Turkish Flatbread Recipe

This delicious and easy Turkish flatbread recipe, or Bazlama recipe, is for a pillowy soft, traditional bread. Simple to make with yeast, flour, and water, savor the aromas of one of Turkey’s most beloved breads.

5 from 9 votes

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Course: Breakfast

Cuisine: Turkish

Prep Time: 40

Rest Time Before Cooking: 1 30

Total Time: 2 10

Servings:

Calories: 229kcal

Author: Authentic Food Quest

Equipment

Ingredients

17.5 oz all-purpose flour
12.3 fl oz water
1 tablespoon instant yeast
1 teaspoon salt
½ teaspoon sugar

Instructions

Preparing the yeast:

In a mixing bowl, combine lukewarm water with instant yeast and sugar. Let it sit for 5 minutes until it becomes frothy.

Kneading the dough:

In a separate bowl, mix all-purpose flour with salt.
Pour the yeast mixture into the flour and stir until well combined. Knead the dough gently until it becomes smooth. The dough should be slightly sticky.

Rest the dough:

Cover it with a damp cloth. Let it rest for 1 hour to allow it to rise.
After the dough has risen, transfer it onto a floured surface. Divide the dough into 8 equal portions, each weighing approximately 3.5 oz (100 g). Shape each portion into a rectangle by gently pressing it down and folding it in thirds. Then roll into dough balls. Cover them with kitchen cloth to prevent drying.

Roll out the dough:

Take one dough ball portion at a time. Press it down with your hands, then roll out the dough into a round shape, about 1-inch (2.5 cm) thick, using a rolling pin. Avoid excessive extra flour while rolling; a light dusting should be sufficient if necessary.
Place the rolled dough on a cotton or linen cloth and cover them with another cloth to prevent drying. Continue this process until all the dough is used up. Let them rest for 15-20 minutes.

Cooking the Bazlama:

Heat a skillet or pan over medium-low heat. Cook each side of the flatbread for about 3-4 minutes, turning occasionally or until they achieve a golden brown color.
Once cooked, remove the Bazlama from the pan. Allow the Bazlama bread to rest for a few minutes before serving. This allows the bread to finish cooking from the residual heat and makes it easier to handle.
Bazlama is best eaten fresh, but if you have leftovers, store them in an airtight container at room temperature. They can be reheated in a toaster or oven.

Notes

Ensure the water is lukewarm, not hot or cold, to activate the yeast properly. The water should be around 100-110°F (37-43°C).
When mixing the yeast, sugar, and water, make sure it becomes frothy. If it doesn't, the yeast might be old, and you should replace it.
Be careful not to over-knead the doug, as this can make the bread tough. Knead just until it becomes a smooth and slightly sticky dough.
The dough should be left to rise in a warm, draft-free place. If your kitchen is cold, you can preheat your oven to the lowest setting, turn it off, and then place your dough in there to rise.
When dividing the dough into portions, try to make them as equal as possible. This will ensure even cooking.
Avoid using too much flour when rolling out the dough as this can make the bread dry and tough. A lightly floured surface should be enough to prevent sticking.
The skillet or pan should be heated to the right temperature before cooking the bread. If it's too hot, the bread could burn on the outside before it's cooked on the inside. If it's not hot enough, the bread could become dense and heavy.
If you have a stand mixer with a hook attachment, you can use it for kneading the dough. This can save time and effort, though be careful not to over-knead.

Nutrition

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