published Aug 07, 2024 Bazlama is a rustic, traditional leavened bread. It’s different from pide, a woven bread with nigella seeds, or simit, a sesame-coated bread sweetened with molasses. This tender bread is served with dips, very saucy meals with a lot of liquid to soak up and scoop like Çilbir (Turkish Eggs With Yogurt), or alongside roasted meats. The most important step of this bazlama recipe is making sure the bread cooks all the way through, and the trick to that is getting the pan really hot and reducing the heat once you add the dough. I keep this Turkish flatbread recipe very simple, but other recipes are brushed with olive oil and parsley or made with Greek yogurt for extra flavor. Make it once and then dress it up as you like! It’s easy to snack on all of your favorite breads at home: pita, barbari, and naan are all really simple to make!
Recommended Tools
Pan – You can cook the flatbread on a stainless steel, cast iron, or enamel pan.
Storing and Reheating
To prepare this bazlama recipe in advance, go ahead and prepare the dough, let it rise, cover, and refrigerate for up to two days before cooking.
Flour – This Turkish flatbread recipe is made with regular wheat, all-purpose flour. Milk – Adding milk to dough allows it to absorb more moisture, leading to a softer texture. It also fluffs up the bread once it’s cooked and gives it a subtle sweetness. You can use any milk — whole, 2%, etc. Milk substitutes work just as well, too. Instant Yeast & Sugar – A leavened bread, this bazlama recipe uses instant yeast to move things along more quickly. Though not entirely necessary with instant yeast, sugar will feed the yeast and accelerate the proofing. Salt – Just a pinch contrasts the sweet bread and flavors it. Additionally, salt adds strength to the flatbread by binding the gluten. An important ingredient in any homemade bread! Warm Water – Because we’re using instant yeast, it’s ok for the water to be a bit warmer than usual. Aim for 120-130 degrees F.
Store cooked bread in a baggie or other airtight container. It will last for up to 3 days at room temperature or even longer in the refrigerator. To enjoy leftovers warm, sprinkle with a bit of water, wrap in a paper towel, and microwave for about 30 seconds. Love this recipe? Share it with the world on Pinterest.
