How to Make Authentic Turkish Bazlama: Soft Flatbread Recipe
Bazlama is one of Turkey’s most beloved flatbreads, and once you taste its pillowy softness and subtle tang, you’ll understand why families have been making this recipe for generations. Picture this: you’re walking through a bustling Turkish market, and the aroma of freshly baked bread draws you to a small bakery where golden rounds of bazlama are cooling on wooden boards.
This traditional flatbread, with its characteristic soft texture and slightly chewy crust, has been a staple in Turkish households for centuries. Unlike other flatbreads that can be dense or dry, bazlama strikes the perfect balance between lightness and substance, making it ideal for everything from breakfast spreads to dinner wraps.
Why You’ll Love This Recipe
I’ll never forget the first time I attempted to recreate the bazlama I’d fallen in love with during a trip to Istanbul. After several failed attempts that resulted in tough, flavorless discs, I finally discovered the secret: the perfect ratio of milk to water in the dough. This creates that signature tender crumb that makes bazlama so irresistible.
What makes this recipe truly special is its versatility and simplicity. You don’t need a fancy oven or specialized equipment – just a regular skillet or griddle will do. The dough comes together quickly, and while it needs time to rise, the active preparation time is minimal.
Plus, these flatbreads freeze beautifully, so you can make a batch on Sunday and enjoy fresh-tasting bazlama throughout the week. Explore more trending recipes here to discover other authentic international breads that will transport your kitchen around the world.
Ingredients List
This recipe yields 6 pieces of 18cm bazlama and uses simple pantry staples that you likely already have on hand. The combination of milk and water in the dough creates the perfect texture, while a touch of sugar helps activate the yeast and adds subtle sweetness.
| For the Dough | Amount | Notes |
|---|---|---|
| Bread flour or all-purpose flour | 500g (4 cups) | Bread flour gives better texture |
| Warm milk | 160ml (2/3 cup) | Should be lukewarm, not hot |
| Warm water | 160ml (2/3 cup) | Same temperature as milk |
| Instant dry yeast | 10g (1.5 tbsp) | Active dry yeast works too |
| Sugar | 10g (1 tbsp) | Helps activate yeast |
| Salt | 8g (0.8 tbsp) | For flavor enhancement |
| For the Topping (Optional) | Amount | Notes |
|---|---|---|
| Melted unsalted butter | 20g | Olive oil works as substitute |
| Chopped fresh parsley | To taste | Adds color and freshness |
Find more quick weeknight recipes here for additional bread and dinner ideas that fit perfectly into your busy schedule.
Step-by-Step Directions
Step 1: Prepare the Yeast Mixture
In a small bowl, combine the warm milk, warm water, sugar, and instant dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates that your yeast is active and ready to create the perfect bazlama texture.
Step 2: Make the Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms. The dough will be slightly sticky at first, which is exactly what you want for soft bazlama.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. The dough should spring back when you poke it with your finger. If it’s too sticky, add a tablespoon of flour at a time.
Step 4: First Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size. This rising period is crucial for developing the characteristic soft texture of bazlama.
Step 5: Divide and Shape
Punch down the risen dough and divide it into 6 equal portions (approximately 140g each). Roll each portion into a ball, then use a rolling pin to flatten each ball into a circle about 18cm in diameter and 0.5cm thick.
Step 6: Second Rise
Place the shaped bazlama on parchment paper, cover with a kitchen towel, and let them rest for 20-30 minutes. This second rise ensures the flatbreads remain tender and pillowy.
Step 7: Cook the Bazlama
Heat a cast-iron skillet or heavy-bottomed pan over medium heat. Cook each bazlama for 2-3 minutes on each side until golden brown spots appear and the bread puffs slightly. The internal temperature should reach 190°F (88°C).
Step 8: Finish and Serve
Brush the warm bazlama with melted butter and sprinkle with fresh parsley if desired. Serve immediately while still warm for the best texture and flavor.
Exact Timing to make Bazlama
- Prep Time: 20 minutes
- First Rise: 60 minutes
- Shaping: 10 minutes
- Second Rise: 25 minutes
- Cooking Time: 18 minutes (3 minutes per bazlama)
- Total Time: 2 hours 13 minutes
- Active Cooking Time: 35 minutes
Nutritional Information
Each serving of bazlama (1 piece) provides a balanced combination of carbohydrates and protein, making it an excellent choice for sustained energy. The addition of milk contributes calcium and protein, while the moderate calorie content makes it suitable for various meal plans.
| Nutrient | Per Serving (1 bazlama) | % Daily Value | Health Benefits |
|---|---|---|---|
| Calories | 285 | 14% | Provides sustained energy |
| Total Carbohydrates | 52g | 17% | Primary energy source |
| Protein | 9.2g | 18% | Muscle maintenance and satiety |
| Total Fat | 3.1g | 4% | Essential fatty acids |
| Saturated Fat | 1.8g | 9% | Flavor enhancement |
| Dietary Fiber | 2.1g | 8% | Digestive health support |
| Sugar | 2.8g | – | Natural milk sugars |
| Sodium | 325mg | 14% | Electrolyte balance |
| Calcium | 65mg | 7% | Bone health support |
| Iron | 2.8mg | 16% | Oxygen transport |
| Magnesium | 28mg | 7% | Muscle function |
| Potassium | 145mg | 3% | Heart health |
Nutritional values are calculated based on standard ingredient databases and may vary depending on specific brands used. Values exclude optional butter topping.
Healthier Alternatives
Traditional Bazlama can be easily modified to accommodate various dietary preferences and health goals without sacrificing its signature soft texture and authentic flavor. Explore more healthy recipe ideas here for additional nutritious options that complement your meal planning.
| Dietary Need | Ingredient Swap | Modification Details | Nutritional Benefit |
|---|---|---|---|
| Whole Grain | Replace 50% all-purpose flour with whole wheat flour | Use 250g whole wheat + 250g all-purpose flour | +4g fiber, +2g protein per serving |
| Lower Carb | Substitute 25% flour with almond flour | Use 375g regular flour + 125g almond flour | -8g carbs, +3g protein, +healthy fats |
| Dairy-Free | Replace milk with oat milk or almond milk | Use same quantity of plant-based milk | Reduces saturated fat, adds vitamins |
| Lower Sodium | Reduce salt by half, add herbs | Use 4g salt + dried oregano/thyme | -162mg sodium per serving |
| Protein Boost | Add 2 tbsp vital wheat gluten | Mix with flour before adding liquids | +6g protein per serving |
| Vegan Option | Use plant milk + replace butter with olive oil | Ensure yeast is vegan-certified | Eliminates animal products |
| Gluten-Free | Use gluten-free flour blend + xanthan gum | Add 1 tsp xanthan gum if not in blend | Suitable for celiac diets |
| Lower Calorie | Replace 25% flour with Greek yogurt | Use 375g flour + 125g Greek yogurt | -45 calories, +4g protein |
Serving Suggestions
Traditional Turkish Breakfast Spread
Serve warm bazlama alongside traditional Turkish breakfast items like beyaz peynir (white cheese), honey, jam, sliced tomatoes, and cucumbers. The soft texture of bazlama makes it perfect for spreading with butter and honey, or for creating small breakfast sandwiches with cheese and fresh vegetables.
Mediterranean Wrap and Sandwich Base
Transform your bazlama into versatile wraps filled with grilled vegetables, hummus, and fresh herbs, or use it as a base for Mediterranean-style sandwiches with olive tapenade, roasted red peppers, and fresh mozzarella. The pliable texture holds fillings beautifully without tearing.
Accompaniment to Soups and Stews
Bazlama serves as an excellent accompaniment to hearty Turkish soups like lentil soup (mercimek çorbası) or alongside stews and kebabs. Its ability to absorb flavors while maintaining structure makes it ideal for dipping and sopping up delicious sauces.
Common Mistakes to Avoid
Overheating the Milk and Water
One of the most common errors when making bazlama is using liquid that’s too hot, which kills the yeast and prevents proper rising. The milk and water should feel comfortably warm to the touch (around 110°F/43°C), similar to a baby’s bath water. Always test the temperature with your wrist or use a thermometer to ensure optimal yeast activation.
Skipping the Second Rise
Many home bakers rush the process and skip the second 20-30 minute rise after shaping the bazlama. This crucial step allows the gluten to relax and ensures the final product has the characteristic soft, pillowy texture that authentic bazlama is known for. Without this rest period, the flatbread will be dense and chewy rather than tender.
Cooking at Too High Heat
Cooking bazlama over high heat is a recipe for disaster – you’ll end up with burnt exteriors and raw, doughy centers. Medium heat allows the bread to cook through evenly while developing those beautiful golden-brown spots. The ideal cooking temperature creates gentle puffing and even browning over the 2-3 minute cooking time per side.
Storing Tips
Short-Term Storage for Maximum Freshness
Store freshly made bazlama in an airtight container or wrapped in clean kitchen towels at room temperature for up to 3 days. To maintain the soft texture, place a slice of bread or a damp paper towel in the container to prevent the flatbreads from drying out. Avoid refrigerating bazlama as this will cause it to become stale more quickly.
Freezing for Long-Term Storage
Bazlama freezes exceptionally well for up to 3 months when properly wrapped. Allow the flatbreads to cool completely, then wrap each piece individually in plastic wrap or aluminum foil before placing in freezer bags. This prevents freezer burn and makes it easy to thaw individual portions as needed.
Reheating Methods for Best Results
To restore the soft, warm texture of stored bazlama, wrap in slightly damp paper towels and microwave for 15-20 seconds, or heat in a dry skillet over medium-low heat for 30 seconds per side. For frozen bazlama, thaw at room temperature for 30 minutes before reheating, or toast directly from frozen in a toaster for a slightly crispier texture.
FAQs
Can I make bazlama without a stand mixer?
Absolutely! Traditional bazlama is made entirely by hand, and many bakers prefer this method for better texture control. Simply mix the ingredients in a large bowl and knead by hand for 8-10 minutes until the dough becomes smooth and elastic. Hand-kneading actually allows you to better feel the dough’s development and often results in more authentic-tasting bazlama.
Why is my bazlama turning out dense instead of soft and fluffy?
Dense bazlama typically results from either inactive yeast, insufficient rising time, or over-kneading. Ensure your yeast is fresh and the liquid temperature is correct (110°F/43°C). Allow the full rising times as specified, and avoid adding too much flour during kneading. The dough should remain slightly tacky for optimal softness in the final product.
Can I prepare bazlama dough in advance?
Yes, bazlama dough can be prepared up to 24 hours in advance. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate. When ready to use, bring the dough to room temperature (about 30 minutes), then proceed with shaping and the second rise. This slow fermentation actually enhances the flavor complexity of your bazlama.
What’s the best way to achieve the authentic pocket formation in bazlama?
The characteristic puffing of bazlama occurs when the dough is properly hydrated, adequately risen, and cooked at the right temperature. Ensure your dough has sufficient moisture (it should be slightly sticky), complete both rising periods fully, and cook over medium heat. The steam created inside the dough during cooking causes the natural puffing that creates those perfect pockets for stuffing.
Turkish Bazlama
- Total Time: 2 hours 13 minutes
- Yield: 6 pieces 1x
Description
Discover how to make authentic Turkish Bazlama, the soft, pillowy flatbread that’s a staple in Turkish cuisine. Perfect for breakfast, wraps, or alongside soups and stews, this easy recipe delivers golden, chewy bread that rivals any bakery. A must-try for anyone who loves homemade bread recipes for dinner or lunch.
Ingredients
- 500g (4 cups) bread flour or all-purpose flour
- 160ml (2/3 cup) warm milk
- 160ml (2/3 cup) warm water
- 10g (1.5 tbsp) instant dry yeast
- 10g (1 tbsp) sugar
- 8g (0.8 tbsp) salt
- 20g melted unsalted butter (optional for brushing)
- Chopped fresh parsley to taste (optional)
Instructions
- Combine warm milk, warm water, sugar, and yeast in a small bowl. Let rest for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Pour in the yeast mixture and stir until a rough dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled.
- Punch down the dough and divide into 6 equal portions. Roll each into a ball, then flatten into 18cm rounds about 0.5cm thick.
- Let the shaped dough rest for 20–30 minutes, covered with a towel.
- Heat a skillet over medium heat. Cook each flatbread for 2–3 minutes per side until golden and puffed.
- Brush warm bazlama with melted butter and sprinkle with parsley if desired. Serve warm.
Notes
For the best texture, make sure both milk and water are lukewarm, not hot. Bazlama freezes well—store in a sealed bag and reheat in a pan before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 flatbread
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg
Keywords: bazlama, flatbread, turkish bread, recipes dinner, bread recipes
