Turkish Flatbread (Bazlama)
August 20, 2024 by Kimberly
Imagine the warmth of freshly made Turkish flatbread, delightfully fluffy and perfect for any meal. This cozy, homemade treat brings a touch of comfort and joy to your table.
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TOTAL TIME
90 min
SERVES
4 flatbreads
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
If you’re craving something warm, fluffy, and straight out of your cozy food dreams, you’re in for a treat. This traditional Turkish flatbread, known as Bazlama, is super easy to whip up and is perfect for any meal. Imagine the delight of pulling apart a piece of this soft, pillowy bread, fresh from the pan. This recipe will become your go-to favorite. Let’s dive into the comforting world of Turkish cuisine with this delightful bread.
Pair it with a spread of hummus, baba ganoush, or tzatziki. It’s also fantastic as a side with soups, stews, or your favorite salads. For a quick and satisfying snack, enjoy it warm with a generous pat of butter or your preferred cheese. I like to serve it with this Spicy Turkish Vegetable Spread (Ezme) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.
Simply let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to two days. For longer storage, pop it in the freezer for up to a month. When you’re ready to enjoy it again, just reheat it in a warm oven or toaster, and it’ll be as good as new.
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A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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LET’S MAKE A PIECE OF HAPPINESS
Turkish Flatbread (Bazlama)
- Total Time: 90 min
- Yield: 4-8
Description
Recommended Equipment
- measuring cup
- large bowl
- plastic wrap
- pan
- rolling pin
- small bowl
- kitchen brush
- sharp knife
- cutting board
Ingredients
- 250 grams all-purpose flour
- 80 milliliters warm water
- 80 milliliters warm full-fat milk
- 3/4 tsp active dry yeast
- 1/2 tbsp white sugar
- 1/2 tsp salt
- 1 tbsp butter
- 1 tbsp chopped parsley
Instructions
- In a measuring cup, mix warm water and warm milk with sugar and dry yeast, and let it sit for 10 minutes. Meanwhile, combine flour and salt in a bowl.
- Add the yeast mixture to the flour and stir with a spoon until it becomes crumbly.
- Place the dough on a clean surface and knead by hand until it is smooth and no longer sticky. Shape the dough into a ball, place it back in the bowl, cover well with plastic wrap, and let it rise for at least 1 hour.
- Divide the dough into 4 pieces (for larger flatbreads) or 8 pieces (for smaller flatbreads). Keep the individual pieces in the bowl and loosely cover with plastic wrap.
- Heat a pan over medium heat without adding any fat.
- Roll each piece of dough into a very thin, round flatbread using a rolling pin. If the dough is too sticky, sprinkle a little flour on the surface.
- Cook the flatbreads one at a time in the pan without adding any fat. Once you see several bubbles, flip the flatbread to the other side. Remove from the pan and keep warm under a cloth.
- While the first flatbread is cooking, melt the butter and chop the parsley. Mix the parsley with the melted butter and brush each flatbread with the butter mixture.
- Serve the bread immediately for the best taste.
- Passive Time: 60 min
- Cook Time: 30 min
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