This delicious flat bread hails from Turkey. Bazlama is a simple village bread that I learnt in Turkey, where it is cooked in an outdoor oven. In your home it can be made with ease using a heavy cast iron pan on the hob. Best served warm.
If you can't find Greek-style yoghurt, use regular natural yoghurt and reduce the water in the recipe to 300ml.
I made this, and totally thoroughly enjoyed it, I forgot to take a photo but certainly will next time, WOW, felt like I was back in Turkey on my honeymoon - 13 Apr 2015
In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one side to cover the stuffing (like an omelet) and cook both sides...Eat with sour cherry jam and hot tea as our usual Sunday breakfast... - 27 Sep 2010 (Review from Allrecipes US | Canada)
Epic deliciousness! I felt like a hobbit eating these! I think this would make for a fantastic pizza crust, so I froze half the dough in a tight, saran-wrapped ball for using another day. The only trouble that I encountered was transferring a dough round onto the griddle, as it didn't really retain any round shape. (And was stickier than I anticipated.) But forget the shape b/c the taste was simple and divine, and even better when I slathered it in the "Basic Hummus" recipe from here. When I defrost the remaining dough, I plan on either trying it as pizza crust, or making smaller flat-bread "balls" on the griddle, as opposed to the big floppy (albeit, scrumptious!) dough pile that I had today. Thank you for a great recipe sharwna! - 31 Aug 2010 (Review from Allrecipes US | Canada)