Turkish Bazlama Bread (Soft, Fluffy Turkish Flatbread)
Turkish bread, known as Bazlama, is a tender, airy, and lightly chewy flatbread that’s simple to prepare at home. It’s ideal for dipping, wrapping, or eating warm straight from the pan. With a short list of pantry staples, you can recreate this classic Turkish flatbread in your own kitchen.
Ingredients (Makes 6–8 Flatbreads)
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon instant yeast (or active dry yeast)
- 1 cup warm water (about 110°F / 45°C)
- 1/2 cup plain yogurt, room temperature
- 2 tablespoons olive oil (optional, for a softer crumb)
Instructions
1. Bloom the Yeast (Only for Active Dry Yeast)
- In a small bowl, stir together the warm water, sugar, and active dry yeast.
- Rest for 5–10 minutes, until foamy.
- If you’re using instant yeast, skip this step and add it straight to the flour.
2. Combine the Dough
- In a large bowl, mix the flour and salt.
- Add the yeast mixture (or instant yeast), yogurt, and olive oil (if using).
- Stir until a soft dough forms. If it feels overly sticky, sprinkle in a little more flour 1 tablespoon at a time.
3. Knead Until Smooth
- Move the dough to a lightly floured surface and knead for 8–10 minutes, until elastic and smooth.
- Or use a stand mixer with a dough hook for 5–7 minutes.
4. First Rise
- Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap.
- Let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
5. Portion and Shape
- Gently punch down the dough and divide into 6–8 equal pieces.
- Roll each piece into a ball, then flatten into a disc about 1/4 inch thick.
6. Cook the Bazlama
- Heat a dry non-stick skillet or cast-iron pan over medium heat.
- Cook one dough disc for 1–2 minutes until bubbles appear and the underside turns golden.
- Flip and cook the second side for 1–2 minutes more.
- Repeat with the remaining dough, stacking the cooked breads inside a clean kitchen towel to keep them warm and soft.
Tips for the Best Bazlama
- Use medium heat: This helps the flatbread cook through without scorching.
- Boost softness: Brush hot bread with melted butter or a little olive oil right after cooking.
- How to store: Keep in an airtight container for up to 2 days, or freeze for longer storage.
Serving Ideas
- Classic Turkish style: Pair with olive oil, hummus, or cacik (a yogurt-cucumber dip).
- For wraps and sandwiches: Fill with kebabs, falafel, or grilled vegetables.
- Breakfast favorite: Serve with cheese, honey, or jam for a satisfying start to the day.
Final Thoughts
Bazlama is a wonderfully versatile Turkish flatbread with a soft, pillowy texture and a gentle tang from yogurt. Whether you’re planning a Turkish-inspired meal or simply want an easy homemade bread for wraps and dips, this recipe delivers comforting results every time.
