Turkish Flat Bread (Bazlama)


This delicious, pillowy soft Turkish bread is a straightforward, one-bowl-no-mixer direction. It’s good with spread, tabouli, for wraps so abundant more!

If you're thinking that you have got to possess a small amount of geographical area heritage to form nice Turkish bread, assume again! This direction comes along quickly, while not a mixer and lowest kneading and rising. These delicious, tender, pita-type flatbreads square measure hard-baked in an exceedingly pan on the stovetop in minutes.

Flatbread has become fashionable eating place and market fare in recent years, however it’s positively not a brand new invention. Rather, it's a protracted history, originating in ancient Egypt. Over the years, several different cultures, together with Asian nation, Armenia, Iran, Uzbekistan, Afganistan, and Turkey have come back up with their own version of bread, all having slightly totally different characteristics. What’s extremely fascinating, is that some countries, like Turkey, have various styles of bread, every region of the country having its own distinct version.

In Turkey, bread could be a staple and there square measure outlets that solely sell this straightforward, delicious form of bread. the range is staggering. I’ve examine Pide, Lahmacun, Gözleme, Yufka, Lahmacun, and Bazlama, to call some. the most variations square measure within the form, toppings and preparation strategies.

The Turkish bread direction I’m sharing nowadays is Bazlama. Bazlama is analogous to naan and, in Turkey, is commonly baked over an out of doors, wood fire. Bazlama is additionally referred to as “village bread” as it’s typically oversubscribed in stands at Turkish markets. one in all the distinctions of Bazlama is that it’s created with Greek dairy product, creating the bread super tender and giving it a tasty tang.


  • 1 ¼ cups warm water 105-110˚F
  • 2 ¼ teaspoons active dried yeast 1 packet
  • 1 tablespoon sugar
  • ¾ cup Greek-style yogurt
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon kosher salt
  • 3 ¾ cups all-purpose flour
  • ¼ cup finely chopped flat leaf parsley


  1. Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
  2. Whisk in the Greek yogurt olive oil and salt.
  3. Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
  4. Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
  5. Preheat a medium saute pan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots. 
  6. Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
  7. Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
  8. When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm

Recipe From : The Cafe Sucre Farine

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