📝 About This Recipe
Transport your kitchen to the rustic Anatolian countryside with Bazlama, a thick, soft, and pillowy flatbread traditionally cooked over an open fire. Known as 'village bread,' its signature honeycomb interior and charred, spotted exterior make it the ultimate vessel for soaking up olive oil or local honey. This recipe yields a cloud-like texture that is far more substantial than pita, offering a comforting chew that has defined Turkish breakfast culture for centuries.
🥗 Ingredients
The Dough Base
- 5 cups All-purpose flour (plus extra for dusting; high quality provides better stretch)
- 1.5 cups Warm water (approximately 105°F to 110°F)
- 1/2 cup Greek yogurt (full fat, at room temperature for maximum softness)
- 1 packet Active dry yeast (roughly 2.25 teaspoons)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 2 teaspoons Sea salt (fine grain)
- 2 tablespoons Olive oil (extra virgin for the dough and bowl coating)
The Finishing Glaze
- 4 tablespoons Unsalted butter (melted)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Red pepper flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until a frothy foam forms on the surface, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, sift 4 cups of the flour and add the salt. Create a well in the center.
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3
Pour the yeast mixture, Greek yogurt, and olive oil into the well. The yogurt is the secret to the bread's signature tenderness.
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4
Using a wooden spoon or a dough hook, mix the ingredients until a shaggy dough forms. Gradually add the remaining 1 cup of flour as needed.
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5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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6
Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough to release air bubbles. Turn it out onto a floured surface and divide it into 6 equal portions.
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8
Roll each portion into a smooth ball. Cover the balls with a kitchen towel and let them rest for another 15 minutes to relax the gluten.
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9
Using a rolling pin, flatten each ball into a circle about 1/2 inch (1 cm) thick and roughly 7-8 inches in diameter. Do not roll them too thin; Bazlama should be thick and fluffy.
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10
Heat a heavy-bottomed cast-iron skillet or non-stick pan over medium heat. Do not add oil to the pan; Bazlama is dry-toasted.
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11
Place one dough circle into the hot pan. Cook for about 1-2 minutes until small bubbles begin to form on the surface and the bottom is golden brown.
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12
Flip the bread and cook for another 1-2 minutes. The bread should puff up significantly—this is the 'balloon' effect that creates the airy interior.
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13
Flip one last time and cook for 30 seconds to ensure the center is fully baked. Remove from heat and immediately brush with the melted butter and parsley mixture.
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14
Stack the cooked breads in a clean kitchen towel to keep them warm and soft while you finish the remaining dough.
💡 Chef's Tips
For the softest bread, ensure your yogurt is at room temperature; cold yogurt can shock the yeast and slow the rise. If your bread isn't puffing up, your pan might not be hot enough—aim for a medium-high heat that creates brown spots within 90 seconds. Avoid over-flouring the dough during the final roll; excess flour will burn in the pan and create a bitter taste. To store, keep them in an airtight bag for up to 2 days, or freeze them and reheat in a toaster or oven to restore the 'just-baked' texture.
🍽️ Serving Suggestions
Serve warm as part of a 'Serpme Kahvaltı' (Turkish Breakfast) with olives, feta cheese, and sliced cucumbers. Pair with a bowl of spicy Menemen (Turkish scrambled eggs with tomatoes and peppers). Drizzle with high-quality honey and a sprinkle of walnuts for a sweet morning treat. Use as a base for a wrap filled with grilled halloumi, roasted peppers, and a dollop of hummus. Serve alongside a hot cup of Turkish black tea served in traditional tulip glasses.