Bazlama (Turkish Flatbread) Recipe

October 20, 2025 by admin

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Instructions:

1. Activate the yeast:

   • In a small bowl, mix the warm water with the sugar and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy. If it doesn’t bubble up, the yeast might be old, and you’ll need to try with fresh yeast.

2. Prepare the dough:

   • In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, olive oil, and yogurt.

   • Mix everything together with your hands or a spoon until a dough forms. Once it starts coming together, knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.

3. Let the dough rise:

   • Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.

4. Shape the dough:

   • Once the dough has risen, punch it down gently to release the air. Divide it into 6-8 equal pieces (depending on how large or small you want your flatbreads).

   • Roll each piece into a ball, then use a rolling pin to flatten each ball into a disc, about 1/4 inch (0.5 cm) thick.

5. Cook the Bazlama:

   • Heat a large non-stick skillet or griddle over medium-high heat. You don’t need any oil in the pan; the dough will cook perfectly on its own.

   • Place one disc of dough into the hot pan and cook for about 2-3 minutes, or until bubbles start to form on the surface. Flip the bread and cook for another 2-3 minutes on the other side until golden brown spots appear.

   • Repeat with the remaining dough pieces. You may want to lower the heat slightly if the bread is cooking too quickly on the outside before fully cooking through.

6. Serve:

   • Once cooked, transfer the Bazlama to a plate and cover it with a clean kitchen towel to keep it warm. Serve it warm with your favorite dips, stews, or grilled meats.

Serving Suggestions:

• Olive oil & spices: Serve Bazlama with a drizzle of olive oil and a sprinkle of za’atar or chili flakes.

• Yogurt: Pair it with a side of plain yogurt or labneh.

• Grilled meats: It’s delicious alongside grilled kebabs or Turkish-style lamb.

• Cheese & honey: For a sweet treat, top it with Turkish white cheese and drizzle some honey.

Bazlama is incredibly versatile and can be eaten for breakfast, as a snack, or as an accompaniment to a meal. Let me know how it turns out or if you’d like any variations!