Turkish Bazlama Flatbread
Bazlama
Bazlama is a soft, pillowy Turkish flatbread with a mild tangy flavor and tender, chewy texture. This round, golden bread puffs beautifully when cooked on a griddle, creating pockets perfect for stuffing or tearing. It's an essential everyday bread that brings authentic Turkish flavors to any meal.
Ingredients
Instructions
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Mix dry ingredients
Combine flour, baking powder, salt, and sugar in a large mixing bowl. Whisk together for 1-2 minutes until evenly distributed and no lumps remain. The mixture should be uniform and well-blended. Do not skip this step as uneven mixing will create inconsistent texture.
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Combine wet ingredients
In a separate bowl, whisk together yogurt, warm water, and olive oil for 2-3 minutes until smooth and well combined. The mixture should be creamy without any yogurt lumps visible. Do not use hot water as it will curdle the yogurt.
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Form the dough
Pour the wet ingredients into the flour mixture and stir with a wooden spoon for 3-4 minutes until a soft, slightly sticky dough forms. The dough should pull away from the sides but still feel tacky to touch. Do not overwork the dough or add extra flour as this will make the bread tough.
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Rest the dough
Cover the dough with a damp cloth and let it rest at room temperature for 20-30 minutes. The dough will become smoother and easier to handle as the flour fully hydrates. Do not skip this resting time as it's crucial for proper texture.
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Divide and shape
Divide the dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a circle about 15cm in diameter and 5mm thick. The rounds should be even thickness throughout for uniform cooking. Do not make them too thin or they will become crispy instead of soft.
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Heat the griddle
Heat a cast iron skillet or heavy griddle over medium-high heat for 4-5 minutes until very hot. Test by sprinkling a few drops of water - they should sizzle and evaporate immediately. The surface should be hot enough to create steam for proper puffing. Do not use oil on the cooking surface.
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Cook the bazlama
Place one round on the hot griddle and cook for 2-3 minutes until the bottom is golden and spotted. The bread should puff with steam bubbles forming. Flip and cook for another 1-2 minutes until the second side is golden and spotted. Do not press down with a spatula as this prevents puffing.
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Keep warm and serve
Wrap the cooked bazlama immediately in a clean kitchen towel to keep warm and soft. Stack them as you cook each one, covering the pile to maintain steam and prevent drying. Serve warm within 30 minutes for best texture. Do not leave uncovered or they will become tough.
Tips
Cooking Tips
Keep the cooked bazlama wrapped in a kitchen towel immediately after cooking to trap steam and maintain their soft, pillowy texture. The residual heat and moisture will keep them perfect for serving.
Alternatives
If you don't have yogurt, substitute with buttermilk using the same amount, though the flavor will be slightly different and less tangy. You can also use whole milk yogurt for a richer taste.
Serving & Storage
Serve bazlama warm with Turkish breakfast spreads, grilled meats, or use as a wrap for dรถner. Store leftovers wrapped in plastic for up to 2 days and reheat on a dry pan for 30 seconds per side to restore softness.
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