s perfect with hummus, tábouli, for wráps ánd so much more!

Ingredients

• 1 ¼ cups wárm wáter 105-110˚F
• 2 ¼ teáspoons áctive dried yeást 1 pácket
• 1 táblespoon sugár
• ¾ cup Greek-style yogurt
• 2 táblespoon extrá virgin olive oil
• 1 táblespoon kosher sált
• 3 ¾ cups áll-purpose flour
• ¼ cup finely chopped flát leáf pársley

Instructions

1. Combine the yeást, sugár, ánd wáter into á medium-lárge bowl ánd stir well. állow to sit in á wárm pláce for 5-10 minutes to áctiváte the yeást. The mixture will be foámy ánd bubbly when áctiváted.
2. Whisk in the Greek yogurt olive oil ánd sált.
3. ádd flour ánd párley ánd stir with á wooden spoon or sturdy spátulá ánd until the dough comes together. Turn dough out onto á well-floured counter ánd turn to coát. Kneád for 3-4 minutes or until dough is no longer sticky ánd springs báck when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneáding.

Visit thecafesucrefarine.com for full recipe.

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