Bazlama (Turkish Flat Bread) Recipe

This Bazlama recipe is a take on a Turkish flatbread that is garnished with oil, garlic, and parsley before being served. It doesn’t need an oven as it is cooked in a skillet on top of the stove until golden on both sides. This bread would make a wonderful addition to any meal but is particularly good served alongside dips like hummus or baba ganoush. To make the bread, you combine cooked mashed potatoes with milk and yeast, and then knead it with flour and salt. Then, the mixture is set aside to rise for two hours before being divided and shaped into flatbreads, and cooked in a skillet on the stove. A garnish of oil, fresh parsley, and chopped garlic takes the bread over the top, making it an addictive accompaniment to any meal.

What is Bazlama?

Bazlama is a Turkish flatbread made of wheat flour, water, salt, and yeast. This version includes milk but some types include yogurt for more fat. This bread is fried on the stove rather than being baked in the oven, although in Turkey, people often bake the bread in outdoor ovens.

Due to how Bazlama is cooked, it tends to have a crispy exterior while being softer and fluffier on the inside. It is best to serve this bread warm from the stove as it dries out quite quickly.

Bazlama is an excellent bread for sopping up the juices from stews. It also makes a wonderful accompaniment to dips like hummus or Turkish eggplant tomato dip.

Pro Tips

• Make sure you dissolve the yeast in the milk and allow it to activate for at least 5 minutes before you start mixing the dough.
• If the yeast doesn’t become foamy in the milk, it means that your yeast may be dead and you should start again with fresh yeast.
• Knead the dough until it is smooth and elastic. You can test that it has been kneaded enough by stretching a small piece of dough out as thin as you can. If you can stretch it enough so that you can almost see through it without it breaking, you will know you have kneaded it enough.
• You will know the bread is cooked on one side and ready to flip over when you see it turning golden brown.
• If your kitchen is a little cool, you may have to allow the dough to rise for longer than 2 hours.
• Allow the dough to rise in a warm spot in your kitchen, such as an oven that is off, so that it rises efficiently.
• Lukewarm milk will help the yeast activate more quickly than cold milk.

Bazlama Vs. Naan Vs. Pita: What Are the Differences?

Bazlama is a Turkish flatbread, typically cooked in a pan or on a griddle, known for its soft, fluffy texture and slightly tangy taste, often made with yogurt and sometimes leavened with yeast. It's commonly served fresh and warm as part of a meal. Naan originates from the Indian subcontinent and is traditionally baked in a tandoor (clay oven), which gives it a distinctive char and a tender, chewy texture. It often includes ingredients like milk or yogurt, contributing to its softness and slight sweetness, and it's frequently flavored with garlic or herbs. Pita bread, associated with Middle Eastern and Mediterranean cuisines, is known for its pocket-like structure, resulting from steam puffing up the dough during baking. Pita is typically baked at high temperatures, leading to a light, airy interior and a slightly crispy exterior.

What to Serve with Bazlama?

Bazlama is a great addition to any saucy meal such as soups or stews. However, if you are looking for other Turkish dishes to serve with it, feel free to have it alongside beef kofta or dips such as hummus, baba ghanoush, or tomato-eggplant dip.

Can I Use Bazlama for Wraps?

Yes, you definitely can! Consider filling the flatbread with any of your favorite sandwich fillings and roll it into a burrito shape, similar to when you use tortillas for wraps. It is also a wonderful base for breakfast wraps filled with eggs and bacon or sausage.

Can I Add Toppings to Bazlama?

Yes, you can. In fact, this bazlama recipe suggests that you brush the finished bread with oil and then top it with garlic and parsley. If you prefer to add other toppings, you could sprinkle the bread with chopped cilantro, thyme leaves, sauteed onions, chopped sundried tomatoes, crushed chili peppers, and more.

Can I Make Bazlama Dairy-free?

Yes, if you or someone in your family has to eat a dairy-free diet, you could replace the milk with water or plant-based milk instead.

Some More Easy Breads to Try!

Easy Balloon Bread

Greek Pita Bread

Venezuelan Arepas

5-Minutes Buns in Pan

Moroccan Batbout

How to Store Bazlama

Bazlama is best consumed as soon as it is made but it will keep for 1 to 2 days at room temperature if it is stored in an airtight container or sealable bag. It can also be placed in the freezer for up to 3 months, provided it hasn’t been garnished with any toppings.

Step 1

Step 1

Boil the potatoes until a knife easily pierces them. Peel and mash the them.

Boil the potatoes until a knife easily pierces them. Peel and mash the them.

Step 2

Step 2

Dissolve the yeast in the milk, and stir it into the mashed potatoes.

Dissolve the yeast in the milk, and stir it into the mashed potatoes.

Stir in the flour and salt.

Step 3

Step 3

Stir in the flour and salt.

Knead the dough until it is smooth and elastic. Set it in a covered bowl and allow it to sit at room temperature until doubled in size, about 2 hours.

Cut the dough into portions.

Step 4

Step 4

Knead the dough until it is smooth and elastic. Set it in a covered bowl and allow it to sit at room temperature until doubled in size, about 2 hours.

Sprinkle each portion of dough with flour and roll it out into a flatbread shape.Cook the flatbread in a nonstick skillet for 2 minutes or until golden on both sides. Brush it with butter or oil during cooking.

Step 5

Step 5

Cut the dough into portions.

Brush the bread with a mixture of olive oil, parsley, and garlic.

Serve immediately!