Bazlama: Traditional Leavened Turkish Flatbread Recipe

Introduction

Bazlama is a soft, leavened Turkish flatbread that’s perfect for sandwiches or as a side to your favorite dishes. With a tender crumb and a slightly chewy texture, it’s easy to make at home and delicious fresh off the pan.

Ingredients

• 500 g all-purpose flour (~18 oz, 3 and 2/3 cups)
• 1 teaspoon salt
• 200 ml milk (4/5 cup, ~6.8 fl. oz)
• 100 ml warm water (2/5 cup, ~3.4 fl. oz)
• 1/2 teaspoon sugar
• 1 tbsp instant yeast

Instructions

1. Step 1: In a small bowl, mix together the milk, warm water, sugar, and instant yeast. Stir with a wooden spoon and let it rest for about 3 minutes until it becomes bubbly.
2. Step 2: In a large bowl, combine the all-purpose flour and salt.
3. Step 3: Pour the milk and yeast mixture into the flour. Stir until the dough begins to come together, then start kneading in the bowl. Adjust by adding more liquid if the dough feels too dry or a tablespoon of flour if it’s too sticky.
4. Step 4: Transfer the dough to a clean surface and knead for 5 minutes until smooth, elastic, and no longer sticky. Place the dough back in the bowl, cover with plastic wrap, and let it rest in a warm spot for about 12 minutes or until doubled in size.
5. Step 5: Turn the dough onto a floured surface and divide it into 4 equal pieces. Shape each piece into a ball by cupping your palm over each portion and moving it in a circular motion against the counter.
6. Step 6: Press or roll each ball into a circle about 6 inches in diameter and 3/4 inch thick. Cover with a damp cloth while you prepare to cook.
7. Step 7: Heat a stainless steel, cast iron, or enamel pan over medium-low heat. Once hot, place one dough circle in the pan and cook for 3 minutes on each side until light brown. Avoid flipping before the first side is cooked, and keep the heat low to ensure the bread cooks through without burning. Cook each side for an additional minute to ensure the center is fully cooked.
8. Step 8: Remove the bread from the pan, cut in half, and serve with butter or your preferred fillings.

Tips & Variations

• If the dough feels sticky, add flour gradually to avoid a tough bread.
• For a richer flavor, substitute some milk with yogurt.
• Try adding herbs like thyme or oregano to the dough for a savory twist.
• Cook bazlama on low heat to achieve a soft inside and evenly browned outside.

Storage

Store bazlama in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze the cooked breads in a sealed bag for up to 1 month. Reheat by warming in a dry skillet over low heat or briefly in the oven until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but activate it first by dissolving in warm water with sugar and letting it sit until bubbly before mixing with the flour.

What can I serve with bazlama?

Bazlama pairs wonderfully with dips like hummus or baba ganoush, can be used as sandwich bread, or served alongside soups and stews for dipping.

Bazlama: Traditional Leavened Turkish Flatbread Recipe

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Bazlama is a traditional leavened Turkish flatbread known for its soft, slightly chewy texture and light golden crust. Made with simple ingredients like flour, milk, water, yeast, and a touch of sugar, this flatbread is cooked on the stovetop in a hot pan until perfectly browned on both sides. Ideal for sandwiches or served warm with butter and fillings, Bazlama offers an authentic taste of Turkish cuisine that can elevate any meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 flatbreads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough Ingredients

• 500 g all-purpose flour (~18 oz, 3 and 2/3 cups)
• 1 teaspoon salt
• 200 ml milk (4/5 cup, ~6.8 fl. oz)
• 100 ml warm water (2/5 cup, ~3.4 fl. oz)
• 1/2 teaspoon sugar
• 1 tbsp instant yeast

Instructions

1. Prepare Yeast Mixture: In a bowl, combine milk, warm water, sugar, and instant yeast. Stir with a wooden spoon and let it rest for about 3 minutes until it becomes bubbly and activated.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour with salt, ensuring even distribution.
3. Combine Wet and Dry Mixtures: Pour the yeast mixture into the flour and begin mixing until the dough starts to come together. Start kneading gently in the bowl while checking the dough’s consistency. Add a bit more liquid if the dough feels too dry or sprinkle extra flour if it is too sticky.
4. Knead the Dough: Transfer the dough to a clean, floured surface and knead for approximately 5 minutes until smooth, elastic, and non-sticky. Place the dough back into the bowl, cover with plastic wrap, and allow it to rest in a warm place for about 12 minutes, or until it doubles in size.
5. Shape the Dough Balls: Once risen, place the dough onto a floured surface and divide it into 4 equal portions. Shape each portion into a smooth ball by cupping your palm over it and rolling in a circular motion to create friction.
6. Roll Out the Flatbreads: Press or roll each dough ball into a 6-inch diameter circle, approximately 3/4-inch thick. Cover them with a damp cloth while you prepare to cook.
7. Cook on the Stovetop: Heat a stainless steel, cast iron, or enamel pan over medium-high heat until hot. Place one dough circle into the pan then immediately reduce heat to low. Cook for 3 minutes on the first side without flipping early to ensure proper browning and cooking. Flip to the other side and cook for another 3 minutes. Then, flip both sides again, cooking approximately 1 more minute per side to ensure the center is fully cooked without burning the crust.
8. Serve: Slice the Bazlama in half and spread with butter or your favorite condiments or fillings for a delicious sandwich or as a side bread.

Notes

• Cooking on low heat prevents the bread from burning while allowing the center to cook fully.
• Use a heavy-bottomed pan such as cast iron or enamel for even heat distribution.
• If the dough feels sticky, add flour gradually during kneading to achieve the right texture.
• The dough should double in size during the resting period, indicating that the yeast is active.
• You can store leftover Bazlama wrapped in foil or plastic wrap at room temperature for 1-2 days or freeze for longer storage.

Keywords: Bazlama, Turkish flatbread, leavened bread, stovetop flatbread, traditional Turkish bread, easy flatbread recipe