If you are craving a versatile, warm, and fluffy bread that feels like a cozy hug from the inside, then you are going to love this Turkish Flatbread (Bazlama) Recipe. This simple yet incredibly satisfying flatbread has a light texture and subtle tang that makes it perfect for everything from scooping up dips to serving as the base for your favorite toppings. Once you try making it at home, you’ll wonder why you never baked your own bazlama before, because it’s that good and surprisingly easy to master!
Ingredients You’ll Need
This Turkish Flatbread (Bazlama) Recipe calls for a handful of simple, kitchen-friendly ingredients that come together to make fluffy, flavorful flatbreads. Each one plays a key role, from the yeast that makes the dough rise to the Greek yogurt adding that irresistible tenderness and slight tang.
- Lukewarm water (310 ml / 1 ¼ cups): Activates the yeast and hydrates the dough for perfect softness.
- Instant yeast (6 grams / 2 ¼ teaspoons): Gives the dough its airy rise, essential for that fluffy texture.
- Superfine/caster sugar (14 grams / 1 tablespoon): Feeds the yeast and helps the crust brown beautifully.
- Greek yogurt (180 grams / ¾ cup): Adds moisture and a subtle tang, making the flatbread wonderfully tender.
- Extra virgin olive oil (28 grams / 2 tablespoons): Brings richness and aids in browning the bread evenly.
- Salt (1 tablespoon): Balances flavors perfectly and enhances the overall taste.
- Plain flour (525 grams / 3 ¾ cups): The main structure of the dough, choose a good quality flour for best results.
How to Make Turkish Flatbread (Bazlama) Recipe
Step 1: Activate the Yeast and Sugar
Start by mixing lukewarm water, instant yeast, and sugar in a bowl. Let this mixture sit for about 10 minutes until it becomes bubbly and foamy. This bubbling is your yeast waking up and getting ready to work its magic on the dough, which is a crucial first step in getting that perfect rise.
Step 2: Combine Wet Ingredients
Once the yeast mixture is ready, add the Greek yogurt, extra virgin olive oil, and salt. Stir everything together until it’s well blended. These ingredients bring moisture, flavor, and that tender crumb to the flatbread that sets bazlama apart from other flatbreads.
Step 3: Incorporate the Flour
Sift in the plain flour and mix it through until your dough starts to come together. At this point, the dough may be quite sticky, but don’t worry—this is where your hands come into play.
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until it’s smooth, elastic, and no longer sticky. A well-kneaded dough will spring back when you poke it, which means your flatbread will have the perfect bounce and fluffiness.
Step 5: Rest and Divide
Divide the dough into 10 equal pieces and space them out on your kitchen surface with a damp teatowel covering them to keep them moist. Let the dough rest for 15 minutes. This short rest time allows the gluten to relax and the dough to slightly puff up, making it easier to roll out.
Step 6: Roll and Cook
Lightly flour your work surface and roll out each piece of dough to about ⅓ inch thick. Heat a tablespoon of olive oil in a heavy frying pan or cast-iron skillet over medium heat. Place each flatbread in the pan, cooking for 2 minutes until golden on the bottom, then flip and cook the other side until identically golden. The oil ensures a crispy yet tender crust with gorgeous golden spots.
Step 7: Keep Warm and Serve
Remove each cooked flatbread and set it aside on a plate. If you’re making a batch, keep the finished flatbreads warm by covering them with a clean kitchen towel. Soon you’ll have a stack of beautifully warm, fluffy Turkish flatbreads ready to enjoy!
How to Serve Turkish Flatbread (Bazlama) Recipe
Garnishes
The magic of this Turkish Flatbread (Bazlama) Recipe extends to how you serve it. One of the most delightful ways is to smear the flatbreads with creamy labneh or Greek yogurt blended with roasted garlic and scallions. These simple garnishes add freshness and a punch of flavor that complements the soft, warm flatbread beautifully.
Side Dishes
Bazlama pairs wonderfully with an array of side dishes. Try serving it alongside spiced minced beef for a hearty touch, fresh sliced tomatoes and cucumbers to add brightness, or grilled haloumi for that perfect salty-cheesy contrast. It’s also amazing dipped into soups or stews, soaking up all those rich flavors.
Creative Ways to Present
Want to elevate your Turkish Flatbread (Bazlama) Recipe even further? Use the flatbreads as a base for homemade pizzas, layering with tomato sauce, cheese, and your favorite toppings before warming in the oven. Or create a fun DIY shawarma wrap night by stuffing warm bazlama with grilled meats, pickled veggies, and sauces. The possibilities are endless and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover bazlama can be stored in an airtight container or zip-top bag at room temperature for up to 2 days without losing too much freshness. To keep them soft, place a slightly damp paper towel inside the container or bag with the flatbreads.
Freezing
If you want to make this Turkish Flatbread (Bazlama) Recipe ahead of time, they freeze beautifully. Separate each flatbread with parchment paper and freeze in a sealable bag for up to 1 month. This way, you can pull out just what you need whenever the craving strikes.
Reheating
Reheat frozen or day-old bazlama by warming them in a hot skillet for a minute on each side or wrapping them in foil and warming them gently in the oven. This method revives their softness and brings back that freshly made taste.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred for its thickness and tang, which helps create the right texture in the flatbread. Using regular yogurt may result in a slightly wetter dough, so you might need to adjust the flour amount accordingly.
Is it necessary to let the dough rest before cooking?
Yes, letting the dough rest allows the gluten to relax, making it easier to roll out and produces fluffier flatbread. Skipping this step could make your bread denser and tougher.
What type of flour works best for bazlama?
Plain all-purpose flour works well for this recipe. If you want a chewier texture, you can experiment with bread flour, which has a higher protein content.
Can I make the dough without yeast?
This recipe relies on yeast to create the traditional fluffy texture. Omitting yeast would result in a much denser bread, so it’s best to stick with the yeast for authentic bazlama.
How thick should I roll out the dough?
Rolling the dough to about one-third of an inch thick allows the bread to cook evenly and puff up nicely. Too thin and it will be crispy; too thick and it may not cook through.
Final Thoughts
There’s something truly comforting about homemade bread, and this Turkish Flatbread (Bazlama) Recipe brings that warmth right to your kitchen with minimal fuss and maximum heart. Whether you’re dipping, topping, or wrapping, these soft, fluffy flatbreads are sure to become a favorite in your meal rotation. Grab a bowl, flour your hands, and get ready to make bread magic happen—your taste buds will thank you!
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Turkish Flatbread (Bazlama) Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 flatbreads
- Category: Side Dish
- Method: Frying
- Cuisine: Turkish
Description
Bazlama, a traditional Turkish flatbread, is a versatile and delicious bread perfect for use as a pizza base, shawarma wrap, or simply dunked into soup. This easy-to-make recipe yields soft and fluffy flatbreads that are cooked on the stovetop in a skillet or frying pan. The combination of yogurt and olive oil in the dough makes these breads tender and flavorful. Once you master this recipe, it will become a staple in your kitchen.
Ingredients
Wet Ingredients
- 310 milliliters / 1 ¼ cups lukewarm water
- 180 grams / ¾ cup Greek yogurt
- 28 grams / 2 tablespoons extra virgin olive oil
Dry Ingredients
- 6 grams / 2 ¼ teaspoons instant yeast (1 small packet)
- 14 grams / 1 tablespoon superfine/caster sugar
- 1 tablespoon salt
- 525 grams / 3 ¾ cups plain flour
Instructions
- Activate Yeast: Place the lukewarm water, instant yeast, and superfine sugar in a bowl. Stir gently and set aside for 10 minutes until the mixture is bubbling and foamy, indicating the yeast is active.
- Mix Wet Ingredients: Add the Greek yogurt, extra virgin olive oil, and salt to the yeast mixture. Stir well to combine all ingredients thoroughly.
- Add Flour and Form Dough: Gradually add the plain flour while stirring to bring the dough together. Once combined, turn the dough onto a lightly floured surface.
- Knead the Dough: Knead by hand for approximately 5 minutes until the dough is no longer sticky and springs back when pressed, achieving a smooth and elastic texture.
- Divide and Rest: Divide the dough into 10 equal pieces. Place them on your kitchen surface spaced about 2 inches apart. Cover them with a damp tea towel and let them rest for 15 minutes to relax the gluten and make rolling easier.
- Roll Out Dough: Lightly flour your work surface again. Take one piece and roll it out to approximately ⅓ inch thick, shaping it into a round flatbread.
- Preheat Pan: Heat 1 tablespoon of olive oil in a heavy frying pan or cast-iron skillet over medium heat until the oil is hot but not smoking.
- Cook Flatbread: Lay the rolled dough into the hot pan. Cook for about 2 minutes until the bottom is golden brown. Flip the flatbread and cook the other side until also golden and cooked through.
- Keep Warm: Remove the cooked flatbread and place it on a serving plate. If cooking all at once, keep the cooked breads warm by wrapping them in foil or covering with a clean tea towel.
- Repeat and Serve: Continue with the remaining dough pieces, repeating the rolling and cooking process. Serve warm, optionally smeared with labneh or Greek yogurt mixed with roasted garlic and scallions, and topped with minced beef, sliced tomato, cucumber, or haloumi cheese as desired.
Notes
- To keep cooked flatbreads warm and soft, stack them and wrap in foil or keep covered with a clean tea towel.
- Flatbreads can also be used as a base for pizza or sandwiches like shawarma.
- For a gluten-free version, substitute plain flour accordingly but note texture changes.
- Adding a bit more olive oil to the pan can enhance browning and flavor.
- Ensure water is lukewarm (not hot) to properly activate the yeast without killing it.
