Authentic Homemade Bazlama: Turkish Flatbread Recipe

Ingredients

  • 4 cups of all-purpose flour
  • 1 tablespoon of dry yeast
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1.5 cups of warm water
  • 2 tablespoons of vegetable oil

Steps and instructions

  1. Combine the warm water, yeast, and sugar in a small bowl. Stir well and set aside for 15 minutes until the mixture is frothy.
  2. In a large bowl, combine the flour and salt. Create a well in the middle and pour in the yeast mixture. Add the vegetable oil as well.
  3. Use your hands or a wooden spoon to mix the ingredients together until a soft and slightly sticky dough forms. If the dough is too dry, add a little more warm water. If it's too wet, add a little more flour.
  4. Knead the dough for about 10 minutes until it's smooth and elastic. Then, cover the bowl with a clean kitchen towel and let the dough rise for 2 hours, or until it has doubled in size.
  5. After the dough has risen, divide it into 6 equal portions. Roll each portion into a ball and let them rest for another 15 minutes.
  6. On a lightly floured surface, roll out each ball of dough to about a 1/4-inch thickness.
  7. Heat a large skillet or griddle over medium heat. Once it's hot, cook each flatbread one at a time. Cook for 2-3 minutes on each side, or until golden brown spots appear.
  8. Remove the cooked bazlama from the skillet and keep them warm by covering with a kitchen towel. Repeat with the remaining dough.
  9. Serve the bazlama warm, either by itself or with a spread like butter or jam.

Tools for making

Recipe variations

  • Whole wheat flour instead of all-purpose flour
  • Adding herbs or spices to the dough, such as garlic powder, dried oregano, or cumin
  • Replacing vegetable oil with olive oil for a richer flavor
  • Stuffing the bazlama with ingredients like cheese, spinach, or minced meat
  • Using a gluten-free flour blend for a gluten-free version
  • Adding chopped olives, sun-dried tomatoes, or feta cheese to the dough for added flavor
  • Topping the bazlama with sesame seeds or nigella seeds before cooking
  • Making mini bazlama by dividing the dough into smaller portions
  • Grilling the bazlama instead of cooking it on a skillet
  • Serving the bazlama with different dips or spreads, such as hummus or tzatziki

Recipe overview

Bazlama is a traditional Turkish flatbread that is soft, fluffy, and easy to make with simple pantry ingredients. This versatile bread can be eaten by itself or used as a base for a variety of spreads and fillings. The making process involves mixing and kneading dough, letting it rise, dividing and shaping it, then finally cooking it in a skillet until golden brown. Although the dough needs time to rise, the hands-on time for this recipe is quite minimal. The result is a deliciously fresh bread that's worth every minute of waiting. This recipe will guide you through the process step by step, making it easy even for beginners. Enjoy the warm, comforting taste of homemade Bazlama with this easy-to-follow recipe.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
  2. Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the texture and taste of the bazlama may be slightly different.
  3. Can I make the dough ahead of time?
  4. Yes, you can make the dough ahead of time. After it has risen, you can store it in the refrigerator for up to 24 hours. When you're ready to cook, let the dough come to room temperature before dividing and rolling it out.
  5. Can I freeze the cooked bazlama?
  6. Yes, you can freeze the cooked bazlama. Let them cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply thaw and warm them in a skillet or microwave.
  7. Can I add any additional flavors or toppings?
  8. Absolutely! You can customize your bazlama by adding herbs, spices, or even cheese to the dough before cooking. You can also brush the cooked bazlama with melted butter or sprinkle them with sesame seeds or herbs.
  9. What can I serve with bazlama?
  10. Bazlama is versatile and can be served with various dishes. It pairs well with dips like hummus or tzatziki, or can be used to wrap sandwiches or kebabs. You can also enjoy it with soups, stews, or salads.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the flour, salt, yeast mixture, and vegetable oil.
  • Small Bowl - A bowl for activating the yeast by combining it with warm water and sugar.
  • Wooden Spoon - Useful for mixing the ingredients together to form the dough.
  • Clean Kitchen Towel - To cover the bowl of dough while it rises.
  • Rolling Pin - Used to roll out the portions of dough into flatbreads.
  • Large Skillet or Griddle - Used for cooking the bazlama flatbreads.
  • Kitchen Towel - To keep the cooked bazlama warm and moist by covering them.

Origin stories

Bazlama is a simple and delicious flatbread that has been a staple in Turkish cuisine for centuries. Originating from rural parts of Turkey, it's traditionally cooked over a wood fire or in a clay oven. The people of these villages would prepare the dough and take it to the local bakery, or firin, to be baked in the morning. As a result, Bazlama has also become a symbol of community and shared meals, often served during breakfast with cheese or jams or during larger feasts, accompanying the main meal. Its simplicity and versatility have contributed to its enduring popularity, transforming it into an integral part of the Turkish culinary landscape.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.