Fluffy and soft Bazlama bread is a great addition to any breakfast, lunch, or dinner table. This is a simple and straightforward recipe that will give you a versatile pan-fried flatbread everyone will love.

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A traditional Turkish flatbread, Bazlama is made on stove-top in a pan. It doesn’t have pockets like pita bread but it does have a soft pillowy texture. If you love homemade bread as much as I do, you should try my Lavash Bread, Turkish Pide Bread, or Persian Barbari Bread.

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Recipe Highlights: Bazlama

Cultural Influence: Bazlama is a traditional Turkish flatbread, often enjoyed with various Middle Eastern and Mediterranean dishes. It embodies the warmth and simplicity of Turkish cuisine.

Primary Cooking Technique: This flatbread is rolled out and cooked on a hot pan or griddle, creating a soft and pillowy texture with a slightly crisp exterior.

Suitable for: Vegetarian diets, offering a versatile base for a variety of meals or snacks.

Skill Level Required: Beginner-friendly, making it accessible to home cooks with limited baking experience. Perfect for those looking for a quick and satisfying bread without the need for an oven.

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Why You’ll Love This Bazlama Recipe

1. Soft and Pillowy Texture: Bazlama is known for its soft, fluffy texture. This is thanks to the combination of yogurt and yeast in the dough. Each bite is light, chewy and tender.

2. Quick and Easy Preparation: All you have to do is just a simple mix-and-knead process. Your flatbread comes together quickly. There’s no need for complicated baking techniques or extensive proofing, making it perfect for busy weeknights or last-minute meal prep.

3. Versatile and Adaptable: Bazlama is very versatile and can be enjoyed in many ways. For example, you can serve it with dips, use it as a wrap for your favorite fillings, or simply spread it with butter and honey for a delightful snack.

4. Perfect for Sharing: With a recipe that yields multiple flatbreads, Bazlama is ideal for gatherings and family meals. It’s an easy and enjoyable way to bring people together around the table, sharing the warmth and comfort of homemade bread.

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Bazlama Background

Bazlama is a traditional Turkish flatbread with deep roots in the rich culinary history of Turkey. Its origins can be traced back to ancient Anatolian cuisine, where flatbreads were a staple in everyday meals, valued for their simplicity and versatility.

Bazlama is often described as a thicker, softer version of pita bread. It is typically cooked on a griddle or in a skillet, which gives it a beautiful golden-brown exterior with a tender, fluffy interior. This unique texture makes Bazlama a beloved choice for wraps, sandwiches, or simply as a companion to a variety of dips and spreads.

It is commonly served in Turkish households and is often a key component of traditional Turkish breakfasts. Just like simit, it’s accompanied by fresh vegetables, olives, cheese, and a variety of jams and spreads. Furthermore, the straightforward preparation and quick cooking time make it a favorite among home cooks and professional chefs alike.

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Key Ingredients for Bazlama

• All-Purpose Flour: The base of Bazlama, providing structure and elasticity to the dough. For a lighter texture, you can sift the flour before combining with other ingredients.

• Salt: Enhances the overall flavor of the flatbread. A small amount goes a long way, so measure carefully.

• Sugar: Helps activate the yeast and balances the flavor. Using granulated sugar is standard, but you could experiment with honey or agave syrup.

• Instant Yeast: This is the leavening agent that helps the dough rise and become light and fluffy. Instant yeast doesn’t require proofing, making it convenient and easy to work with. Just mix it into the dry ingredients and it’s ready to go.

• Yogurt: Adds moisture, slight tanginess, and a rich texture to the dough. Using full-fat yogurt yields a softer, more tender flatbread. Make sure it’s at room temperature for best results.

• Water: Use warm (but not hot) water to encourage proper yeast activation and dough formation.

• Olive Oil: Contributes a subtle flavor and helps keep the bread soft. Extra virgin olive oil works best here.

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How to Make This Easy Turkish Flatbread

Follow these few easy steps to get a fluffy and delicious stack of Bazlama to serve with your favorite dishes.

Step 1

Add the wet and dry ingredients together in a bowl and mix until well-combined.

Step 2

Mix until a dough forms.

Step 3

Knead the dough well until it’s soft and pliable. The dough should bounce back when you poke it. Place the dough in a bowl, cover with plastic wrap and a kitchen towel. let it rest for 1 hour until double in size. Then divide the dough into 8 pieces.

Step 4

Roll each individual piece of dough into about 1/4 inch thick round piece.

Step 5

Cover the rolled-out dough rounds with a towel and let them sit as you preheat your pan on the stove top.

Step 6

Place dough rounds in center of heated pan and cook for 1 to 2 minutes on each side. Once golden brown, flip to cook other side.

Final Step

Keep the cooked bazlama wrapped in a kitchen towel so they remain soft. Serve warm or cooled. If desired, brush with melted butter or olive oil right after cooking.

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Serving Suggestions

Bazlama can be served with dips and soups, as a side with stews or salads, or even used to make sandwiches or wraps. Read on to check out some of my recipes that would pair well with this delicious Turkish flatbread.

Dips:

• Ezme
• Muhamarra (Roasted red pepper and walnut dip)
• Roasted garlic hummus
• Turkish smoky eggplant salad
• Labneh dip with roasted peppers

Stews and Soups:

• Turkish ground beef stew
• Turkish red lentil soup
• Turkish yogurt soup

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Tips To Make The Perfect Bazlama

Making the Dough:

• Use Warm Water: Ensure the water you use to activate the yeast is warm but not hot. Ideal temperatures are between 100°F and 110°F (38°C to 43°C). Water that’s too hot can kill the yeast, while water that’s too cold can slow down the activation process.

• Knead Well: Knead the dough for at least 5 to 7 minutes until it becomes smooth and elastic. This helps develop the gluten, giving the Bazlama a tender and chewy texture.

• Let it Rest: After kneading, allow the dough to rest in a warm, draft-free area to rise and double in size. This will ensure a soft and airy texture once cooked.

• Divide Evenly: When dividing the dough, you can use a kitchen scale for accuracy, ensuring all pieces are of equal size. This leads to uniform cooking and consistent results.

Prepping and Cooking:

• Roll Thinly: Roll out the dough to about ¼-inch thickness. This ensures that the flatbread cooks evenly without being too thick or doughy in the center.

• Preheat the Pan: Before cooking, ensure the pan or griddle is preheated to medium-high heat. This helps achieve the desired golden-brown crust and prevents sticking.

• Keep Warm: To keep the Bazlama warm and soft after cooking, cover them with a clean kitchen towel. This helps retain moisture and prevents the bread from drying out.

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Variations and Substitutes for Bazlama

Whole Wheat Bazlama: Swap out half of the all-purpose flour with whole wheat flour for a healthier version. This change adds a nutty flavor and more fiber, while still maintaining the signature soft texture.

Gluten-Free Bazlama: Use a 1:1 gluten-free flour blend in place of all-purpose flour to make this flatbread gluten-free. Make sure the blend contains xanthan gum or a similar binder to achieve the right texture.

Herb-Infused Bazlama: Add fresh or dried herbs to the dough for a burst of flavor. Try rosemary, thyme, or oregano for a Mediterranean twist.

Vegan Bazlama: To make this flatbread vegan, use plant-based yogurt. The rest of the recipe remains the same, allowing you to enjoy a delicious vegan flatbread.

Stuffed Bazlama: Create a filled flatbread by rolling out the dough, placing a filling such as spinach and feta, and folding it over. Cook as usual for a stuffed Bazlama that makes a perfect snack or light meal.

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Storage

If you have leftovers, store the flatbread in an airtight container or resealable plastic bag to keep it fresh. You can keep bazlama at room temperature for up to 2 days or in the fridge for up to a week. To reheat, warm the flatbread in a skillet or toaster for a few seconds to revive its softness and flavor.

Bazlama also freezes very well. Store the flatbread in a freezer bag and freeze for up to 3 months. Thaw in a toaster oven or a regular oven at 300 degrees F for 10-15 minutes.

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Frequently Asked Questions

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Other Turkish Recipes to Try

Turkish Recipes

Kabak Dolması- Turkish Stuffed Zucchini

Mediterranean recipes

Turkish Bulgur Pilaf Recipe

Turkish Recipes

Kumpir (Turkish Stuffed Baked Potatoes)

Turkish Recipes

Best Turkish Doner Kebab Recipe (Beef or Lamb)

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