Name: Easy Turkish Flatbread (Bazlama)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Turkish
Ingredients: 250 g all-purpose flour (set aside 1/2 cup of flour to flour work surface); 105 g lukewarm water (100°F); 90 g unsweetened Greek yogurt (5% milkfat); 5 g active dry yeast; 5 g salt; 5 g sugar; 5 g olive oil; Olive oil, for brushing; Chopped parsley, for garnish; Red chili flakes, for garnish; Flaky salt, for garnish; Grated garlic, for extra flavor

The Ultimate 5-Step Guide to Making Easy and Fluffy Turkish Flatbread (Bazlama) at Home!

It’s time to bring the delicious taste of the Mediterranean right to your kitchen! Bazlama, a traditional Turkish flatbread, is not only easy to make but is perfect for pairing with all your favorite dishes. This fluffy bread is soft, pillowy, and can be enjoyed in so many ways. Whether you’re planning a cozy dinner at home or a sunny picnic in the park, Bazlama is sure to impress and satisfy your cravings. Let’s dive into how to make this delightful bread!

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

Why Make This Recipe

Why should you add Bazlama to your recipe collection? For starters, it’s incredibly versatile! Serve it alongside soups, salads, or grilled meats for a complete meal. Plus, the ingredients are simple and usually found in most kitchens. Making Bazlama is a fun and rewarding kitchen project that results in soft, warm bread that you can savor right out of the skillet. Not to mention, it’s a great way to impress your family and friends with your baking skills!

How to Make Easy Turkish Flatbread (Bazlama)

Making Bazlama is simple and straightforward. Follow these easy steps and you’ll have fresh, homemade flatbread in no time!

Ingredients:

250 g all-purpose flour (set aside 1/2 cup of flour to flour work surface)
105 g lukewarm water (100°F)
90 g unsweetened Greek yogurt (5% milkfat)
5 g active dry yeast
5 g salt
5 g sugar
5 g olive oil
Olive oil, for brushing
Chopped parsley, for garnish
Red chili flakes, for garnish
Flaky salt, for garnish
Grated garlic, for extra flavor

Directions:

Activate the Yeast: Start by mixing the lukewarm water, yeast, and sugar in a large bowl. Stir it well and let it rest for about 10 minutes until it bubbles and blooms, showing that the yeast is ready for action.
Form the Dough: Once your yeast is active, combine it with the remaining flour (minus the reserved 1/4 cup), salt, and yogurt. Mix until a shaggy dough forms. Knead the dough by hand, adding a tablespoon of reserved flour as needed to help with the stickiness. The dough should be soft, tacky, and a little sticky when it’s ready. If you’re using a stand mixer, use the dough hook and knead it on speed 2, adding flour gradually.
Rest the Dough: Grease your bowl and the top of the dough with a bit of olive oil. Cover it with plastic wrap or a towel and let it sit in a warm spot for 1-2 hours, or until it has doubled in size.
Create Dough Balls: Transfer the dough to your floured work surface and shape it into a large ball. Cut it into four equal pieces, rolling them into balls. Let these rest for 15 minutes under a covering of cling wrap.
Shape and Cook the Bazlama: Flatten one dough ball into a disc about 7 inches in diameter. In a preheated cast iron skillet, cook the disc over medium heat for about 2 minutes total, flipping several times until it puffs up and is golden brown. Repeat with the remaining dough.

Storage Instructions

To keep your Bazlama fresh and warm, cover it with a towel right after cooking. The towel traps steam, keeping the bread moist and delicious. Store any leftover flatbread in an airtight container at room temperature for up to two days.

How to Serve Easy Turkish Flatbread (Bazlama)

There are so many ways to enjoy your homemade Bazlama! Serve it warm with a drizzle of olive oil or a pat of butter. Top it off with fresh chopped parsley and red chili flakes for an extra flavor kick. Bazlama is perfect for scooping up your favorite dips, such as hummus or tzatziki, or as a side to a hearty soup or salad.

Tips to Make Easy Turkish Flatbread (Bazlama)

Hydration is Key: Make sure your water is lukewarm, around 100°F, to properly activate the yeast.
Be Gentle: When shaping the dough into balls, handle it gently to avoid overworking and developing too much gluten.
Temperature Check: If your kitchen is cold, let the dough rise in a warm spot, like near the oven when it’s on.

Variation

For a twist on traditional Bazlama, try adding herbs or spices directly into the dough. A pinch of cumin or dried oregano can add an aromatic touch, while cheese can be a delightful filling for a cheesy flatbread variation.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will give the Bazlama a nuttier flavor and slightly denser texture. You may need to adjust the liquid slightly for the best results.

2. How do I know when the Bazlama is fully cooked?
You’ll know the Bazlama is ready when it has puffed up and is golden brown on both sides. It should also sound hollow when tapped.

3. Can I freeze Bazlama?
Yes, you can freeze Bazlama! Just make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer bag. To reheat, simply warm it in a skillet or microwave.

Now that you have all the steps and tips, it’s time to get in the kitchen and make your own Easy Turkish Flatbread. Enjoy the deliciousness!