Without yeast on hand, the way to leaven dough is through baking powder or a baking soda plus acidic liquid combination (yogurt, buttermilk, lemon juice); traditional flatbreads like bazlama, gözleme and lavash are unleavened to begin with and get their softness from kneading technique and resting rather than yeast.
How do unleavened flatbreads like bazlama and gözleme get their lift?
The goal in these thin doughs isn't a big rise but a soft, slightly layered texture that comes from kneading and resting the dough for at least 20-30 minutes. Adding half a teaspoon of baking soda per cup of yogurt or buttermilk mixed into the dough helps it puff slightly as it cooks in the pan.
If using baking powder instead, 1 dessert spoon per 2 cups of flour is a reasonable starting ratio; too much leaves a metallic aftertaste.
How do you make a baking powder substitute at home?
Without ready-made baking powder, mixing 1 part baking soda with 2 parts cream of tartar (or, without cream of tartar, 1 part baking soda with 2 parts lemon juice or vinegar) creates a similar effect; this mix absorbs moisture quickly though, so it should be used right away rather than stored. Baking soda alone must always be balanced with something acidic (yogurt, lemon juice, vinegar), otherwise the dough is left with a soapy, bitter aftertaste.
What works for a quick yeast-free bread?
As with Irish-style soda bread, a flour-soda-yogurt mixture can be kneaded briefly and baked right away; there's no need for a long rest, since the rise happens almost instantly from the oven heat. Using buttermilk instead of yogurt makes the dough looser, so the flour amount should be increased slightly to compensate.
Whichever method you choose, don't expect the same result as slow yeast fermentation; chemical leaveners work fast but give a denser, less airy crumb.
What's the difference between baking powder and baking soda?
Baking powder already contains an acid, so it works alone and suits neutral-tasting doughs; baking soda is purely alkaline and must always be paired with something acidic like yogurt, buttermilk or lemon juice. That's why in something like cheese-filled bazlama, the soda-and-yogurt combination gives a more noticeable lift than baking powder alone.
Too much leavener makes dough rise fast at first and then collapse in the pan or oven; rather than increasing the amount, paying attention to kneading and resting time gives a more reliable result.
Do savoury and sweet flatbreads need different ratios?
In savoury doughs with cheese or herbs mixed in, a slightly higher amount of leavener can be used without the taste standing out, since the salty filling masks any mild aftertaste. In sweeter doughs, though, even a small excess of baking soda is noticeable, so it helps to measure with a proper measuring spoon rather than guessing by eye.