📝 About This Recipe
Hailing from the heart of Anatolia, Bazlama is a traditional Turkish flatbread beloved for its incredible softness and signature 'pocket' that forms during cooking. Unlike many flatbreads, this 'village bread' uses a high-hydration dough enriched with Greek yogurt and olive oil, resulting in a pillowy texture that is perfect for mopping up olive oil or stuffing with savory fillings. Whether toasted for breakfast or served alongside a hearty stew, its charred, smoky exterior and tender crumb offer a truly comforting experience.
🥗 Ingredients
The Dough Base
- 5 cups All-purpose flour (plus extra for dusting; high-quality bread flour also works well)
- 1.5 cups Warm water (between 105°F and 115°F)
- 1 tablespoon Active dry yeast (or one 7g packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
Enrichments & Seasoning
- 1/2 cup Greek yogurt (full fat, at room temperature for maximum softness)
- 3 tablespoons Extra virgin olive oil (plus more for greasing the bowl)
- 2 teaspoons Sea salt (fine grain)
The Finishing Herb Butter
- 4 tablespoons Unsalted butter (melted)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Red pepper flakes (optional, for a hint of heat)
- 1 clove Garlic (minced very finely)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups of the flour and the sea salt. Create a well in the center.
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3
Pour the yeast mixture, Greek yogurt, and olive oil into the well. Using a wooden spoon or the dough hook attachment, gradually incorporate the flour into the wet ingredients.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes on medium-low speed in a mixer). Gradually add the remaining 1 cup of flour only if the dough is too sticky to handle. The goal is a soft, slightly tacky, but elastic dough.
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5
Lightly grease a clean bowl with olive oil. Place the dough inside, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
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7
Divide the dough into 8 equal portions. Roll each portion into a smooth ball and place them on a floured tray. Cover with a towel and let them rest for another 15 minutes.
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8
Using a rolling pin, flatten each ball into a circle about 1/2 inch (1 cm) thick and roughly 6-7 inches in diameter. Do not roll them too thin, or they won't puff up properly.
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9
Preheat a heavy-bottomed non-stick skillet or a cast-iron pan over medium heat. Do not add oil to the pan; Bazlama is traditionally dry-fried.
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10
Place one dough circle into the hot pan. Cook for about 1 minute until small bubbles begin to form on the surface.
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11
Flip the bread and cook for another 1-2 minutes. You should see the bread begin to puff up like a balloon. Flip once more to ensure even browning and char marks.
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12
While the bread is hot, whisk together the melted butter, parsley, garlic, and red pepper flakes. Brush the herb butter generously over both sides of the cooked bread.
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13
Stack the finished breads in a clean kitchen towel to keep them warm and soft while you cook the remaining batches.
💡 Chef's Tips
Ensure your water is warm but not hot; anything over 120°F will kill the yeast and prevent the bread from rising. The secret to the 'puff' is the second rest after shaping the balls; don't skip those 15 minutes. If the bread isn't puffing, your pan might not be hot enough, or you may have rolled the dough too thin. For a vegan version, substitute the Greek yogurt with a plant-based unsweetened yogurt and use olive oil instead of butter for the finish. Store leftovers in an airtight bag for up to 2 days and reheat in a toaster or pan to restore the soft texture.
🍽️ Serving Suggestions
Serve warm with a side of Shakshuka for a traditional Mediterranean breakfast. Pair with a bowl of creamy Hummus or Baba Ganoush for an incredible appetizer spread. Use as a vessel for Doner Kebab or grilled halloumi and roasted vegetables. Serve alongside a hot Turkish tea (Çay) and a plate of feta cheese and olives. Excellent for dipping into thick, tomato-based lamb stews.