Bazlama (Turkish Flatbread)

Bazlama is a soft and fluffy Turkish Flatbread that has gained popularity over the last few decades. It is one of the oldest Turkish bread recipes, and probably the favourite of many as well. It is versatile, very easy to make, and requires only a few ingredients that you might already have on hand.

Jump to:

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

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.

Bazlama is similar to Greek Pita Bread, and it is great for dipping into Chicken and Dumpling Soup, Moroccan Harira Lamb and Chickpeas Soup, 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 along with a bowl of Cacik (Turkish Yogurt Dip) and Turkish Rice Pilaf.

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.

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 breads 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.

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.

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.

Shape the Bazlama

When the dough doubled its size, divide it into 4 equal pieces (around 8 ⅓ oz/235 grams each) 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-sized 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 8" (20 cm) wide. Repeat the same with the remaining dough balls. Let the dough circles rest for another 10 minutes before cooking.

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.

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

Recipe 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 as a light lunch when served with a bowl of Cucumber Tomato Feta Cheese Salad, 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), Turkish Chicken Shish Kebab, Slow Cooked Lamb Tagine With Apricots, Kuzu Incik - Turkish Lamb Shank.

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

Related Recipes

For more easy homemade bread recipes why not try:

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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