Bazlama: Soft, Pillowy Turkish Flatbread 🫓
Bazlama is a traditional Turkish flatbread known for its soft, fluffy texture, golden crust, and slightly chewy interior. It is often served warm with butter, cheese, olives, eggs, or used for dipping into soups and sauces.
Ingredients (Makes 6–8 flatbreads)
- 500 g (about 4 cups) all-purpose flour
- 7 g (2¼ teaspoons) instant yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 250 ml (1 cup) warm water
- 120 ml (½ cup) warm milk
- 2 tablespoons olive oil
- Extra flour for shaping
Optional Topping
- Melted butter or olive oil
- Chopped parsley
- Sesame or nigella seeds
Instructions
1. Prepare the Dough
- In a large bowl, combine warm water, warm milk, yeast, and sugar.
- Let sit for about 5–10 minutes until slightly foamy.
- Add flour, salt, and olive oil.
- Mix until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
2. Let It Rise
- Place the dough in an oiled bowl.
- Cover and let rise for 1–1½ hours, until doubled in size.
3. Shape the Bazlama
- Divide dough into 6–8 pieces.
- Shape each piece into a ball.
- Cover and rest for 15–20 minutes.
- Flatten each ball into a circle about ½ cm (¼ inch) thick.
4. Cook on a Pan
- Heat a dry cast-iron skillet or heavy pan over medium-high heat.
- Cook each flatbread for about 2–3 minutes per side.
- Look for golden spots and a puffed, soft texture.
5. Serve Warm
Brush with butter or olive oil and serve immediately
