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.


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.


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

Knead dough until soft and pliable, bounces back when poked. Let it rest covered for 1 hour until doubled in size. Divide into 8 pieces.

Roll each individual piece of dough into about ¼ inch thick round piece.

How to Make Bazlama

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.

Wrap cooked bazlama in a towel to keep them soft. Serve warm or cooled. Optionally, brush with melted butter or olive oil after cooking.

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