Turkish Bazlama Bread (Soft Turkish Flatbread Recipe)
Turkish bread, known as Bazlama, is a tender, fluffy, and slightly chewy flatbread that you can easily prepare at home. It’s ideal for dipping, wrapping, or simply enjoying warm from the pan. With a handful of everyday ingredients, you can recreate this traditional Turkish flatbread in your own kitchen.
Ingredients (Makes 6–8 Flatbreads)
- 4 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon instant yeast (or active dry yeast)
- 1 cup warm water (about 110°F / 45°C)
- 1/2 cup plain yogurt, at room temperature
- 2 tablespoons olive oil (optional, for extra softness)
Step-by-Step Instructions
1. Activate the Yeast (for active dry yeast)
- If using active dry yeast:
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it rest for 5–10 minutes, until the mixture becomes foamy on top. - If using instant yeast:
You can skip this activation step and add the yeast directly to the flour in the next stage.
2. Prepare the Dough
- In a large mixing bowl, whisk together the flour and salt.
- Add the activated yeast mixture (or instant yeast), yogurt, and olive oil (if using).
- Mix with a spoon or your hands until a soft dough starts to come together.
If the dough feels very sticky, add extra flour, 1 tablespoon at a time, until it is manageable but still soft.
3. Knead the Dough
- Turn the dough out onto a lightly floured surface.
- Knead for about 8–10 minutes, until the dough is smooth, elastic, and slightly bouncy.
- If you prefer using a stand mixer, fit it with a dough hook and knead on medium-low speed for 5–7 minutes.
4. First Rise
- Lightly oil a clean bowl and place the dough inside, turning it once to coat with oil.
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free spot for 1–1.5 hours, or until it has doubled in volume.
5. Divide and Shape the Flatbreads
- Gently punch down the risen dough to release the air.
- Divide it into 6–8 equal portions, depending on how large you want the flatbreads.
- Shape each portion into a smooth ball.
- On a floured surface, roll or pat each ball into a round disc about 1/4 inch (0.5–0.6 cm) thick.
6. Cook the Bazlama
- Heat a dry non-stick skillet or cast-iron pan over medium heat.
- Place one dough disc into the hot pan.
- Cook for 1–2 minutes, until bubbles appear on the surface and the bottom has golden brown spots.
- Flip and cook the second side for another 1–2 minutes.
- Adjust the heat as needed so the bread browns nicely without burning and cooks through.
- Repeat with the remaining dough pieces, stacking the cooked flatbreads in a clean kitchen towel to keep them warm and soft.
Tips for Perfect Turkish Bazlama
- Temperature control: Medium heat works best. Too high and the outside burns before the inside cooks; too low and the bread may dry out.
- Extra softness: Brush the hot flatbreads with melted butter or a little olive oil right after cooking for a richer flavor and softer texture.
- Storing:
- Keep at room temperature in an airtight container for up to 2 days.
- For longer storage, freeze in a sealed bag with parchment between each bread. Reheat in a dry skillet or warm oven.
Serving Ideas
- Classic Turkish style: Serve warm with olive oil, hummus, or traditional dips such as cacik (yogurt with cucumber and herbs).
- Wraps and sandwiches: Use Bazlama as a base for kebabs, falafel, grilled meats, or roasted vegetables.
- Breakfast and brunch: Enjoy with cheese, honey, jam, or butter for a simple and comforting morning meal.
Final Thoughts
Bazlama, the soft Turkish flatbread, is a versatile bread that fits almost any meal. The combination of a pillowy interior and a subtle tang from the yogurt makes it especially satisfying. Whether you pair it with a full Turkish-inspired spread or use it as a wrap for your favorite fillings, this homemade flatbread is sure to become a staple at your table.
