Turkish Bazlama Flat Bread

The kitchen filled with that unmistakable yeast aroma, taking me back to my friend Ayşe's apartment in Istanbul where she taught me to make bazlama on her tiny gas burner. We sat cross-legged on her floor, tearing into warm pieces of bread and dipping them in salty yogurt, laughing as we burned our fingers on bread too hot to wait for.

Last winter, when my radiator broke and the kitchen was the warmest room in the apartment, I made batch after batch of these breads. My roommate wandered in, drawn by the smell, and we ended up having an impromptu dinner party with just warm bazlama, whatever cheese was in the fridge, and way too much tea.

Ingredients

• 500 g all-purpose flour: This creates the perfect structure, not too dense, not too delicate, exactly what you want for bread that needs to fold without tearing
• 7 g instant dry yeast: One standard packet works perfectly here, no need to measure or guess
• 1½ teaspoons sugar: Just enough to wake up the yeast and help with that beautiful golden color on the surface
• 1 teaspoon salt: Essential for flavor, dont even think about skipping it
• 300 ml lukewarm water: Not hot, not cold, think bathwater temperature
• 125 g plain yogurt: Room temperature is crucial here, and this is the secret ingredient that makes bazlama so incredibly soft
• 1–2 tablespoons olive oil or melted butter: Optional, but brushing the warm bread makes it feel absolutely luxurious

Instructions

Wake up the yeast:

Combine the lukewarm water, yeast, and sugar in your largest mixing bowl, then walk away for 5 to 10 minutes until you see a foamy layer on top

Add the yogurt:

Pour in the room temperature yogurt and stir until its fully incorporated, the mixture will look slightly cloudy and thick

Build the dough:

Gradually add the flour and salt, mixing with your wooden spoon or hands until a sticky, shaggy dough comes together

Knead it out:

Spend about 10 minutes kneading the dough by hand or with your mixer until it transforms from sticky to smooth and elastic, springing back when you poke it

Let it rise:

Cover the bowl with a damp cloth and find the warmest spot in your kitchen, then wait patiently for about an hour until the dough has doubled in size

Portion the dough:

Punch down the risen dough gently, turn it onto a lightly floured surface, and divide it into 8 equal pieces

Shape the breads:

Roll each piece into a smooth ball, then use your rolling pin to flatten each one into rounds about 15 cm across and 8 mm thick

Heat your pan:

Get your nonstick skillet or cast iron pan heating over medium-high heat until a drop of water sizzles and dances across the surface

Cook the first side:

Place one flatbread in the hot pan and cook for 2 to 3 minutes until golden brown spots appear and the bread starts puffing up dramatically

Flip and finish:

Turn the bread over and cook for another 1 to 2 minutes until the second side is golden, then transfer to a plate and cover with a kitchen towel

Brush and serve:

If you want that extra touch, brush the warm breads with olive oil or melted butter, then serve immediately or keep them soft under the towel

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My daughter now asks for bazlama instead of pizza dough, watching through the oven glass as the breads bubble and rise. She insists on brushing them with butter herself, carefully coating each one like shes painting, then immediately tearing off the corner before anyone else can get any.

Getting The Right Consistency

The dough should feel tacky but not impossibly sticky, clinging slightly to your fingers without leaving behind a thick coating. If you accidentally add too much flour, the breads will be tough instead of pillowy, so err on the side of sticky and trust the kneading process.

Temperature Matters

Keep your yogurt at room temperature, not straight from the fridge, or it will shock the yeast and slow down your rise. The same goes for your water, anything too hot will kill the yeast and anything too cold will make it sluggish.

Storage And Reheating

Cool completely before storing in an airtight container, where they will keep for 2 days at room temperature. For longer storage, freeze them between pieces of parchment paper and reheat directly from frozen in a hot pan for 1 minute per side.

• Wrap frozen breads in foil and reheat in a 350°F oven for 5 minutes if you are reheating several at once
• A quick toast in the toaster works for single pieces, though they will be slightly crisper than pan reheated
• Never microwave these breads unless you enjoy eating rubber, they deserve better treatment

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There is something deeply satisfying about making bread that requires neither patience nor precision, just warmth and time and your own hands. Pull that first puffed bread from the pan, tear it open while it steams, and know that this simple pleasure has been repeated in kitchens across Turkey for generations.

Recipe FAQs

→ What makes Bazlama different from other flatbreads?

Bazlama contains yogurt in the dough, creating extra softness and a subtle tang. The combination of yeast rising and skillet cooking produces a pillowy interior with signature golden bubbles and a chewy, slightly blistered crust unique to Turkish bread traditions.

→ Can I make Bazlama without yogurt?

Substitute plain yogurt with an equal amount of warm water mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before adding to create acidity similar to yogurt. The texture will be slightly less tender but still delicious.

→ How do I store and reheat Bazlama?

Keep cooked breads wrapped in a clean kitchen towel at room temperature for 1 day, or store in an airtight container for up to 2 days. Freeze individually wrapped in plastic for up to 2 months. Reheat directly from frozen in a hot skillet for 1-2 minutes per side.

→ Why didn't my flatbread puff up?

Ensure your yeast is fresh and the water was lukewarm, not hot. Let the dough fully double during rising. Roll dough to even thickness without pressing too hard, and cook over properly preheated medium-high heat. Puffing occurs when steam forms rapidly inside the dough.

→ Can I cook Bazlama on a griddle or outdoor grill?

Absolutely! A cast-iron griddle works beautifully. For outdoor grilling, heat to medium-high and cook directly on cleaned grates. The grill adds subtle smoky notes and beautiful char marks. Adjust cooking time as needed based on your heat source.

→ What should I serve with Bazlama?

Enjoy warm with melted butter, olive oil, or za'atar. Pair with hummus, baba ganoush, or tzatziki for dipping. Use as wraps for grilled kebabs, falafel, or roasted vegetables. Also perfect alongside Turkish breakfast spreads with cheese, olives, and tomatoes.