Turkish Flatbread Recipe

Why You’ll Love This Recipe

This Turkish flatbread recipe is incredibly easy to follow, with no kneading required. The result is a soft, airy, and slightly chewy bread that pairs wonderfully with dips, spreads, or even served on its own. You’ll love how quickly it comes together and how versatile it is for different meals, making it a great addition to your bread-baking repertoire.

Ingredients

• 390 g flour (3 cups, loosely packed)
• 312 ml lukewarm water (1 and 1/4 cup + 1 tbsp)
• 1 tsp salt (6 g)
• 1 and 1/2 tsp yeast (4.5 g)
• 1 tbsp sugar (12.5 g)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dough
   In a bowl, pour in the lukewarm water. Add sugar, salt, and yeast. Stir until dissolved.
   Add the flour and mix everything together to form a shaggy dough. Make sure there are no dry patches left behind. The dough should be sticky, but well combined.

2. Proof the Dough
   Cover the dough with a cloth or plastic wrap and let it rise for 30 minutes.

3. Divide and Shape the Dough
   After 30 minutes, gently pull and stretch the dough from all four sides. Since the dough is sticky, dip your hands in water to prevent it from sticking.
   Divide the dough into four equal pieces and shape each piece into a round ball. Dust the dough balls with flour to help manage the stickiness.
   Take one dough ball and flatten it into a round disc, approximately 16-17 cm in diameter and about 1.5 cm thick. Cover the remaining dough balls to prevent them from drying out.

4. Bake the Turkish Flatbread (Bazlama) on the Stove Top
   Preheat a heavy-bottomed cast-iron pan over medium-high heat.
   Place the flattened dough onto the hot pan. After about 1 minute, when the top starts to puff up, flip it over and cook the other side.
   After another 1.5 to 2 minutes, flip again and repeat the process until the bread is fully cooked (approximately 6-7 minutes total).
   Transfer the bread onto a tea towel and cover with another tea towel to keep it warm. Repeat the process with the remaining dough balls.

Servings and Timing

• Servings: 4 flatbreads

• Prep time: 5 minutes

• Cook time: 6 minutes

• Proofing time: 30 minutes

• Total time: 41 minutes

Variations

• Add herbs: For extra flavor, you can mix in dried herbs like oregano, thyme, or rosemary into the dough.

• Cheese Bazlama: Add shredded cheese, such as feta or mozzarella, in between the layers before cooking for a cheesy variation.

• Sweet version: Add a little extra sugar or honey to the dough for a sweet version that pairs well with breakfast spreads like jam or Nutella.

• Gluten-free: You can substitute the all-purpose flour with a gluten-free flour blend, though the texture may vary slightly.

Storage/Reheating

• Storage: Store leftover Bazlama flatbreads in an airtight container at room temperature for up to 2 days.

• Reheating: To reheat, place the bread on a hot pan for a few seconds on each side, or wrap in foil and heat in the oven at 350°F (175°C) for about 5-7 minutes.

FAQs

1. How do I know when the dough has risen enough?

The dough should double in size and look slightly puffy. You can gently press your finger into the dough, and if it leaves an indentation, it’s ready to use.

2. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. If using it, increase the amount to 2 teaspoons and follow the same process.

3. What can I serve with Bazlama?

Bazlama pairs well with a variety of spreads such as butter, honey, tahini, or yogurt. It also goes well with dips like hummus or baba ghanoush.

4. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and store it in the fridge for up to 24 hours. Let it come to room temperature before proceeding with shaping and cooking.

5. Can I freeze Bazlama?

Yes, you can freeze Bazlama. Once cooked, let the bread cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, bake in the oven or on a skillet.

6. What if my dough is too sticky to handle?

If your dough is too sticky, sprinkle it with a bit more flour as you shape it. However, avoid adding too much flour, as it can affect the texture of the bread.

7. How thick should the flatbread be?

The flatbread should be about 1.5 cm thick. You can adjust the thickness slightly to your preference, but thinner flatbreads will cook faster.

8. Can I cook Bazlama in the oven?

Yes, you can bake Bazlama in a preheated oven at 400°F (200°C) for 8-10 minutes or until golden brown, but the texture will be slightly different than when cooked on the stove top.

9. What kind of pan is best for cooking Bazlama?

A heavy-bottomed cast-iron skillet is ideal for cooking Bazlama as it holds heat well and cooks the bread evenly. However, you can also use a nonstick pan if you don’t have a cast-iron one.

10. Is Bazlama the same as pita bread?

Bazlama is somewhat similar to pita bread but is softer and thicker. Unlike pita, it doesn’t typically have a pocket inside and is cooked on a stovetop rather than in the oven.

Conclusion

Bazlama is a simple yet delicious Turkish flatbread that’s easy to make and perfect for any meal. With just a few ingredients and minimal effort, you can enjoy freshly baked bread in less than an hour. Whether you’re serving it with dips or enjoying it on its own, this flatbread is sure to be a favorite in your home.