Turkish Flat Bread (Bazlama)

Ingredients

• 1.25 cupwarm water, 105–110°F
• 1packet (2¼ tsp) active dried yeast
• 1 tbspsugar
• 0.75 cupGreek-style yogurt
• 2 tbspextra virgin olive oil
• 1 tbspkosher salt
• 3.75 cupall-purpose flour
• 2 tbspfinely chopped flat leaf parsley (dried parsley also works)

Method

1. 1Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5–10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
2. 2Whisk in the Greek yogurt, olive oil, and salt.
3. 3Add flour and parsley and stir with a wooden spoon or sturdy spatula until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3–4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
4. 4Allow to rest for 15 minutes. Divide dough into 10 equal pieces.
5. 5Preheat a medium sauté pan to a medium-low heat. While the pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. Place in pan, oiled side down. Lightly brush top. Cook for about 1 to 1½ minutes, until the top surface is covered with bubbles and the underside is golden around the edges and in spots.
6. 6Flip to the opposite side and cook for another 60–90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling, and cooking with remaining portions of dough.
7. 7Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
8. 8When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side, or wrap flatbreads in paper toweling and heat in the microwave on low power until warm.