Turkish Bazlama flatbread is one of the simplest bread recipes you will ever try! Bazlama is a kind of flatbread that is popular in Turkey. It’s extra soft, tender, and it comes together in 10 minutes. It is a perfect hybrid of naan and pita bread and is made of a combination of dough and cheese. This delicious, pillowy-soft Turkish flatbread is out of this world! You could make them for breakfast or a simple snack.
Each bite of this fluffy Bazlama flatbread will take you on a trip to heaven! Enjoy making this easy bread recipe and serving it at your family and friends’ breakfast gatherings.
What Is Bazlama Flatbread?
Flatbread has grown in popularity as a restaurant and grocery store item in recent years, but it is not a new invention. Rather, it has a long history that dates back to ancient Egypt. The Turks have developed their own flatbread with slightly different characteristics. What’s fascinating about Turkey is that they have many different types of flatbread, with each region having its own distinct version. The primary distinctions are the shape, toppings, and cooking methods. It’s traditionally made in an underground oven.
Bazlama is also referred to as “village bread” because it is frequently sold in stands at Turkish markets. One of Bazlama’s distinguishing features is that Greek yogurt is added to the Ten Minute Multi-Use Dough!
Typically, it puffs up to make a pocket and can be stuffed. I added my little twist by adding parsley, Aleppo pepper, and white cheese to the dough. I made them thin since I added all these extra ingredients for the best Turkish Bazlama Flatbread.
Tips You Need To Know
If your dough is too sticky, add some flour and knead it until you’re satisfied with the consistency. If the dough is a tiny bit sticky, it will be okay.
Make sure to use the correct type of yeast.
If you’ve over-kneaded your dough, leave it a little longer to rise before shaping it.
I find it best to use a cast-iron pan. Heat it up on high, then lower it to low when you’re ready to cook the bread.
Spray cooking oil or put some olive oil on your hands to make it easier for you to work with the dough, especially if you are turning it into balls.
Cover the dough mixture with a blanket or two. You can also place it next to a heat source like a chimney during winter or the top of a stove while preheating it. This will help the mixture rise quickly.
If you make your dough balls larger (less than 15), your bread will most likely puff if you don’t roll it out (=not a bad thing at all; I just prefer it thin).
Dips and Spread
This bread is so addicting that you will want to have it on your dinner table every time.
Nutella, nut butter, cream cheese and jam, and a drizzle of honey make it a delicious snack.
It also goes perfectly with a cup of tea, try it with this Middle Eastern Mint Tea (Shai Bi Na’Na), you will love it!
Frequently Asked Questions (FAQs)
To ensure that your flatbread is cooked from the middle, cook it over medium heat. Once it bubbles up and has brown spots on the bottom, flip, and cover until browned from the other side.
Yes, you can make this Turkish bread dough ahead of time. All you have to do is form your dough and then refrigerate it. When you’re ready to enjoy, take it out, let it thaw at room temperature, then bake.
If you want to eat it within a day or two, let the bread cool completely and store it in a plastic bag at a room temperature.
Yes, absolutely. Let the bread cool completely and store it in a plastic bag. Freeze them for up to 3 months. When you need them, let them thaw at room temperature inside the bag or airtight container they were kept in.
Simplest ingredients to produce the yummiest Turkish Bazlama flatbread:
Flour: All-purpose flour is your best option.
Yeast: It helps provide an airy and light texture.
Sugar: It makes the dough rise faster as it is the food of yeast.
Baking powder: It gives a light texture.
Warm water: It keeps the dough soft for longer.
Yogurt: It leads to a significant improvement in bread quality and increases the volume and crumb softness.
Olive oil: Add olive oil to get a hearty Mediterranean flavor.
Salt: It helps balance the sweetness of the dough and enhances the flavor.
Chopped parsley: To garnish the Bazlama.
Cheese: The secret of this recipe.
Aleppo pepper: Adds a hint of spiciness.
Steps of Preparation
First, mix 2 cups of flour with the yeast, sugar, salt, and baking powder. Then add warm water.
Mix until no longer clumpy, and well incorporated.
Then, cover and set aside in a warm place for 10 minutes. It should have puffed up a bit once done.
Next, add the chopped parsley, Aleppo pepper, and cheese.
Then, add the remaining flour, yogurt, and olive oil. Knead by hand or by stand mixer for 5-7 minutes.
Now, divide into 15 equal-sized dough balls and let them sit on a floured surface and take one dough ball and roll it out to make a 4-inch circle.
Let it rest for 5-10 minutes while your pan is preheats. Add the flattened dough to the pan and cover.
Once bubbled up and has brown spots on the bottom, flip and cover until browned from the other side.
Brush with butter and enjoy!
Bazlama Turkish Flatbread
- 5 cups flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 tablespoon yeast
- 1½ cups warm water
- ¼ cup olive oil
- ½ cup yogurt
- 1 teaspoon salt
- 1 cup chopped parsley
- 2½ teaspoons Aleppo pepper
- 1 cup white cheese chopped fine, feta used here
- Mix 2 cups of flour with the yeast, sugar, salt, baking powder. Then add the warm water.
- Mix well until no longer clumpy, and well incorporated.
- Cover and set aside in a warm place for 10 minutes. It should have puffed up a bit once done.
- Add the chopped parsley, Aleppo pepper, and cheese.
- Add the remaining flour, yogurt, and olive oil and knead by hand or by stand mixer for 5-7 minutes.
- Divide into 15 equal-sized dough balls and let them sit on a floured surface, then take one dough ball and roll it out to make a 4-inch circle.
- Let it rest for 5-10 minutes while your pan preheats. Add the flattened dough to the pan and cover.
- Once bubbled up and has brown spots on the bottom, flip and cover until browned from the other side.
- Brush with butter and enjoy serving.
- If you make your dough balls larger, so less than 15, your bread will most likely puff if you don’t roll it out (not a bad thing at all, I just prefer it thin).
- I find it best to use a cast iron pan.
- Make sure your mixing bowl is large enough to accommodate the dough when it rises. Otherwise, transfer to a different bowl.
- Keep the flatbread covered with a cloth till ready to serve. This keeps the bread warm and soft.
- Slowly add flour. Getting the right dough consistency is essential for perfect Turkish flatbread. It should be soft and slightly sticky. Adjust the consistency by gradually adding flour, but not too much.
- Preheat a pan over medium heat. Place the flattened dough on the heated pan for about 10 seconds before flipping it over. Cook for another 20 seconds before flipping for 5 seconds.