Bazlama: Traditional Leavened Turkish Flatbread Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 flatbreads 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Scale
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
- 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.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour with salt, ensuring even distribution.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
