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A freshly baked Turkish Bazlama bread, soft and round, on a wooden surface.

How to grow Turkish Bread - Bazlama

This recipe provides a method for preparing traditional Turkish Bazlama, a soft and fluffy flatbread, perfect for any meal. The process involves simple ingredients and yields delicious results.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 buns
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups All-purpose flour
  • 1 teaspoon Active dry yeast
  • 1 teaspoon Granulated sugar
  • 1 teaspoon Salt
  • 2 tablespoons Olive oil
  • 1.5 cups Warm water

Equipment

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Cast-iron skillet
  • Non-stick pan
  • Clean kitchen towel

Method
 

Preparation
  1. In a large bowl, combine flour, yeast, sugar, and salt, then stir in olive oil and warm water until a shaggy dough forms.
  2. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic, then place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
  3. Gently deflate the risen dough and divide it into 8 equal portions, then shape each portion into a smooth ball.
  4. On a lightly floured surface, roll each dough ball into a 6-8 inch round, about 1/4 inch thick, and cover them with a clean kitchen towel while you work.
Cooking
  1. Heat a cast-iron skillet or non-stick pan over medium-high heat until hot.
  2. Cook each bazlama for 2-3 minutes per side until golden brown and puffy, flipping once.
  3. Serve the warm bazlama immediately, optionally brushing with butter or olive oil.

Notes

For extra flavor, brush the cooked bazlama with melted butter mixed with a crushed garlic clove and fresh parsley. These flatbreads are best served warm and can be enjoyed with various dips, stews, or grilled meats.