Bazlama Bread Recipe (2024)

In our family, bazlama holds a special place as a favorite Turkish flat bread that we make quite often, especially for weekend breakfasts. It's soft, easy to make, and goes with many foods. Making this simple bread has become a fun family tradition that reminds us of our heritage.

Flatbreads are a type of bread made with flour, water, and salt, rolled out into a flattened dough and cooked on a hot surface. They are a staple in many cultures worldwide, including the Middle East, South Asia, and the Mediterranean.

Turkey is famous for its diverse range of flatbreads, with bazlama being just one of them. Some well-known Turkish flatbread recipes we shared on Give Recipe include:

1. Lavash bread: A thin, soft bread often used as a wrap or served alongside dips and meze.
2. Ramadan pide bread: A thick, round bread with a unique pattern on top, traditionally consumed during the month of Ramadan.
3. Turkish pide pizza: A boat-shaped pizza topped with a variety of ingredients like cheese, meat, and vegetables.
4. Lahmacun: A thin, crispy flatbread topped with minced meat, tomatoes, and spices, sometimes referred to as "Turkish pizza."
5. Gozleme: A stuffed flatbread filled with ingredients such as cheese, spinach, or minced meat, cooked on a griddle.

Bazlama is another popular Turkish flatbread that is similar tonaan breadandpita bread. It is even known as Turkish pita bread or Turkish naan around the world.

Bazlama is known as the best flat bread forbreakfast in Turkeyand a star on the table at kebab restaurants.

This delightful and easy-to-prepare bread is soft and chewy, with a slightly golden exterior, making it perfect for a wide variety of dishes. It is mostly identified as a "village bread" because of the simple ingredients needed and the cooking method.

Traditionally, in Turkish villages, bazlama is cooked using a simple yet authentic method. Instead of modern stoves or ovens, the villagers prepare the bread on a "sac," which is a large, dome-shaped metal griddle or a convex clay or stone surface. The sac is placed over a wood fire, providing consistent heat for the bread to cook.

Of course, you don't need to follow the traditional village method to enjoy delicious bazlama at home. This versatile Turkish flatbread recipe can easily be made using a non-stick pan or a cast iron skillet on your stovetop.

Ingredients & Substitutions

One of the appealing aspects of our bazlama recipe is the simplicity of its ingredients, most of which are commonly found in your kitchen pantry. Here's a breakdown of each ingredient and its role in this delicious Greek yoghurt flatbread recipe, along with possible substitutions:

1. Active dry yeast:Responsible for making the dough rise, creating the soft, airy texture. An alternative is using instant dry yeast, which can be mixed in the dry ingredients. Check out thedifference between active dry yeast and instant yeastto learn more.
2. Sugar:A small amount of sugar helps activate the yeast by providing it with food to grow.
3. Lukewarm water: It has a temperature range of about 100°F to 110°F (38°C to 43°C). It should feel warm to the touch but not hot, as water that is too hot can kill the yeast and prevent the dough from rising properly.
4. All-purpose flour:The primary component of the dough, providing structure and chewiness. You can substitute it with whole wheat flour or a blend of both for a healthier option, but keep in mind that whole wheat flour absorbs more liquid, so adjust accordingly.
5. Salt:Enhances the flavor of the bread.
6. Yogurt:Use plainGreek yogurt. It adds a slight tanginess and moisture to the dough, contributing to the soft texture. You can substitute it with an equal amount of buttermilk or a mixture of milk and a small amount of vinegar or lemon juice.
7. Olive oil:Provides richness and moisture to the dough, making it easier to work with and imparting a subtle flavor. Other vegetable oils or melted butter can also be used as alternatives.

How To Make It

Creating delicious bazlama at home is a simple process that involves a few key steps. Here is our easy recipe for this Turkish flat bread:

Prepare The Dough

1. In a medium-sized bowl, whisk together the active dry yeast, sugar, and lukewarm water. Allow the mixture to sit for about 5 minutes in a warm place for proofing.
2. In a large bowl, whisk together the all-purpose flour and salt.
3. Add yogurt and olive oil to the flour and salt mixture. Stir well with a spatula.
4. Pour the yeast mixture into the large bowl and combine everything well with your hand. Keep ¼ cup water in a bowl on the side and wet your hand if the dough gets too sticky.
5. Knead the dough in the bowl for 3-4 minutes until everything holds together, forming a soft and slightly sticky dough.
6. Cover the bowl with plastic wrap and let the dough sit in a warm place for about 45-60 minutes, or until doubled in size.

Shape The Dough

1. Sprinkle some flour on the counter, transfer the dough onto it, and knead for about 5 minutes to remove any air. Dust your hands with flour to prevent sticking.
2. Form a large log with the dough and cut it into equal pieces – 12 pieces for small flatbreads or 6 pieces for larger ones.
3. Roll each piece of dough into a ball, folding the edges to the center and rolling them in your palm to create a smooth shape.
4. Place the dough balls on a floured surface and cover them with a kitchen towel to prevent drying.

5. One at a time, place a dough ball on a floured surface and flatten it using your middle three fingers or a rolling pin, aiming for a thickness of about 1 inch (2.5 cm).

Cook The Bread

1. Heat a non-stick pan over medium-high heat and place the flattened dough onto the pan.
2. Cook each dough for about 90 seconds, or until small bubbles appear on the top. Check the underside with a spatula – when you see brown spots, flip the bread and cook the other side for about 1 minute.
3. Once cooked, place the flatbread in a large kitchen towel to keep it soft and prevent drying.
4. Repeat this process for the remaining dough balls, cleaning the pan with a paper towel after cooking 3-4 flatbreads to remove any burnt flour.

Important Tips

• Yeastactivation:Make surethe water used to activate the yeast is lukewarm, neither too hot nor too cold. Water that is too hot can kill the yeast, while water that is too cold may not activate it properly. The ideal temperature range for lukewarm water is about 100°F to 110°F (38°C to 43°C).
• Kneading the dough:If the dough is too sticky,wet your hands with a little waterrather than adding more flour, which can make the bread denser. Remember this is supposed to be a soft dough.
• Rising time:Be patient and allow the dough to rise until it doubles in size.The time needed for rising can varydepending on the ambient temperature, so keep an eye on the dough and adjust the rising time accordingly.
• Shaping the dough:When shaping the dough balls and flattening them,dust your hands and work surfacewith flour to prevent sticking. However, use only a minimal amount of flour to avoid making the bread too dry.
• Cooking temperature:Monitor the heat level while cooking the bread. If the pan is too hot, the bread might burn on the outside before the inside is fully cooked. Conversely, if the heat is too low, the bread may not puff up properly and could become dry.Adjust the heat as neededthroughout the cooking process.
• Cleaning the pan:After cooking 3-4 flatbreads, clean the pan with a piece of paper towel toremove any burnt flour left. This helps maintain an even cooking surface and prevents any burnt taste from transferring to the remaining flatbreads.

Storing & Reheating

Proper storage and reheating of this simple bread can ensure that it remains soft and flavorful, even as leftovers. Here's how to store and reheat Bazlama effectively:

Storing:

1. Once they have cooled, wrap the flatbreads in a clean kitchen towel to keep them soft and prevent drying out.
2. Transfer the wrapped flatbreads to an airtight container or sealable plastic bag.
3. Store at room temperature for up to 2 days. For longer storage, place the container or bag in the refrigerator for up to a week.

Reheating:

1. Reheat it in a skillet or non-stick pan over low heat, flipping occasionally, until warmed through.
2. Alternatively, you can reheat them in the oven: Preheat your oven to 350°F (175°C). Wrap it in aluminum foil to retain moisture during reheating.Place the wrapped flatbreads on a baking sheet and heat them in the oven for 5-10 minutes, or until they are warmed through.

Serving Suggestions

Bazlama is a versatile Turkish bread that can be enjoyed in various ways. Here are some popular serving suggestions:

Traditional Turkish Breakfast:Bazlama is a favorite at Turkish breakfast tables, where it's often served alongside dishes likemenemen(a tomato and pepper dish with eggs),Turkish eggs, butter, honey,crumbled fetacheeseorgrilled halloumi cheese, black andgreen olives, and assorted jams (our favorite ismulberry jam) and Turkish tea. This combination provides a delightful mix of flavors and textures to start the day.

Soups:Serve it with your favorite soups, whether it's a heartyTurkish lentil soup, ezo gelin corba, oryogurt soup, a tomato-based soup likeroasted garlic tomato soup, or a comforting bowl of chicken orold fashioned cabbage soup. The bread adds a deliciously soft and chewy texture to the meal.

Sandwichesand Wraps:Use it as a base for sandwiches and wraps. Fill the pocket inside it with your choice of meats, cheeses, vegetables, and sauces. For example, try adoner kebaborAdana kebapwith lettuce, tomato, and garlic sauce or a veggie wrap with hummus, cucumber, and roasted red peppers.

Dipsand Spreads:It pairs well with various dips and spreads. Serve it with a bowl of extra virgin olive oil flavored some herbs or classic Mediterranean favorites such asTurkishhummus,no tahini baba ganoush, tzatziki, ezme sauce, or muhammara. You can also try it with regional Turkish dips likecacik(a yogurt, cucumber, and mint dip) orhaydari(a thick yogurt dip with feta cheese, garlic and herbs).

Accompaniment for Main Courses:Use it to soak up the delicious sauces and juices from main dishes likeTurkish lamb stew,kuru fasulye(bean stew),guvec(Turkish beef stew),meatball stew,kapuska(cabbage stew) orizmir kofte(Turkish meatballs in tomato sauce). The bread's soft texture is perfect for savoring every last bit of flavor.

Dessert:For a sweet treat, spread warm bazlama with butter and sprinkle it with a mixture of sugar and cinnamon or drizzle of honey and chopped nuts.

Variations

This is a versatile Turkish flat bread recipe and it can be adapted to suit different tastes and preferences. Here are some popular variations that you can try:

1. Make It With Whole Wheat:For a more wholesome and nutritious option, replace a portion or all of the all-purpose flour with whole wheat flour. This will result in a denser texture and a slightly nuttier flavor.
2. Make It Herb-infused:Enhance the flavor of your bazlama by adding fresh or dried herbs to the dough. Popular choices include dill, parsley, thyme, or rosemary. You can also add spices like cumin or nigella seeds for an extra kick.
3. Make It Stuffed:Transform bazlama into a satisfying meal by adding a filling. Spread a layer of your favorite filling, such asspiced ground beef, cheeses like feta, mozzarella, or Turkish white cheese,borek fillingslike spinach and feta, on half of the rolled-out dough. Fold the other half over the filling, press the edges together, and cook as instructed.
4. Make It Gluten-free:For those with gluten sensitivities, substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid content and kneading time to achieve the desired dough consistency.
5. Make It Vegan:Replace the yogurt with a plant-based alternative like soy or coconut yogurt oralmond milk buttermilk.

FAQs

Other Bread Recipes

• Cornbread Without Flour
• No Yeast Dinner Rolls
• Soft Dinner Rolls
• No Yeast Bread Loaf

Other Turkish Recipes

• Turkish Pogaca
• Simit Bread (Turkish Bagel)
• Potato Borek
• Su Boregi
• Tarhana Corbasi

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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• Author:
• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours
• Yield: 12 1x
• Category: Bread
• Method: Cooking
• Cuisine: Turkish

Instructions

Notes

Nutrition

• Serving Size:
• Calories: 206
• Sugar: 0.9 g
• Sodium: 199.7 mg
• Fat: 5.7 g
• Carbohydrates: 32.9 g
• Protein: 5.6 g
• Cholesterol: 1.4 mg

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