Bazlama | Easy Turkish Flatbread

Remarkably soft, pillowy, and delicately golden, this homemade Bazlama is the ultimate example of soft Turkish flatbreads. Melted plain butter creates a protective fat barrier for a glossy finish and lasting pliability, while plain or Greek yogurt ensures a moist, delicate crumb. To achieve that iconic, airy puff without the frustration of dark spots, reach for an electric skillet.

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There is a specific kind of longing that hits when you return home from the vibrant streets of Istanbul, mountain of bursa, and the beaches of Antalya. That craving for authentic Turkish flavors is exactly what inspired me to share this recipe in 2024, and since that I updated it regularly to ensure you get the best result every time. Bazlama holds a special place in my heart—and my table—alongside other Turkish bread classics like Pide, Gözleme, and Simit. This recipe is a tribute to those travels and Turkish food lovers everywhere, designed to bring the unmistakable aroma and texture of a Turkish village right into your kitchen.

Why You’ll Love This Turkish Flatbread Recipe

• Flavor: Today’s flatbread combines the rich, fruity notes of extra-virgin olive oil with the creamier, subtle tang of yogurt. If you love dairy-rich flavor undertones in this Bazlama recipe, you’ll certainly enjoy my Lepinja bread and pita bread recipe.
• Texture: This is truly pillowy bread. Unlike Barbari naan, thin pita and the stretchy, bubbly crumb of Indian naan, Bazlama is prized for being thick, soft, and exceptionally fluffy. It offers a substantial, cloud-like bite that makes it stand out from other flatbreads.
• Ease: Homemade bread can be intimidating, but flatbreads are the perfect starting point. The recipe below is packed with thorough details and pro-tips to ensure you feel confident in the kitchen.
• Time: While making yeast bread from scratch usually requires at least two hours, most of that time in this recipe is hands-off. The steps flow together so naturally that the process feels effortless. If you need a flatbread recipe that can be prepared in under 45 minutes, you can try my no-yeast flatbread or this communion bread.

Ingredients You Need & Possible Substitutions

• Water: You’ll need 3/4 cup plus 2 tablespoons of warm water (105°F–115°F) to activate the yeast. Ensure the water is not too hot, or it may kill the yeast before the dough has a chance to rise.
• Yeast: You can use active dry, instant, or fresh yeast for this recipe. If using active dry yeast, the rise time will be slightly longer. If you prefer fresh yeast, you will need about 1 and 1/2 tablespoons.
• Sugar: A tiny 2 teaspoons of sugar feeds the yeast and tenderizes the dough.
• Yogurt: I use plain yogurt for this recipe, though Greek yogurt also works beautifully to create a moist crumb. For a truly traditional flavor, I recommend using Ayran if you have it on hand. No adjustments to the measurements are necessary.
• Oil: Extra-virgin olive oil adds a lovely richness and depth of flavor to the dough. If you don’t have olive oil, any neutral-flavored vegetable oil will work, though it won’t have that signature Mediterranean aroma.
• Salt: You can’t make flavorful bread without it! Pick up Mediterranean coarse sea salt to get the right flavor.
• Flour: All-purpose flour is best for this recipe, as it produces a softer, more tender flatbread. You can substitute it with bread flour if needed. The Bazlama will still be delicious, though it will have a slightly chewier texture.

You’ll brush the Bazlama with plain butter or olive oil immediately after baking while it’s still hot. Feel free to customize your bread with your favorite toppings, such as fresh chopped parsley or a sprinkle of red pepper flakes for an extra kick.

Key Steps

• Activating the Yeast: Even if you are using instant yeast, I recommend activating it first to ensure it is alive and healthy. Mix the yeast with warm water and a pinch of sugar, then cover and allow it to sit for a few minutes until foamy on top.
• Making the Dough: You can use a spatula and a bowl or a stand mixer to combine the ingredients. Mix until the flour is fully incorporated and a soft, cohesive dough forms.
• Kneading the Dough: Knead the dough for 8–10 minutes using either a stand mixer or your hands. As with most of my flatbread recipes, I personally prefer kneading by hand to really feel the texture of the dough, but feel free to use whichever method you prefer.
• 1st Rise: The dough rises in a warm spot for about 60–90 minutes. You’ll know it’s ready when it has roughly doubled in size.
• Shaping: See the step-by-step instructions below for the best way to cut the dough and roll out your Bazlama dough into perfect rounds.
• 2nd Rise: Let the rolled Bazlama dough rest for 15–30 minutes until it looks slightly puffy.
• Baking & Topping: Cook each flatbread for about 4.5-5 minutes in total, flipping occasionally to ensure even puffing and browning. While still hot, brush the top with melted butter or olive oil for a perfect, glossy finish.

Activating the Yeast:

Left photo below: The shaggy dough in the mixing bowl before kneading. Right photo below: The dough after 8–10 minutes of kneading—now smooth, elastic, and ready to rise.

Punch down the risen dough to release the air, then transfer it to your work surface to begin shaping.

Let Me Show You How to Shape & Bake Bazlama

Divide the dough into 8 equal pieces (roughly 130–140g each). Use your hands to shape each piece into a smooth ball. Arrange the balls on your work surface and cover them with a clean kitchen towel for 10–15 minutes—this allows the gluten to relax and makes them much easier to roll out.

Working with one ball at a time, roll each out into a 7-inch (18 cm) circle. Aim for a consistent thickness of about ¼ to ensure the bread puffs evenly.

Below photo: The Bazlama dough rounds before the second rise.

Cook the bread in an electric skillet after the 2nd rise. Griddle for 1–1.5 minutes on the first side, flip and griddle for another 1-1.5 minutes, then keep turning frequently until the Bazlama puffs up beautifully. If using a regular or cast-iron skillet, the cooking time will be slightly shorter as these pans often hold more intense heat.

Once puffed, brush the surface with melted butter and transfer the bread to a platter lined with a clean towel to absorb any condensation and keep the crust soft.

Success Tips

• Proof Your Yeast: Even if you use instant yeast, it’s a good idea to proof it first. This ensures the yeast is active and alive before you add the rest of your ingredients.
• Roll it Thin: For that signature pillowy texture and airy internal pockets, make sure to roll the dough thin. but not too thick, as the bread may be dense rather than fluffy. Aim for 1/4-inch thickness.
• Let the Gluten Relax: If the dough keeps shrinking back while you are rolling it out, don’t fight it! Cover it lightly and let it rest for about 5 minutes. This relaxes the gluten, making the dough much more cooperative.
• Use an Electric Skillet: For most even cooking and to prevent those harsh dark spots, an electric skillet is the ideal choice for cooking, as it provides a consistent, steady heat across the entire surface.
• Adjust the Heat: Keep an eye on the browning. If the bread browns too quickly before it has a chance to puff, turn the heat down. If it’s taking too long to color and feels like it’s drying out without puffing, increase the heat slightly.

Easy Bazlama Recipe (Turkish Flatbread)

Hafedh Garfa

Remarkably soft, pillowy, and delicately golden, this homemade Bazlama recipe uses a touch of yogurt to ensure a delicate, fluffy crumb, while a finish of melted butter creates a glossy, pliable crust. Using an electric skillet is my go-to secret for achieving that iconic, airy puff without any frustrating dark spots.

5 from 3 votes

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Prep Time 30 minutes mins

Bake Time 40 minutes mins

Rise & Rest Time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course flatbread, Leavened Bread, Yeast Bread

Cuisine Mediterranean, Middle Eastern, Turkish

Servings 8 Loaf

Ingredients

  

• ¾ cup and 2 tbsp (200 ml/g) water, warmed to about 110°F (43°C), more as needed
• 2 and ¼ teaspoons (7 grams) active or instant yeast
• 2 teaspoons (9 grams) granulated sugar
• ¾ cup (200 grams) Plain yogurt, Ayran or Greek yogurt, at room temperature
• 1 tablespoon (14 grams) extra virgin olive oil
• 2 teaspoons (12 grams) sea salt
• 5 cups (600 grams) all-purpose flour, more as needed
• For topping: 3 tablespoons melted plain butter or extra virgin olive oil.

Instructions

 

• Prepare the dough: In a large bowl, whisk the warm water, yeast, and sugar. Cover and allow it to rest for 10–15 minutes until the mixture is bubbly and foamy.
• Whisk in the yogurt until it’s fully blended. Add the olive oil, salt, and flour. Mix with a spatula, wooden spoon, or dough whisk for 3–4 minutes until a shaggy dough forms. *If using a stand mixer, use the dough hook and combine for 3-4 on low speed.
• Knead the dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or knead in a stand mixer on medium speed for 8–10 minutes. If the dough feels too dry, add one teaspoon of water at a time; if it’s too wet, add one teaspoon of flour at a time, adding only what is needed to keep the dough soft and workable, not dry or tacky. The dough should be smooth, elastic, and supple after kneading. To check if the dough is ready to rise, poke it with your finger—if it slowly bounces back, it’s ready; otherwise, give it another 1 minute of kneading.
• 1st Rise: Lightly grease a bowl with oil or nonstick spray. Shape the dough into a ball and place it inside, turning it over to ensure all sides are coated with oil. Cover the bowl and place it in a slightly warm environment. Let it rise for 60–90 minutes, or until doubled in size.
• Shape the bread: When the dough is ready, punch it down to release the air. Divide the dough into 8 equal pieces, each about 130 grams. Shape each one into a smooth ball (a bench scraper is helpful for cutting and shaping the dough). Arrange the balls on your work surface or a large baking sheet, cover them, and let them rest for 15 minutes.
• Work with one dough ball at a time, keeping the remaining pieces covered to prevent them from drying out. On a lightly floured surface and using a lightly floured rolling pin, roll each ball into a 7-inch (18 cm) circle, maintaining a thickness of ¼. Place the rolled dough onto your work surface and cover with a clean kitchen towel. Repeat this process with the remaining dough balls.
• 2nd Rise: Allow the rolled dough to rest and rise for 15–20 minutes or until slightly puffed. Avoid letting the dough double in size; 20 minutes is enough to relax the gluten and ensure the bread stretches and expands properly once it hits the heat.
• Preheat a large skillet, cast-iron skillet, or electric skillet over medium-high heat. The skillet is ready when a droplet of water jumps and sizzles on its surface.
• Griddle the Bread: Place the dough onto the hot skillet and griddle for 60–90 seconds, or until bubbles form on the surface and the underside develops light brown spots. Flip the bread and griddle for another 60–90 seconds. Continue to flip the bazlama twice more until it fully puffs; total time is approximately 4.5 to 5 minutes, though this may vary based on your heat source. Once puffed, brush the surface of the bread with the melted butter and transfer it to a platter lined with a towel to absorb any condensation. Repeat with the remaining dough. Serve immediately.
• Store leftover bazlama in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. To reheat, lightly spray the bread with water and reheat in a skillet over medium heat for 45 seconds per side until soft and pliable.

Notes

The temperature when I made this recipe: 57 Fahrenheit (14 Celsius).

Make-ahead Instructions: Follow the recipe through step 3. Put the dough in a greased bowl, cover tightly, and refrigerate for up to 24 hours. When you are ready to roll the dough out the next day, remove it from the refrigerator and let it sit on the counter for about 1 hour or until it reaches room temperature again. Punch down to  release any air and continue with step 5.

Freezing Instructions: Baked Bazlama freezes wonderfully! You can freeze baked Turkish flat breads for up to 3 months. To serve, thaw them overnight in the refrigerator or at room temperature, then reheat them in a preheated skillet over medium heat for 45 seconds per side until soft and pliable. You can also freeze the raw dough. After kneading (following steps 1 through 3), wrap the dough tightly in a freezer-safe bag. Freeze for up to 3 months. When ready to griddle, thaw the dough overnight in the refrigerator. The next day, remove it from the refrigerator and let it sit on the counter for about 1 hour or until it reaches room temperature again. Punch the dough down to release any air bubbles and continue with step 5.

Special Tools (affiliate links): Kitchen Scale / Measuring Cups & Spoons | Steel Mixing Bowl / Glass Mixing Bowl with a Wooden Spoon / Silicone Spatula / Dough Whisk or Stand Mixer | Bench Scraper | Rolling Pin | Large Skillet / Cast Iron skillet / Electric Skillet | Pastry Brush.