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    Cooking Gorgeous » Recipes » Turkish Recipes

    Bazlama (Turkish Flatbread)

    Published: Apr 17, 2021 · Modified: Jul 26, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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.

    This versatile flatbread is very easy to make and needs only a few ingredients you might already have in hand.

    Turkish flat bread bazlama cut in halves

    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:
    • What is Flatbread?
    • Why This Recipe Works?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • Storage Instructions
    • Recipe FAQs
    • Related Recipes
    • Bazlama (Turkish Flatbread)

    Bazlama is similar to Greek Pita Bread and it is great for dipping into Chicken and Dumpling Soup, Moroccan Harira Lamb and Chickpeas Soup, Türlü - Mediterranean Roasted Vegetables, or Kapuska\Turkish Cabbage Stew.

    It is also perfect for serving at breakfast/brunch, a very popular component of a traditional Turkish breakfast. This fluffy Turkish flatbread is best when served warm and freshly cooked.

    bazlama turkish flat bread recipe

    What is Flatbread?

    A flatbread is a type of thin bread made with flour, a type of liquid (generally water, milk, or yogurt), and salt. The dough is then portioned and rolled into flattened dough.

    Most flatbreads are unleavened such as Homemade Wheat Tortilla Bread, although some are leavened, such as Tawa Naan, Manakish with Za'atar and Cheese, and Turkish Pide Bread - Ramazan Pidesi.

    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.

    turkish pide with sucuk
    Sucuklu Pide is made with leavened dough, topped with spicy sausage, and baked in a hot oven

    Why This Recipe Works?

    • This recipe for Turkish flatbread 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, a video tutorial, 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 You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    • 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 yogurt - Use plain natural or Greek yogurt with no added sugar or flavor.
    • Fast-action dried yeast - You can use 10 grams of fresh yeast instead.
    • Sugar - A little sugar goes a long way. It feeds the yeast, enhances bread flavor, gives the crust a golden color, and improves the crumb texture.
    • Salt - Salt is necessary for the steady and slow rise of the dough to develop the flavor of the bread.

    Step-by-Step Instructions

    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 Dough

    Combine the yeast, sugar, and warm water in a bowl, and stir well. Let the yeast activate for 5-10 minutes until the mixture is foamy and bubbly.

    Water, sugar and yeast are mixed in a bowl

    Whisk in the yogurt, 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 a few minutes until you get a soft and slightly sticky dough.

    bazlama dough is in a bowl before rising

    Cover the bowl and let the dough rise until it doubles the size. The rising time depends on the temperature of the room and it might take up to an hour.

    bazlama dough doubled the size after rising

    Shape the Bazlama

    When the dough doubled its size, divide it into 4 equal pieces (around 235 grams each) and turn them into balls. I suggest using an for this step but use your eyes and hands if you don't mind slightly different size bread.

    3 dough balls for Bazlama

    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. Repeat the same with the remaining dough balls. Let the dough circles rest for another 10 minutes before cooking.

    Bazlama dough is rolled into a 20 cm circle

    Cook on a Pan

    Heat a heavy-based frying pan on medium heat. When the pan is hot, place the dough in the pan. 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.

    cooking bazlama on a pan

    Flip the dough and bake for another 4 to 5 minutes. 

    bazlama is flipped to cook the other side

    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 with the remaining dough and serve them when they are still warm.

    Top Tips From the Chef

    • The most important step for 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. Achieving a soft and fluffy bazlama texture requires a slightly soft and sticky dough.
    • Every stove cooks differently so you might have to adjust the cooking time accordingly. If you don't see the bubbles appearing on the top surface after about 45 seconds to 1 minute, increase the heat. If the underside of Bazlama is getting brown too fast, slightly decrease the heat.

    Serving Suggestions

    The same as Easy Rustic Sourdough Flatbread Recipe, Bazlama is great for dipping sauces, soups, or stews as well as making sandwiches. You can eat these delicious flatbreads as you would a dinner roll.

    They are also perfect as a part of Turkish breakfast whether you dip them in Shakshuka, have it with some delicious Turkish omelet Kaygana and Healthy Mediterranean Egg Salad, or just spread homemade Rhubarb Jam or Nutella on them.

    For more serving ideas, try this delicious Turkish flatbread out with Ezogelin Corbasi (Ezogelin Soup), Baked Prawns (Karides Guvec), Mediterranean Hummus Dip, Kuymak (Mihlama), Slow Cooked Lamb Tagine With Apricots, Etli Taze Fasulye - Green Bean Stew with Meat, Kuzu Incik - Turkish Lamb Shank, or Turkish Lamb Stew with Chickpeas.

    Storage Instructions

    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 if they are freshly cooked.

    Recipe FAQs

    How to reheat Bazlama?

    The easiest way to reheat your leftover flatbreads is to place them in a preheated oven to 190° (375° F) wrapped in tin foil and warm them up for 7-8 minutes.
    You can also reheat your bazlama bread using a pan or skillet. Simply heat the pan/skillet to medium and warm per flatbread for 1 to 2 minutes on each side.

    Can I make Bazlama ahead?

    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.

    Related Recipes

    For more easy homemade bread recipes why not try:

    • freshly made homemade toast bread
      Homemade Sandwich Bread
    • pitka bread recipe
      Pitka (Bulgarian Christmas Bread)
    • keema stuffed flatbread
      Keema Naan Bread
    • Turkish Pide Bread - Ramazan Pidesi

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this delicious Bazlama (Turkish Flat Bread) as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun!

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    bazlama turkish flat bread recipe

    Bazlama (Turkish Flatbread)

    Ayla Clulee
    This pillowy and delicious Turkish bread is very easy to make and extremely delicious!
    5 from 25 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Side Dish
    Cuisine Turkish
    Servings 4 Bazlama
    Calories 520 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 Rolling Pin
    • 1 frying pan

    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 (plus some extra for dusting)
    • 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 yogurt 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 a few minutes until you get a soft and slightly sticky dough.
    • Cover the bowl and let the dough rise until it doubles the size. 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 around 235 grams each, and turn them into balls. I suggest using an electronic kitchen scale in this step.
    • 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.
    • Repeat the same with the remaining dough balls. Let the dough circles 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.
    • 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

    Notes

    • The most important step for 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. Achieving a soft and fluffy bazlama texture requires a slightly soft and sticky dough.
    • Every stove cooks differently so you might have to adjust the cooking time accordingly. If you don't see the bubbles appearing on the top surface after about 45 seconds to 1 minute, increase the heat. If the underside is getting brown too fast, slightly decrease the heat.
    • 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.
    • The easiest way to reheat your leftover flatbreads is to place them in a preheated oven to 190° (375° F) wrapped in tin foil and warm them up for 7-8 minutes.
    • I suggest using an  for this step but use your eyes and hands if you don't mind slightly different size bread.

    Nutrition

    Calories: 520kcalCarbohydrates: 107gProtein: 15gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 886mgPotassium: 186mgFiber: 4gSugar: 3gVitamin A: 25IUVitamin C: 1mgCalcium: 51mgIron: 6mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses 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.

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    Reader Interactions

    Comments

    1. Helen

      July 02, 2021 at 5:37 pm

      5 stars
      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

      Reply
      • Ayla Clulee

        July 03, 2021 at 5:24 am

        Dear Helen
        Thanks for trying and sharing your experience and I am glad you liked it
        Ayla x

        Reply
    2. Ayla

      August 03, 2021 at 3:18 pm

      5 stars
      Absolutely loved this recipe! My first time making bazlama and was so happy it turned out perfect.

      Reply
    3. Chrissy

      March 24, 2022 at 5:49 am

      5 stars
      This is definitely my go to recipe for flatbread. I’ve never had a fail.

      Reply
      • Joe

        September 16, 2022 at 1:14 pm

        Just to let you know spelt is a form of wheat so it’s not wheat or gluten free.

        Reply
    4. Jenny

      March 25, 2022 at 5:13 am

      5 stars
      I wanted to try something different, and yes this was exactly that. Very fluffy, chewy and delicious. I will definitely be making it again!

      Reply
    5. Davina

      March 26, 2022 at 6:25 am

      5 stars
      Scrumptious! So easy to make, impossible to fail.

      Reply
    6. Liliana

      March 27, 2022 at 4:37 am

      5 stars
      Love this bread, such an amazing recipe.

      Reply
    7. Marie

      March 28, 2022 at 4:43 am

      5 stars
      Foolproof. I made this exactly according to the instructions. I used half white flour, half whole wheat. Bravo!

      Reply
    8. Juliana

      March 30, 2022 at 3:08 pm

      5 stars
      These are so easy to make and foolproof! My family loves these delightful and fluffy flatbreads.

      Reply
    9. Elisa

      March 31, 2022 at 4:02 am

      5 stars
      It was simple to make and they were delicious. thanks.

      Reply
    10. Nadine

      April 03, 2022 at 4:53 am

      5 stars
      This recipe is an absolute keeper - just lovely, and they are delicious!

      Reply
    11. Rachael

      April 05, 2022 at 4:42 am

      5 stars
      These were so delicious and easy to make. Can’t wait to make them again. Thanks for a terrific recipe!

      Reply
    12. Lee

      April 08, 2022 at 4:31 am

      5 stars
      Just followed instructions, and it turned out amazing!!

      Reply
    13. Greg

      April 09, 2022 at 5:12 am

      5 stars
      Amazing, beautiful, they turn out soft and delicious, thank you.

      Reply
    14. Steph

      April 13, 2022 at 2:48 pm

      5 stars
      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!!

      Reply
    15. Bernie

      April 24, 2022 at 5:49 am

      5 stars
      Just made these for the first time and it won’t be the last. So simple and delicious.Thanks for sharing.

      Reply
    16. Dilay

      May 01, 2022 at 5:33 am

      5 stars
      This was such a delicious recipe! Can’t wait to make it again, thanks!

      Reply
    17. Gary

      May 02, 2022 at 7:06 pm

      5 stars
      This was quite lovely! Will definitely be doing this again.

      Reply
    18. Lucille

      May 10, 2022 at 4:34 am

      5 stars
      Love this recipe. I’ve made it many times before. This weekend I’ll be making it for guests.

      Reply
    19. Kathleen

      May 13, 2022 at 2:20 pm

      5 stars
      I love the bread recipes. Thank you very much for sharing.

      Reply
    20. Nigella

      May 16, 2022 at 5:07 am

      5 stars
      A recipe that works really well first time. Excellent dough. Highly recommended.

      Reply
      • Ayla Clulee

        May 16, 2022 at 7:07 am

        Hi, Nigella! Perfect, glad you enjoyed this recipe!
        Best Wishes
        Ayla

        Reply
    21. Roberta

      June 05, 2022 at 5:13 am

      5 stars
      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.

      Reply
    22. Roslyn

      June 05, 2022 at 1:47 pm

      5 stars
      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!

      Reply
    23. Blair

      June 08, 2022 at 2:10 pm

      What a brilliant recipe. All my family loved it. Delicious. Thank you!

      Reply
    24. Anna

      May 01, 2023 at 5:03 pm

      5 stars
      I'd tried 3 different recipes for bazlama bread before yours and all three were not a patch on this one. This is excellent, the dough just soft enough and so tasty thanks to yoghurt! I've seen some Turkish YT recipes without yoghurt but that's just pita cooked on the hob in my view. This is so much better - and the bazlamas rise and inflate so gorgeously, you can never get bored of watching!

      Reply
      • Ayla Clulee

        May 02, 2023 at 4:18 am

        Thank you for sharing your feedback Anna!
        I'm thrilled you enjoyed it and that it turned out better than the other recipes you've tried. I agree, there's something so satisfying about watching the bread rise and inflate in the pan, right? I hope you continue to enjoy making and eating bazlama bread!
        Best wishes
        Ayla x

        Reply
    5 from 25 votes (2 ratings without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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