If you’ve never tried making Turkish flatbread, also known as bazlama, you’re in for a treat! This soft, pillowy bread is incredibly easy to make at home, and once you try it, you’ll find yourself making it again and again. It’s pan-fried, slightly chewy, and perfect for dipping, stuffing, or even making the most delicious grilled cheese sandwiches.
I have so many memories tied to this bread. Back in my college days, there was a cozy little café that served the best grilled cheese sandwiches made with bazlama. I think I practically lived on those sandwiches for months! To this day, making flatbread brings back those warm, nostalgic feelings.
For more homemade recipe; Sourdough Bread, Golden Fried Dough, Turkish Pide Bread
About recipe;
What You Need to Make Turkish Flatbread?
The best part about bazlama is that it requires just a few simple ingredients:
- All-purpose flour
- Water
- Yeast
- Salt
- Yogurt
All these simple ingredients will give you a perfect soft flatbreads.
How to make it?
Start by proofing the yeast: combine warm water, yeast, and sugar, then let it rest for 5 minutes. Add yogurt and salt, then gradually mix in the flour. Knead for a few minutes, and if the dough is too sticky, add more flour until it no longer sticks to your hands. Cover with a kitchen fabric and let it rise for 1 hour in a warm place.
After 1 hour, divide the dough into 9 pieces. If you want thicker flatbreads, divide it into 6 pieces instead. Roll each piece on a floured surface into a 10 cm (4-inch) circle.
Heat a pan and spread 1 teaspoon of olive oil. Place a piece of dough in the pan, and when bubbles start to form, flip it over and cook for another minute. Repeat the process for the remaining dough.
How to Serve Turkish Flatbread?
One of the best things about bazlama is its versatility. You can enjoy it fresh and warm, or store it in the fridge and reheat it whenever you need a quick meal. Here are some of my favorite ways to serve it:
- With Dips: Hummus( check the green hummus recipe), labneh, baba ganoush, or even just a drizzle of olive oil with some fresh herbs like parsley.
- As a Wrap: Fill it with grilled meat, veggies, or falafel to make a delicious gyro-style wrap.(Check the chicken gyros recipe)
- With Kebabs & Dinners: It’s a perfect side for kebabs, roasted vegetables(check the Sautéed Eggplant recipe), or stews.
- Grilled Cheese: My personal favorite! I like to make my bazlama a bit thicker, slice it in half, spread some tomato paste, add shredded mozzarella, and grill it until it’s crispy on the outside and gooey inside.
One thing I don’t recommend? Trying to make shawarma with bazlama! It’s too soft and thick to hold up like traditional pita or lavash, so save it for wraps or dipping instead.
How long you can store?
You can store it in the freezer for up to 6 months. Place it in small plastic bags and reheat whenever you want. You can also keep it in the fridge for up to one week.
No matter how you serve it, this flatbread is a game-changer. I hope you love it as much as I do! Let me know if you try it and how you like to enjoy it.
Happy cooking!
