A soft, fluffy Turkish flatbread cooked on a skillet instead of baked in the oven. It’s slightly chewy, warm, and perfect for dipping in olive oil or serving with kebabs. Simple ingredients and quick preparation make it a staple in Turkish households.
Explanation
Bazlama is one of the most popular traditional breads in Turkey. Unlike oven-baked loaves, it’s cooked on a skillet or griddle, giving it a golden crust and pillowy interior. The dough is enriched with yogurt and olive oil, which add softness and flavor. It’s versatile—served with breakfast spreads, soups, or grilled meats. The recipe is beginner-friendly and requires no special equipment beyond a skillet.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 6–8
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- ½ cup plain yogurt (optional, for extra softness)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
Products for Using in Recipe
- For best Mediterranean flavor, use high-quality extra virgin olive oil.
- Greek or Turkish yogurt makes the bread softer and richer.
- A cast-iron skillet or griddle ensures even cooking and a golden crust.
- Unbleached flour gives a more authentic, rustic taste.
Instructions
- Activate yeast: Mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Make dough: In a large bowl, combine flour, salt, yogurt, and olive oil. Add yeast mixture and knead until smooth.
- Rest dough: Cover and let rise for 30–40 minutes until doubled in size.
- Shape bread: Divide dough into 6–8 balls. Roll each into a round flatbread (about ½ inch thick).
- Cook on skillet: Heat a non-stick pan or cast-iron skillet over medium heat. Cook each bread for 2–3 minutes per side until golden brown and puffed.
- Serve warm: Brush with butter or olive oil, and enjoy with dips, kebabs, or soups.