Here’s a traditional Bazlama bread recipe 🇹🇷—soft, fluffy Turkish flatbread that’s cooked on a pan and perfect with butter, cheese, or dips.
🍞 Bazlama Bread (Turkish Flatbread)
Prep time: 15 minutes
Rest time: 1 hour
Cook time: 10–12 minutes
Makes: 6–8 breads
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast (or 1 packet)
- 1 cup warm milk or water (about 110°F / 43°C)
- 2 tablespoons yogurt (traditional & makes it soft)
- 2 tablespoons olive oil or melted butter
Instructions
1. Make the dough
- In a bowl, mix warm milk/water, sugar, and yeast.
- Let sit 5–10 minutes until foamy.
- Add flour, salt, yogurt, and oil.
- Mix until a soft dough forms.
2. Knead & rise
- Knead 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm place 1 hour, until doubled.
3. Shape
- Divide dough into 6–8 balls.
- Cover and rest 10 minutes.
- Roll each ball into a circle about ½ inch thick.
4. Cook
- Heat a dry skillet or griddle over medium heat.
- Cook each bread 2–3 minutes per side, until puffed and golden with brown spots.
- Press gently with a spatula if needed to help it puff.
5. Finish
- Brush hot bazlama with melted butter (optional).
- Stack and cover with a cloth to keep soft.
🍽️ How to Serve
- With butter & honey
- With cheese, olives, and tomatoes
- As a sandwich wrap
- With soups or stews
⭐ Tips
- Keep heat medium—too hot will burn outside before cooking inside
- Thicker dough = softer bazlama
- Store wrapped at room temperature 1 day or freeze up to 1 month
If you want, I can also share:
- No-yeast bazlama
- Whole-wheat version
- Bazlama stuffed with cheese
Just tell me 😊