Bazlama

5 from 25 votes

This easy Bazlama recipe makes soft and fluffy Turkish flatbreads with yogurt, yeast, flour, and water. Cook them in a hot pan and serve warm with butter, dips, cheese, or grilled meat.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Side Dish

Cuisine: Turkish

Diet: Halal, Vegetarian

Servings: Bazlama

Calories: 534kcal

Author: Ayla Clulee

Ingredients

1 ¼ cups tepid water (300 ml/10 fl oz)
1 teaspoon sugar
1 teaspoon fast action dried yeast (¼ oz/7g pack) (or ⅓ oz/10 grams of fresh yeast)
½ cup plain natural yogurt (100 g / 3½ oz)
4 ½ cups strong white flour (550 g / 19½ oz)
½ tablespoon salt
butter (for brushing)

US Customary - Metric

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, and add the flour and salt. Mix all together to form a dough. 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 8 ⅓ oz (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 8" (20 cm) 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 is getting the dough consistency right. The dough should be soft and slightly sticky, not dry.
Let the yeast become foamy and bubbly before adding the rest of the ingredients. This shows that it is active.
Don’t skip the resting time after shaping the dough balls. It makes the dough easier to roll and helps the flatbreads cook better.
Use a heavy-based frying pan or skillet for even heat.
Adjust the heat as needed. If bubbles don’t appear after 45 seconds to 1 minute, increase the heat slightly. If the bottom browns too fast, lower the heat.
Brush the cooked bazlama with butter while warm for extra flavour and softness.
Keep the cooked flatbreads covered with a clean kitchen cloth or foil so they stay soft.
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.

Nutrition