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bazlama turkish flat bread recipe
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5 from 24 votes

Bazlama (Turkish Flatbread)

This pillowy and delicious Turkish bread is very easy to make and extremely delicious!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, Side Dish
Cuisine: Turkish
Diet: Halal, Vegetarian
Servings: 4 Bazlama
Calories: 520kcal
Author: Ayla Clulee


  • 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)


  • 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 (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.



  • 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 electronic kitchen scale for this step but use your eyes and hands if you don't mind slightly different size bread.


Calories: 520kcal | Carbohydrates: 107g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 886mg | Potassium: 186mg | Fiber: 4g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 6mg