Easy Bazlama Recipe (Turkish Flatbread)
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.
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.