Bazlama is a soft and fluffy Turkish Flatbread that has become more popular over the last few decades. It is one of the oldest Turkish bread recipes, and probably the favorite of many as well.
Bazlama is traditionally cooked on outdoor stoves over a wood fire in the villages of Anatolia, but you can easily cook them at home on a good quality heavy-based pan or skillet.

Jump to:
Bazlama is similar to Homemade Pita Bread and it is great for dipping into soups or stews. It is also perfect for serving at breakfast/brunch, a very popular component of a traditional Turkish breakfast. This fluffy Turkish bread is best when served warm, freshly cooked.
What is Flatbread?
A flatbread is a type of thin bread made with flour, a type of liquid (generally water, milk or yoghurt), and salt. The dough is then portioned and rolled into flattened dough. Most flatbreads are unleavened, although some are leavened, such as Tawa Naan and Pita Bread.
Flatbreads have different thicknesses and you don't have to slice them. They can be plain or with toppings and there are many different ways of cooking them. You can bake them in an oven, fry them in hot oil, grill them over hot coals, and cook them on a hot pan, Tava, comal, or metal griddle. They are best when eaten freshly made but can be frozen and kept for up to 3 months.
Flatbread in Turkey is a staple and there are many different varieties such as Sucuklu Pide (Turkish Bread with Spicy Sausage), Turkish Lahmacun, Gozleme (Turkish Pancakes and Bazlama. The main differences are in the shape, toppings and cooking methods.
Why This Recipe Works?
- This frecipe for Turkish bread needs only five pantry ingredients that you might already have in hand.
- It is a very easy recipe to follow with step-by-step pictures and instructions.
- Bazlama is perfect for dipping soups or stews as well as for breakfast&brunch.
- It freezes beautifully. You can keep the leftovers in the freezer for up to 3 months.
Ingredients and Substitutes
- Strong white flour - It has a higher protein percentage than plain / all purpose flour and it gives more reliable results when making bread and bread rolls. You can replace it with plain flour as long as you don't mind a bit less chewy bread.
- Plain natural yoghurt - Use plain natural or Greek yoghurt with no added sugar or flavour.
- Fast action dried yeast - You can use 10 grams of fresh yeast instead.
- Sugar - A little of sugar goes long way. It feeds the yeast, enhances bread flavour, gives the crust a golden colour, and improves the crumb texture.
- Salt - Salt is necessary for steady and slow rise of the dough to develop the flavour of the bread.
How to Make Bazlama (Turkish Flatbread)?
Bazlama is surprisingly one of the easiest bread to make at home. You don't necessarily need a fancy fire stove, and you can cook them on a good-quality pan in just a few minutes. There are a few easy steps that you need to follow to achieve the best results:
Prepare the Bazlama Dough
Combine the yeast, sugar, and warm water into a bowl, and stir well. Let the yeast activate for 5-10 minutes until the mixture is foamy and bubbly. Whisk in the yoghurt, then add ¾ of the flour along with the salt. Mix all together to form a dough. Gradually add the remaining flour until you get the right consistency. Knead it for few minutes until you get a soft and slightly sticky dough.
Cover the bowl and let the dough rise until it doubles the size up. The rising time depends on the temperature of the room and it might take up to an hour.
Shape the Bazlama
When the dough doubled its size, divide it into 4 equal pieces and turn them into balls. I suggest using an electronic kitchen scale for this step but use your eyes and hands if you don't mind slightly different size bread.
Place the dough balls on a lightly floured surface, sprinkle some flour on top and let them rest for 10 minutes covered with a clean kitchen cloth. Take a dough ball and press it down. Roll it into a circle with a rolling pin about 20 cm (8")wide. Let the dough rest for another 10 minutes before cooking.
Cook the Bazlama
Heat a heavy-based frying pan on medium heat. When the pan is hot, place the dough in the pan. Roll another dough ball out as soon as the first one starts cooking so that it has enough time to rest. Lower the heat and cook the bazlama until bubbles appear on the surface and the bottom of the dough is golden brown. This should take 4 to 5 minutes. Flip the dough and bake for another 4 to 5 minutes.
Set it aside on a plate and lightly brush with butter. Cover the cooked bazlama with a clean kitchen cloth or tin foil to keep them warm. Repeat the same with the remaining dough and serve them when they are still warm.
Related Recipes
For more easy homemade bread recipes why not try:
Bazlama is great for dipping sauces, soups, or stews as well as making sandwiches. They are also perfect as a part of Turkish breakfast whether you dip them in Shakshuka or just spread Nutella on them. For more serving ideas, try this delicious Turkish flatbread out with Ezogelin Soup, Baked Prawns (Karides Guvec), Authentic Hummus, or Turkish Lamb Stew with Chickpeas.
You can keep this fluffy flatbread in the fridge for up to 2 days, or in the freezer for up to 3 months. Simply defrost and reheat them in the oven or on a pan, and they will taste as they are freshly cooked.
Yes, you can prepare the dough up to 3 days in advance. Simply let it rise and cover it with cling film before putting it in the fridge. When you want to cook, make sure you bring the dough back to room temperature before shaping and cooking.
Top Tip From the Chef
The most important step for a fluffy Bazlama bread is to get the consistency of the dough right. Add the water gradually as the humidity of the room might change the amount of water you need. To achieve a soft and fluffy bazlama texture requires a slightly soft and sticky dough.
I hope you enjoy the process of making this soft and delicious Bazlama as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!

Bazlama (Turkish Flatbread)
Equipment
Ingredients
- 300 ml tepid water
- 1 teaspoon sugar
- 1 teaspoon fast action dried yeast (7g) (or 10 grams of fresh yeast)
- 100 g plain natural yogurt
- 550 g strong white flour
- ½ tablespoon salt (12 g)
- butter (for brushing)
Instructions
- Combine the yeast, sugar and water into a bowl, and stir them well.
- Let the yeast activate for 5-10 minutes until the mixture is foamy and bubbly.
- Whisk in the yoghurt then add ¾ of the flour along with the salt. Mix all together to form a dough.
- Gradually add the remaining flour until you get the right consistency and knead it for few minutes until you get a soft and slightly sticky dough.
- Cover the bowl and let the dough rise until it doubles the size up. The rising time depends on the temperature of the room and it might take up to an hour.
- Divide the dough into 4 equal pieces (I suggest using a scale in this step) and turn them into balls.
- Place the dough balls on a lightly floured surface, sprinkle some flour on top and let them rest for 10 minutes covered with a clean kitchen cloth.
- Take a dough ball and press it down. Roll it into a circle with a rolling pin about 20 cm/8" wide. Let it rest for another 10 minutes before cooking.
- Heat a heavy-based frying pan on medium heat and place the dough in the pan when it is hot. Roll the other dough balls as soon as the first one starts cooking so they have enough time to rest.
- Lower the heat and cook until bubbles appear on the surface and the bottom of the dough is golden brown. This should take 4 to 5 minutes. Flip it and cook it for another 4 to 5 minutes.
- Set it aside on a plate and lightly brush it with butter. Cover the cooked bazlama with a clean kitchen cloth or tin foil to keep them warm.
- Repeat the same process with the remaining dough and serve them when they are still warm.
Video
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Helen
Lovely recipe.
I made this with spelt flour so it was wheat free, and it turned out beautifully.
Thanks for something a little different
X
Ayla Clulee
Dear Helen
Thanks for trying and sharing your experience and I am glad you liked it
Ayla x
Ayla
Lovely bread
Chrissy
This is definitely my go to recipe for flatbread. I’ve never had a fail.
Jenny
I wanted to try something different, and yes this was exactly that. Very fluffy, chewy and delicious. I will definitely be making it again!
Davina
Scrumptious! So easy to make, impossible to fail.
Liliana
Love this bread, such an amazing recipe.
Marie
Foolproof. I made this exactly according to the instructions. I used half white flour, half whole wheat. Bravo!
Juliana
These are so easy to make and foolproof! My family loves these delightful and fluffy flatbreads.
Elisa
It was simple to make and they were delicious. thanks.
Nadine
This recipe is an absolute keeper - just lovely, and they are delicious!
Rachael
These were so delicious and easy to make. Can’t wait to make them again. Thanks for a terrific recipe!
Lee
Just followed instructions, and it turned out amazing!!
Greg
Amazing, beautiful, they turn out soft and delicious, thank you.
Steph
I’ve made quite a few times this bazlama and the recipe works every time. Make frequently and store in freezer for when needed – thank you for a great recipe!!
Bernie
Just made these for the first time and it won’t be the last. So simple and delicious.Thanks for sharing.
Dilay
This was such a delicious recipe! Can’t wait to make it again, thanks!
Gary
This was quite lovely! Will definitely be doing this again.
Lucille
Love this recipe. I’ve made it many times before. This weekend I’ll be making it for guests.
Kathleen
I love the bread recipes. Thank you very much for sharing.
Nigella
A recipe that works really well first time. Excellent dough. Highly recommended.
Ayla Clulee
Hi, Nigella! Perfect, glad you enjoyed this recipe!
Best Wishes
Ayla
Roberta
I never realised that flat bread could taste this good. First time I made it it was too good to be true, so I made 2 more batches to be sure. Thank you for this wonderful recipe.
Roslyn
I made this delicious bread this past weekend for my family cookout. What a wonderful recipe. I have not tried it before and just love the flavour! This is a keeper definitely !! My family loved it too!
Blair
What a brilliant recipe. All my family loved it. Delicious. Thank you!