5.0 from 21 votes
Bazlama Recipe (Turkish Flatbread)
Fluffy and soft Bazlama bread is a great addition to any breakfast, lunch, or dinner table. This is a simple and straightforward recipe that will give you a versatile pan-fried flatbread everyone will love.
Prep Time
15 mins
Cook Time
15 mins
Resting Time
1 hr
Total Time
1 hr 35 mins
Servings: 8
Calories: 208 kcal
Course:
Bread
Cuisine:
Turkish
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 1/4 tsp instant yeast
- ½ cup whole milk yogurt
- ¾ cup water warm
- 1 tbsp olive oil
Instructions
- In a large bowl mix the flour, salt, sugar, instant yeast, yogurt, water and olive oil using a wooden spoon. Transfer the dough to a clean surface and knead until the dough comes together, is pliable and bounces back when poked.
- Place the dough in a bowl and cover with plastic wrap and a kitchen towel. Place the bowl in a draft-free space such as an off oven for 1 hour to double in size.
- After one hour transfer the dough to a clean surface. Divide it into 8 pieces using a bench scraper or a knife. Roll out each piece into 1/4 inch thick disk.
- Cover the dough disks with a clean kitchen towel and let them sit for 15 minutes. Meanwhile, heat a nonstick pan over medium high heat.
- Place one of the dough disks in the pan once it's hot. Cook for 1 to 2 minutes until it's golden brown. Flip and cook for another minute on the other side.
- Wrap the cooked bazlama in a kitchen towel to keep them soft. Brush with melted butter or olive oil if desired.
Cup of Yum
Notes
- Use Warm Water: Ensure the water you use to activate the yeast is warm but not hot. Ideal temperatures are between 100°F and 110°F (38°C to 43°C). Water that's too hot can kill the yeast, while water that's too cold can slow down the activation process.
- Knead Well: Knead the dough for at least 5 to 7 minutes until it becomes smooth and elastic. This helps develop the gluten, giving the Bazlama a tender and chewy texture.
- Let it Rest: After kneading, allow the dough to rest in a warm, draft-free area to rise and double in size. This will ensure a soft and airy texture once cooked.
- Roll Thinly: Roll out the dough to about ¼-inch thickness. This ensures that the flatbread cooks evenly without being too thick or doughy in the center.
- Preheat the Pan: Before cooking, ensure the pan or griddle is preheated to medium-high heat. This helps achieve the desired golden-brown crust and prevents sticking.
- Keep Warm: To keep the Bazlama warm and soft after cooking, cover them with a clean kitchen towel. This helps retain moisture and prevents the bread from drying out.
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Cholesterol
2mg
(1%)
Sodium
302mg
(13%)
Potassium
106mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
15IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 302mg | 13% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.