This Turkish Flatbread (Bazlama) is a soft, airy, and pillowy staple of Turkish cuisine that has been perfected over centuries. Traditionally cooked on a heavy griddle, this bread is known for its ability to puff up during cooking, creating a natural pocket perfect for filling with meats or simply slathering with melted butter. Its simple ingredient list belies a complex, slightly tangy flavor and a tender texture that makes it an irresistible accompaniment to any meal.
Ingredients
The Dough Base:
4 cups all-purpose flour.
$1\frac{1}{2}$ cups warm water (approx. 110°F).
1 tbsp active dry yeast.
1 tsp granulated sugar (to activate yeast).
The Enrichment:
1 cup plain Greek yogurt (at room temperature).
2 tbsp olive oil.
2 tsp salt.
The Finish:
Melted butter (for brushing).
Optional: Chopped fresh parsley or Nigella seeds.
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Instructions
Activate Yeast: Combine warm water, sugar, and yeast in a small bowl. Let it sit for 5–10 minutes until it becomes frothy.
Mix Dough: In a large bowl, whisk together the flour and salt. Create a well in the center and add the yeast mixture, yogurt, and olive oil.
Knead: Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky.
First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
Shape: Punch down the dough and divide into 8 equal portions. Roll each piece into a smooth ball and flatten into a circle about $\frac{1}{2}$ inch thick.
Second Rise: Cover the flattened circles and let them rest for another 15 minutes.
Cook: Heat a non-stick skillet or cast-iron griddle over medium heat. Place a dough circle in the pan. Cook for 1–2 minutes until bubbles form on top, then flip. It should puff up significantly. Cook for another 1–2 minutes until golden brown spots appear on both sides.
Final Touch: Remove from heat and immediately brush with melted butter. Stack them to keep them soft.
Variations
Garlic Butter Bazlama: Mix minced garlic and parsley into the melted butter before brushing.
Stuffed Bazlama: Before cooking, place a spoonful of feta cheese and spinach in the center of the dough ball, seal tightly, and roll flat.
Whole Wheat: Replace 2 cups of all-purpose flour with whole wheat flour for a heartier, nuttier flavor.
Serving and Storage
Service: Serve warm as a side for Healthy Pumpkin Soup or use as a wrap for grilled meats.
Storage: Keep wrapped in a clean kitchen towel or an airtight bag at room temperature for up to 2 days.
Freezing: This bread freezes exceptionally well. Wrap individual breads in parchment paper and place in a freezer bag for up to 3 months. Thaw and reheat in a dry skillet.
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