If you love warm, pillowy breads that feel like a gentle hug from the inside, then you are going to adore this Turkish Flatbread (Bazlama) Recipe. This beloved traditional bread is incredibly soft, slightly tangy from the yogurt, and perfect for scooping up dips, wrapping around savory fillings, or simply enjoying fresh off the pan. With just a handful of simple ingredients, this flatbread transforms dinner and snacks into a cozy, mouthwatering experience. I’m beyond excited to share this recipe with you because once you try it, you’ll want to make it again and again.
Ingredients You’ll Need
The magic of Turkish Flatbread (Bazlama) lies in its simplicity. Each ingredient plays a crucial role in crafting a bread that is soft, elastic, and beautifully golden. From the creamy richness of Greek yogurt to the simple warmth of yeast, every component works harmoniously to create the perfect texture and flavor.
- ¾ cup warm water: Enough to activate the yeast and help form a soft dough.
- 3 teaspoons instant dry yeast: The key to that lovely rise and airy softness.
- ¾ teaspoon sugar: A little sweetness to support yeast activation.
- 390 g plain flour: The base of your bread, providing structure and bite.
- ½ cup full fat Greek yogurt: Adds tenderness and a subtle tangy flavor.
- 1 ½ teaspoons salt: Balances flavors and enhances the dough.
- 1 ½ teaspoons baking powder (optional): Helps the bread puff up beautifully.
- Olive oil for greasing: Keeps the dough moist and the cooking surface perfect.
How to Make Turkish Flatbread (Bazlama) Recipe
Step 1: Activate the yeast
Start by combining the warm water, instant dry yeast, and sugar in a cup. Give it a good stir and let it sit for about 5 minutes. You’ll know it’s ready when you see a bubbly, frothy layer, signaling the yeast is alive and kicking, which means your bread will rise beautifully.
Step 2: Mix the dough
Into the bowl of a stand mixer (or a large bowl if kneading by hand), add the plain flour, Greek yogurt, salt, baking powder, and your activated yeast mixture. Use the dough hook attachment to mix everything quickly until incorporated. This step is crucial for even distribution of ingredients, ensuring your bread is consistent in texture and taste.
Step 3: Knead to perfection
Turn your mixer on low and knead the dough for about 5 to 6 minutes until it becomes elastic and smooth. Depending on your flour and environment, if the dough pulls away from the bottom of the bowl quickly, add an extra tablespoon of water. This kneading process develops the gluten, giving your Bazlama that signature chew and softness.
Step 4: First rise
Lightly dust a clean work surface with flour and knead the dough by hand for just 30 seconds for a smooth finish. Drizzle a little olive oil in your mixing bowl, place the dough inside, and turn it over a couple of times to coat. Cover with a plate and leave it to rise for about an hour—until it doubles in size. Watching this transformation is one of the most satisfying parts of the process.
Step 5: Shape your dough
Gently lift the risen dough without punching it down, shape it into a small rectangle, then fold it like a letter into thirds or roll it up tightly. Cut this into 9 even pieces to ensure your flatbreads cook evenly and look uniform.
Step 6: Form dough balls
Place each piece into the palm of your hand, fold it in half, then pinch the sides to form a smooth ball. This technique helps create an even, tight crumb inside the bread. Rest these dough balls for another 15 minutes, covered with a clean tea towel, to relax the dough before rolling.
Step 7: Prepare the pan
Heat a non-stick pan or a large skillet over medium-high heat. Drizzle a bit of olive oil, then wipe the pan with a paper towel to leave just a thin film. This is perfect for cooking the flatbread without making it greasy.
Step 8: Roll out the dough
Lightly flour your surface and roll each dough ball to about 18cm (7 inches) in diameter. Keep a few rolled out at a time so you can cook one while prepping the others to save time and keep the process smooth.
Step 9: Cook your Bazlama
Once your pan is hot, place a rolled dough circle in the pan, wiping off excess flour first. Cook for about 1 minute until bubbles start popping on the surface, then flip and cook for another 45 seconds until puffed. Flip once more for 10 seconds to finish. Transfer the flatbread to a plate and cover with a clean towel to keep warm and soft.
Step 10: Repeat and enjoy
Keep cooking the rest of your flatbread, rolling out new dough balls while one cooks. This way, you always have several ready and fresh, making the entire batch irresistible.
How to Serve Turkish Flatbread (Bazlama) Recipe
Garnishes
This Turkish Flatbread (Bazlama) Recipe really shines when dressed with fresh garnishes. A drizzle of olive oil, a sprinkle of za’atar, or a smear of labneh cheese elevate its flavor instantly. Fresh herbs like parsley or mint add freshness and a pop of color that make each bite a delight.
Side Dishes
Serve your Bazlama alongside hearty stews, vibrant salads, or smoky grilled meats. It’s brilliant for mopping up sauces or serving as a base for kebabs and mezes. The soft texture and mild flavor make it incredibly versatile at any mealtime.
Creative Ways to Present
For a fun twist, try slicing the flatbread and using it as a base for mini pizzas or open-faced sandwiches. You can also stuff them with cheese and herbs, then lightly toast for a wonderful snack or party appetizer. The possibilities with this Turkish Flatbread (Bazlama) Recipe are endless and all delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container or wrap in foil at room temperature for up to 2 days. This keeps the bread soft and ready to enjoy without drying out.
Freezing
To keep your Bazlama longer, freeze them in a sealed plastic bag or container. They freeze very well and can be stored for up to 2 months. Perfect for prepping ahead or saving some for a future quick meal.
Reheating
Reheat your frozen or stored Bazlama by warming it in a hot pan for a minute or two on each side, or wrap in foil and warm gently in the oven. This brings back the soft, pillowy texture and fresh-baked aroma, making it taste just like the day you made it.
FAQs
Can I make Turkish Flatbread (Bazlama) Recipe without a stand mixer?
Absolutely! You can mix and knead the dough by hand. Just be patient and knead on a floured surface for about 8 to 10 minutes until the dough is smooth and elastic.
What’s the purpose of yogurt in this recipe?
Greek yogurt adds moisture, tenderness, and a subtle tang to the bread, making it softer and giving it a slight depth of flavor that plain water alone can’t achieve.
Is baking powder necessary in the Turkish Flatbread (Bazlama) Recipe?
Baking powder is optional but helps the bread puff up nicely and adds lightness. If you skip it, your Bazlama will still be delicious but a bit denser.
Can I use whole wheat flour instead of plain flour?
You can substitute some or all plain flour with whole wheat for a nuttier flavor and extra fiber. Just note that whole wheat dough may be denser and require a bit more water.
How do I know when the bread is cooked perfectly?
You’re looking for golden brown spots on both sides, an inviting puff on the second flip, and bubbles bursting on the surface. It should feel soft but set when you press lightly.
Final Thoughts
There’s something truly special about making your own Turkish Flatbread (Bazlama) Recipe from scratch. It’s simple, comforting, and incredibly rewarding. Whether you are a seasoned baker or just starting, this bread will bring warmth and joy to your kitchen and table. So roll up your sleeves, try this recipe, and prepare to fall in love with one of the most delightful flatbreads you’ll ever taste.
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Turkish Flatbread (Bazlama) Recipe
- Total Time: 2 hours
- Yield: 9 flatbreads
Description
Traditional Turkish Flatbread, Bazlama, is a soft and fluffy bread characterized by its slightly thick texture and delightful bubbles formed during cooking. This recipe combines warm water, instant dry yeast, all-purpose flour, Greek yogurt, salt, and optional baking powder to create a versatile flatbread perfect for various meals, made by pan-cooking individual rolled dough pieces to golden perfection.
Ingredients
Wet Ingredients
- ¾ cup warm water (180ml) + 1 tablespoon (20ml) if needed
- ½ cup full fat Greek yogurt (125ml)
Dry Ingredients
- 3 teaspoons instant dry yeast
- ¾ teaspoon sugar
- 390 g plain flour (all purpose flour) (3 cups / 13.8oz)
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder (optional)
Additional
- Olive oil for greasing and pan
Instructions
- Activate Yeast: Combine ¾ cup warm water, instant dry yeast, and sugar in a cup. Stir to mix and let sit for 5 minutes until frothy on top, indicating the yeast is active.
- Mix Ingredients: In the stand mixer bowl fitted with a dough hook, add flour, Greek yogurt, salt, baking powder, and the yeast mixture. Mix briefly to combine all ingredients.
- Knead Dough: Turn the mixer on low speed. If after 1 minute the dough pulls away from the bottom, add the extra tablespoon of water; if it still sticks at the bottom but pulls away from sides, skip the extra water. Continue kneading on low for 5-6 minutes until the dough is elastic and smooth.
- Shape and Proof Dough: Dust a clean surface lightly with flour. Knead the dough by hand for 30 seconds until smooth. Grease the mixer bowl lightly with olive oil, place dough inside, flipping it to coat well. Cover with a plate and let rise for 1 hour or until doubled in size.
- Divide and Fold Dough: Without punching down, gently lift dough onto work surface and shape into a small rectangle. Fold the bottom third over the middle, then the top third down over the top (like folding a letter), or roll it up. Cut into 9 equal pieces.
- Shape Dough Balls: Take one piece, fold it in half on your palm, then pinch the edges on the side in your palm creating a smooth ball. Repeat with all pieces and let them rest covered with a clean tea towel for 15 minutes.
- Prepare Pan: Heat a non-stick pan or large skillet over medium-high heat. Drizzle a little olive oil and wipe with a paper towel to leave just a light smear of oil.
- Roll Dough: Lightly flour a clean surface. Roll out one dough ball to about 18cm (7 inches) wide. Set aside and roll two more balls similarly so you have three ready.
- Cook Flatbread: When the pan is hot, re-roll the first dough to 18cm, brush off excess flour, and place in the pan. Cook for 1 minute until bubbles form on top. Flip and cook for 45 seconds until puffed. Flip again for 10 seconds and then transfer to a plate. Cover with a clean tea towel to keep warm.
- Repeat Cooking: Continue rolling and cooking the remaining dough balls, always having three rolled out and one cooking simultaneously, until all breads are cooked.
- Serve and Enjoy: Serve the bazlama warm, perfect for dipping, wrapping, or alongside your favorite dishes. Remember to leave a comment and rating to share your experience.
Notes
- Using full fat Greek yogurt helps create a tender texture for the bread.
- Baking powder is optional but can make the bread slightly fluffier.
- Adjust water quantity based on dough consistency as indicated during kneading.
- Do not punch down the dough after the first rise; handle gently to keep the airiness.
- Keep cooked flatbreads covered to retain moisture and softness.
- If rolling out and cooking multiple breads, multitask by rolling the next dough while one cooks for efficiency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
