You can say Bazlama is the Turkish version of naan or tortilla as it is light and fluffy and best eaten when fresh. It only has a handful of ingredients and great to eat as a meal or side dish. So are you ready to learn how to make Bazlama? Let’s get started!
This bread is one of my favorite bread because it is so light and fluffy which has everything to do with how you prepare the dough.
As opposed to Turkish pide bread this bread is flat even though it contains yeast. Pide bread is more like regular bread.
It is a leavened bread made with yeast. It is single-layered, flat, and round originating from Turkey.
As you can see these flatbreads are about 1 inch thick and small in size they are 4 inches and can be made up to 10 inches.
Due to the yeast and baking method, you get a nice big pocket that allows you to eat these as a pita or sandwich.
When fresh cut them open and fill with your favorite ingredients. This bread is best eaten fresh nothing can beat fresh bread.
To make these Turkish flatbreads you need a limited number of ingredients. Most of them you can find in your kitchen pantry or fridge.
Have the following ready when you start:
- Instant dry yeast
- Olive oil
How To Make Bazlama
When you start making this recipe start by sifting the flour into a bowl, you will love these big OXO mixing bowls.
Take 4 tablespoons of the flour and put it in a separate bowl for later. Then add salt and sugar to the flour and stir it through so it is combined in the flour.
Put the yeast into a small bowl and add a tablespoon of warm water and set aside.
Add water, yogurt, and yeast mixture to the flour and mix all the ingredients by hand with a circular motion starting in the middle of the bowl and slowly stirring out.
With every circular motion moving flour from the outside into the wet mix. You get something similar to a thick batter.
Combining The Dough
Now it is time to add the remaining flour using the following steps:
- Add 2 tablespoons to the mixture. Scrape the side of the bowl with your hands and keep on mixing the dough by hand until the 2 tablespoons of flour are incorporated. At this point, the mixture is still like a thick batter
- Then add 1 tablespoon of flour to the dough mixture and again keep mixing/kneading in the flour until it is absorbed
- Finally, add the remaining tablespoon to the flour and knead it into an elastic dough, and shape it into a ball
Put the dough in an oil greased bowl and put about 1 tablespoon oil on the dough.
Cover with a clean kitchen towel and let the dough rise for 1 hour. Sprinkle the ball of dough and a cutting board with flour.
Take the dough out of the bowl and it into a log. Cut in 8 equal pieces. Fold every piece in half and again and again and shape it into a small ball.
Let the dough balls rest for 10 minutes covered by a clean kitchen towel.
Take a dough ball and press down. Roll into a circle with a rolling pin about 5 inches wide. Let it rest on a cutting board and repeat for the other flatbreads.
Again cover with a kitchen towel and let it rest for 2 minutes. Roll every flatbread again and cover with a kitchen towel for at least 5 minutes.
Bake The Bazlama
Turn the flatbread after 30 seconds and heat the other side also for 30 seconds. Turn again and slowly you will see the dough rise like a balloon.
Do not press down just turn the flatbread so the other side can brown as well. Take out of the pan and set aside.
Repeat and bake the remaining flatbreads as described above.
Take a tablespoon of butter, prick it on a fork and brush the flatbreads with butter.
How To Store These Turkish Flatbreads
After baking, this bread is generally consumed fresh. Shelf life varies depending on storage conditions:
- Room temperature – if you want to eat it within a day or two let the bread cool after baking before storing it in a plastic bag like a Ziploc bag
- Fridge – you can also store these flatbreads in the fridge for a day or 2 and warm them to revive them
- Freezer – this is my favorite way of storage for all flatbreads as you can keep the longest. Store in a Ziploc freezer-safe bag or food storage container if it fits. You can keep them for at least 3 months
How To Reheat Bazlama?
You can take several ways to freshen your Bazlama:
- Stove – you can revive your bread using a pan or skillet. If you use them out of the freezer let them thaw first and sprinkle the Turkish flatbreads with water. Heat the skillet to medium and warm per flatbread for 1 to 2 minutes per side
- Griddle – if you own a griddle like this cast-iron griddle you can also warm your flatbread with it. This is a similar way to warming them in a skillet
- Oven – you can also heat your oven to 375F and wrap your bread in aluminum foil. Heat for 5-7 minutes and serve immediately
Can I Scale This Bazlama Recipe?
Yes, you can easily scale this recipe. You have two options:
- Half the recipe – but cutting all ingredients in half you can make 4 flatbreads instead of 8.
- Double the recipe – you can also make a big batch and double all the ingredients to make a total of 16 flatbreads
All the instructions remain the same. Only the cooking time will reduce when you cut the ingredients in half and increase when you double the ingredients.
Proofing time remains the same as the original recipe
How To Serve Bazlama Flatbread?
You can eat these flatbreads as you would a dinner roll. Rip pieces of bread and dip them in oil and seasoning.
As you get big pockets in this bread, open it and fill it with cheese and warm them in a cast-iron griddle like a toastie.
Ingredient options that you can add:
- Oven-roasted tomato salsa
- Greek whipped feta dip
- Chipotle aioli dip
- Sun-dried tomatoes spread
- Ham and cheese
Have fun making this Turkish flatbread recipe!
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Bazlama is Turkish flatbread and this bread is soft, fluffy and has big pockets. Great bread to eat as a side dish but also as a sandwich.
- 250-gram flour
- 90-gram yogurt
- 85-gram water
- 7-gram instant dry yeast
- 5-gram salt
- 5-gram sugar
- 1 tablespoon olive oil
- 4 tablespoons butter
- Put yeast in a small bowl, add 1 tablespoon warm water and set aside
- Sift flour. Take 4 tablespoons of the flour and put it in a separate bowl
- Add salt and sugar to the flour and stir it through so it is combined in the flour
- Add the water, the yogurt and the yeast mixture to the flour. Mix the ingredients by hand using a circular motion starting in the middle of the bowl. With every circular motion moving flour from the outside into the wet mix so you get a thick batter-like consistency
- Add the flour. First, add 2 tablespoons to the mixture. Scrape the side of the bowl with your hands and mix until the 2 tablespoons of flour are totally incorporated (note 1)
- Add 1 tablespoon of flour again keep mixing/kneading in the flour until it is totally absorbed
- Finally, add the remaining tablespoon to the flour and knead into an elastic dough and shape into a ball
- Put the dough in an oil greased bowl and put about 1 tablespoon oil on the dough
- Cover with a clean kitchen towel and let the dough rise for 1 hour. Sprinkle the ball of dough and a cutting board with flour. Take the dough out of the bowl and it into a log
- Cut in 8 equal pieces. Fold every piece in half and again and again and shape it into a small ball. Let the dough balls rest for 10 minutes covered by a clean kitchen towel
- Take a dough ball and press down. Roll into a circle with a rolling pin about 5 inches wide. Let it rest on a cutting board for 2 minutes and repeat for the other flatbreads
- Roll every flatbread again and cover with a kitchen towel for at least 5 minutes
- Pre-heat a skillet or griddle until hot. When the skillet is hot add bazlama flatbread dough circle in the pan (no oil or butter required)
- Turn the flatbread after 30 seconds and heat the other side also for 30 seconds. Turn again and slowly you will see the dough rise like a balloon
- Do not press down just turn the flatbread when it is brown so the other side can brown as well. Take out of the pan and set aside
- Bake the remaining flatbreads at described above
- Take a tablespoon of butter prick it on a fork and brush the flatbreads
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Note 1- At this point, the mixture is still like a thick batter
Calories: 123; Fat: 8g; Carbs: 8g; Protein: 4