Bazlama is a traditional Turkish flatbread known for its soft, round, and slightly thick texture. This bazlama recipe produces fluffy, tender bread with a lightly charred, golden surface. Cooked on a griddle or in a pan, it develops a subtle aroma and delicate flavor that makes it ideal for breakfast, sandwiches, or as a side for any meal.
The ingredients are simple: flour, water, yeast, and salt. When combined and rested properly, they form a dough that is easy to work with and yields a pillowy, satisfying result. Learning how to make bazlama allows you to enjoy freshly baked Turkish bread at home. Its soft interior and golden exterior make it versatile. Serve it warm with cheese, herbs, or spreads, or use it to scoop up stews and dips.
What sets bazlama apart from other flatbreads is its texture. Unlike thin, crispy breads, bazlama remains soft and airy while holding its shape. The gentle cooking process on a hot pan gives it a lightly charred flavor without toughening the crumb.
If you are interested in Turkish breads, you definitely need to check out the recipe of my favorite bread in the world: Simit.
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Bazlama
Cuisine: TurkishDifficulty: Easy2-4
servings30
minutes15
minutesIngredients
175 g water
5 g sugar
3 g instant yeast
270 g flour
4 g salt
Directions
- In a large mixing bowl, combine water, sugar, and instant yeast. Stir gently and let sit for 5 minutes until the mixture begins to foam.
- Add the flour and salt to the yeast mixture. Mix with a spatula or your hands until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook for about 5–6 minutes on medium speed.
- Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise for approx. 40 minutes, or until doubled in size.
- Once risen, gently deflate the dough and divide it into equal pieces. Shape each piece into a ball, cover, and let them rest for 15–20 minutes.
- On a lightly floured surface, roll each dough ball into a round, flat disc about 0.5–1 cm thick.
- Heat a dry non-stick or cast iron skillet over medium heat. Cook each flatbread for 2–3 minutes on each side, or until golden brown spots appear and it puffs up. Adjust heat if necessary to avoid burning.
- Brush with butter if desired and serve warm with cheese, olives, or your favorite spreads.
Notes
- Bazlama can be made with milk or yoghurt as well.
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