Ah! Bazlama is a soft, fluffy Turkish flatbread—kind of like a thick pita or naan—perfect for sandwiches, dips, or just with butter and cheese. 🫓✨
Here’s a straightforward recipe:
Bazlama (Turkish Flatbread)
Ingredients (Makes 4–6 breads)
- 3 cups (360 g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7 g) dry yeast
- 1 cup (240 ml) warm water
- 2 tbsp olive oil (plus extra for cooking)
Instructions
- Activate yeast
- In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make dough
- In a large bowl, combine flour and salt.
- Add yeast mixture and olive oil. Mix to form a soft dough.
- Knead 5–7 minutes until smooth and elastic.
- Let it rise
- Cover with a towel or plastic wrap. Let rise 1–1.5 hours until doubled.
- Shape the breads
- Punch down dough, divide into 4–6 equal portions.
- Roll each portion into a ½-inch thick circle (~6–8 inches diameter).
- Cook bazlama
- Heat a nonstick skillet or cast-iron pan over medium heat.
- Brush lightly with oil.
- Cook each flatbread 2–3 minutes per side until golden spots appear and bread puffs slightly.
- Serve
- Serve warm with butter, cheese, dips, or use for sandwiches.
Tips
- Flour: You can substitute part of the flour with whole wheat for a nuttier flavor.
- Soft crust: Cover cooked breads with a clean towel to keep them soft.
- Optional flavorings: Add a pinch of thyme, nigella seeds, or sesame seeds on top before cooking.
I can also give you a quick 20-minute bazlama recipe that skips the long rise and is perfect for weeknight cooking.
Do you want me to do that?
