Easy Homemade Bazlama Recipe – Fluffy Turkish Flatbread

This easy Turkish flat bread recipe requires only 7 ingredients, a spatula and a large mixing bowl. The result is soft and fluffy bread, perfect for any sweet or savory dish.

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Bazlama

Craving a taste of Turkey without leaving your kitchen? This easy and delicious Turkish flatbread recipe will satisfy that craving. Soft, fluffy, and bursting with flavor. It’s made with just 7 simple ingredients and so easy to make at home.

I first discovered Bazlama during a trip to Turkey, where I watched local women expertly prepare it by hand, cooking it on hot griddles and serving it fresh with honey, butter or olive oil. In addition to discovering and learning how to make other types of Turkish bread such as Simit and Gözleme.

Did you know? Traditionally, this wonderful turkish bread is made with Ayran, a local yogurt that’s hard to find outside of Turkey. That’s why I’ve substituted natural yogurt in this recipe, which works wonderfully and stays true to the authentic flavors of Bazlama.

And in this guide, I’ll show you how to make your own homemade Bazlama, step-by-step, right in your kitchen: Perfect for cozy mornings or traditional Turkish breakfast. You’ll also lean how to eat it and much more. But first let’s take a look about what is Bazlama exactly and ho it come form. 

Bazlama 1

What is Bazlama

Bazlama is a traditional Turkish flatbread, beloved for its simplicity and versatility in Anatolian cuisine. Bazlama bread is made from a dough that typically includes flour, yeast, salt, olive oil, sugar and Ayran. Kneading by hand, and shaped into rounds with an average thickness of 0.8 inches (2 cm) and a diameter that can range from 6 to 10inches (15–15cm), depending on the baker’s preference. After rising, the bread traditionally cooked in an outdoor or hot skillet and turned regularly, resulting in a soft, pillowy texture with a sour, creamy tang.

Here’s Why You’ll Love This Recipe

  • Chewy outside that folds up without breaking with pillowy, soft inside
  • Authentic, flavorful and delicious
  • Simple to make and does not require special equipment
  • Lightly sweetened with sugar 
  • Makes delicious sandwiches and can be used as a dip, to accompany soups or enjoyed on its own
  • Easy to make ahead or freeze
  • 7 Simple ingredients

Bazlama ingredients: All-purpose Flour, water, yogurt, sugar, salt, yeast, olive oil

Best Ingredients to Use in Bazlama Recipe

This fluffy and soft turkish flatbread recipe uses simple, easy-to-find bread ingredients that each play a key role in producing the perfect flavor and pillowy texture.

  • All-purpose flour: All-purpose flour is the best for soft and tender crumb. 
  • Yogurt: Bazlama called for yogurt, but you can always substitute whole milk. In addition to its nutritional benefits, natural yogurt imparts a slight tang that you will feel with every bite.
  • Water: I use 1/2 cup of warm water in this recipe to dissolve the salt and sugar more thoroughly. Additionally, the boiling water makes the finished Bazlama bread softer and more tender.
  • Dry yeast: You can use active or instant dry yeast in this recipe. If you are using active yeast, try Caputo yeast: It is work perfectly with all-purpose flour. But it’s important to keep in mind that active dry yeast must be activated for at least 10 minutes before using it in the dough, as I’ve noted in the recipe card below.
  • Sugar: Even a small amount of sugar can enhance the overall flavor of the bread, adding a subtle sweetness that complements the other ingredients
  • Salt: Salt enhances the overall flavor of the bread and adds depth to the taste. As always, I used coarse sea salt.
  • Olive oil: Extra virgin olive oil is the absolute best, but you can also use melted unsalted butter if you’d like. Both add moisture and lighten up the crumb.

In Picture: How to Make Easy Turkish Flatbread

Prepare the dough
  • Make the dough: Place the instant dry yeast, sugar, yogurt and boiled water in a large mixing bowl and whisk to combine. Next, add the flour and salt and mix with spatula for 2 minutes. If you use active yeast do this steps as described in the written recipe below.
On the left: how the dough should be after combine. On the Right: how the dough should be before allow it to rise
  • Knead: Knead the dough by hand for 7-8 minutes or with a mixer if you like. But I like to do it by hand like the traditional way.
  • Rise: Round out the dough, place it in the same bowl used to knead and leave to rise until tripled in size, about 1 hour or overnight in the refrigerator. 
On the left: The dough after rising time. On the right: The dough after being divided and shaped into a ball
  • Divide: Punch down the risen dough to release air bubbles. Divide into 6 equal pieces. Round and let rest for 15 minutes.  
On the left: How to roll out a ball of dough. On the right: How to keep the shaped bread on a napkin
  • Shape:  Roll the dough balls out into a 6-7 inch circle. Cover and rest for another 15 minutes.
On the left: How the dough puffs up during baking. On the right: How the dough should be colored when baked.
  • Bake: Heat a skillet over medium-high heat and bake for 4 minutes, turning and flipping regularly until puffy.

What to eat with Bazlama

Turkish flatbread is often served with butter or olive oil and can even be eaten by itself! It’s so versatile and can be enjoyed with a variety of toppings and fillings. Here are some traditional Turkish options:

  • Cheese: Beyaz peynir (white cheese) or kaşar peyniri (kaşar cheese).
  • Spreads: Hummus, Menemen, Labneh are popular dips that are often served with it.
  • Other toppings: Bazlama can also be topped with a variety of other toppings, such as grilled chicken, falafel, Turlu Turlu (Turkish roasted vegetable dish).
Bazlama 2

Other Turkish Breads Recipe

FAQs

Can I make Turkish Flatbread Recipe without Yeast?

Absolutely, you can substitute yeast with baking powder with the same amount, but note that the flatbreads will be less fluffy. Yeast not only helps the dough rise but also contributes to the development of more flavor and a lighter, fluffier texture.

Can I use Whole Wheat Flour Instead of all-Purpose Flour?

Yes, but there are a few things to keep in mind when using whole wheat flour, such as: texture, flavor, and hydration. So I recommend replacing 50% of the all-purpose flour with whole wheat flour and adding a little yogurt. This will help you get a denser texture while maintaining the sour and creamy flavor without drastically changing the recipe.

How do I Store Bazlama?

Although bazlama is best eteanfresh, you can store it in the refrigerator or freezer if you’d like. Bazlama should cool completely before being stored in an airtight container or plastic bag if it won’t be consumed for three or four days. This will help to prevent it from drying out. If you intend to store it for an extended period of time, wrap it in plastic and freeze it for up to three months.

What is the Best Way to Reheat Bazlama?

There are several effective ways to reheat Turkish flatbread: Use a nonstick skillet over medium heat and reheat for about two minutes on each side. Alternatively, you can use your oven by preheating it to 350°F (180°C), wrapping the bread in aluminum foil to prevent it from drying out, and heating it for about 5 minutes.

Bazlama 3
Bazlama

Easy Bazlama Recipe (Turkish Flatbread)

38b43704bb9925532f675b1f26c5265cHafedh Garfa
This recipe for Turkish flatbread is super easy to make and only requires 7 ingredients that you probably already have in your kitchen. Continue reading to learn how to make this popular Turkish bread that is soft and fluffy. Perfect for pairing with both sweet and savory dishes.
Prep Time 20 minutes
Bake Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course flatbread, Leavened Bread, Yeast Bread
Cuisine Mediterranean, Middle East, Turkish
Servings 6 Loaf

Ingredients
  

  • 3 Cups All-purpose Flour
  • 1 Cup Natural Yogurt or whole milk
  • ½ Cup Warm Water
  • 2 Tsp Instant or active dry yeast
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Olive oil

Instructions
 

  • Make the dough: Place the instant yeast, sugar, yogurt and warm water in a large mixing bowl and whisk to combine *If using active dry yeast, let the mixture sit for 10 minutes until the yeast activates, then follow the instructions below.*
  • Add the all-purpose flour and salt and continue mixing using a wooden or silicone spatula for 2 minutes.
  • Knead the dough: When dough becomes consistent, leave the spatula and continue mixing with hand for 7-8 minute until the dough become smooth. (If you are using a stand mixer, 5-6 minutes is enough to knead at medium speed.) Gently round the dough with your hand, place it back in the bowl and cover with plastic wrap, napkin or clean tea towel. 
  • Rise Time: Allow the dough to rise at room temperature for 1-1.5 hours or until about double in size. *You can also keep it overnight in the refrigerator*
  • Divide the dough: Once the dough is ready, punch it down to release the air. Lightly dust your work surface with flour and place the dough on it. Cut the dough into 6 equal pieces and let it rest for 15 minutes. *This makes the dough easier to roll out.*
  • Spread another napkin on the work surface. *To put the shaped bread on it.*
  • Shape the bread: Lightly dust a ball dough with flour. Using a rolling pin, roll the dough into a circle about 6-8 inches in diameter (15-20cm). (You can use a silicone baking mat for precision.) Your circle should be thickness 0.2 inches (0.5cm). Place on the napkin and cover.
  • Repeat with the remaining dough rolls. 
  • Allow the shaped dough to rest for another 15 minutes until it is slightly puffy.
  • Bake the Bazlama: Preheat a cast iron skillet or electric skillet over medium heat (I use an electric skillet to make this recipe. There is no difference in the final result.) Place the bazlama on the skillet and bake for about 2-3 minutes on each side, regularly turn the bread with a slotted turner until it puffs up and becomes golden in color. Remove it from the skillet and place in a plate or napkin. Bruch it with butter or olive oil and sprinkle with fresh chopped parsley. Cover with napkin to keep it warm. Clean and grease the skillet for each piece of dough. 
  • Repeat with the rest of the dough rounds.

Notes

Freezer and refrigerator instructions: Bazlama is made to be eaten fresh, but you can freeze or refrigerate it if you wish. If you plan to eat bazlama in two or three days, let it cool completely before storing it in a plastic bag or airtight container to prevent it from drying out. If you plan to store it for a longer period of time, wrap it in plastic and freeze it for up to three months.
Yoghurt: Natural yogurt, Greek yogurt, whole milk or other types of yogurt, can change the taste of Bazlama, but all of them work with this recipe. So if you are not a fan of natural yogurt, you can change it to your favorite
Yeast: You can use active yeast or instant dry yeast without any change. But if you want to use fresh yeast you need to triple the amount of yeast.
Special Tools (affiliate links): Prepware mixing Bowl with spatulas or Stand mixer | Rolling pin | Measuring Cups and SPOONS or Kitchen Scale | Field Cast-Iron Skillet Overall or Oval Electric Skillet | Slotted Turner.

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