Easy Bazlama Recipe (Turkish Flatbread)
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.
Servings 8 Loaf
Calories 395kcal
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.
