Introduction
Soft, warm, and slightly chewy, Bazlama — also known as Turkish Flatbread — is one of Turkey’s most beloved traditional breads. Often cooked on a griddle rather than baked, it’s the perfect balance between a pita and naan: fluffy inside, lightly crisp on the outside, and absolutely irresistible when brushed with butter or olive oil. Whether served for breakfast with cheese and honey or as a wrap for grilled meats and veggies, Bazlama is a simple yet comforting bread that pairs with just about everything.
According to traditional Turkish cuisine data, Bazlama has become one of the most popular homemade breads globally, thanks to its quick preparation and minimal ingredients.
Ingredients List
🫓 Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 tsp instant yeast
- ¾ cup warm milk
- ¼ cup warm water
- 2 tbsp olive oil or melted butter
🧈 For Serving (Optional but Recommended):
- Melted butter or olive oil for brushing
- Fresh herbs or garlic for flavor
Timing
- Preparation Time: 15 minutes
- Resting Time: 1 hour
- Cooking Time: 15 minutes
- Total Time: ~1 hour 30 minutes
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large bowl, whisk together warm milk, warm water, sugar, and yeast. Let sit for 5 minutes until slightly foamy. Add flour, salt, and olive oil, then mix until a soft dough forms.
Step 2: Knead the Dough
Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic. Place back in the bowl, cover with a damp towel, and let rise for 1 hour, or until doubled in size.
Step 3: Shape the Flatbreads
Once risen, punch down the dough and divide it into 6 equal balls. Roll each ball into a circle about 6–7 inches wide and ¼ inch thick.
Step 4: Cook the Bazlama
Heat a non-stick skillet or griddle over medium heat. Cook each flatbread for 1–2 minutes per side, or until golden spots appear and it puffs up. Press gently with a spatula to ensure even cooking.
Step 5: Serve Warm
Brush immediately with melted butter or olive oil and sprinkle with herbs or garlic if desired. Serve warm — soft, fluffy, and delicious!
Nutritional Information (per flatbread)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 6 g |
| Fat | 6 g |
| Carbohydrates | 33 g |
| Fiber | 1 g |
| Sodium | 220 mg |
Tips for Perfect Bazlama
- Use warm liquids (not hot) to activate the yeast properly.
- Let it rise fully — that’s the secret to a soft and fluffy texture.
- Cook on medium heat to avoid burning the outside before the inside is done.
- Cover cooked bazlama with a towel to keep them soft and warm.
Healthier Alternatives
- Whole Wheat Version: Replace half the flour with whole wheat flour for more fiber.
- Dairy-Free: Use plant-based milk or water only.
- Low-Fat: Brush with olive oil instead of butter.
- Herb-Infused: Add dried oregano, thyme, or parsley directly into the dough for flavor.
Serving Suggestions
- Serve with feta cheese, olives, and honey for a traditional Turkish breakfast.
- Pair with grilled meats, kebabs, or hummus for lunch or dinner.
- Use as a wrap for chicken, falafel, or veggies.
- Enjoy simply with garlic butter or labneh — heaven in every bite!
Common Mistakes to Avoid
- Skipping rest time: It prevents the dough from becoming airy and soft.
- Using too much flour: Makes the dough dry and heavy.
- Cooking on high heat: The bread will burn before cooking through.
- Not brushing after cooking: Butter or oil keeps it moist and flavorful.
Storing Tips
- Room Temperature: Wrap in a towel or airtight bag for up to 2 days.
- Refrigerator: Store up to 5 days and reheat on a pan.
- Freezer: Freeze cooked flatbreads between parchment paper for up to 2 months. Reheat directly on a skillet or in the oven.
Conclusion
Soft, pillowy, and irresistibly golden, Turkish Bazlama Flatbread is the ultimate comfort bread — simple to make, beautifully fluffy, and endlessly versatile. 🫓✨ Whether enjoyed warm with butter or filled with your favorite toppings, it’s a recipe that brings a taste of Turkish tradition right to your kitchen.
FAQs
1. Can I make Bazlama without milk?
Yes! Use warm water or plant milk for a dairy-free version.
2. Why didn’t my bread puff up?
Your skillet may not have been hot enough, or the dough didn’t rise fully.
3. Can I bake Bazlama in the oven?
Yes — bake at 400°F (200°C) for 8–10 minutes, though the pan version gives a softer texture.
4. Can I stuff it with cheese or herbs?
Absolutely! Add feta, mozzarella, or spinach before cooking for a stuffed Bazlama variation.
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