This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and so much more!
If you think you have to have a bit of Middle Eastern heritage to make great Turkish Flatbread, think again! This recipe comes together quickly, without a mixer and minimal kneading and rising. These delicious, tender, pita-type flatbreads are cooked in a pan on the stovetop in minutes.
Flatbread has become popular restaurant and grocery store fare in recent years, but it's definitely not a new invention. Rather, it has a long history, originating in ancient Egypt. Over the years, many other cultures, including India, Armenia, Iran, Uzbekistan, Afganistan, and Turkey have come up with their own version of flatbread, each one having slightly different characteristics. What's really fascinating, is that some countries, like Turkey, have numerous types of flatbread, each region of the country having its own distinct version.
Turkish Flatbread Recipe
In Turkey, flatbread is a staple and there are shops that exclusively sell this simple, delicious type of bread. The variety is staggering. I've read about Pide, Lahmacun, Gözleme, Yufka, Lahmacun, and Bazlama, to name a few. The main differences are in the shape, toppings and cooking methods.
The Turkish flatbread recipe I'm sharing today is Bazlama. Bazlama is similar to naan and, in Turkey, is often baked over an outdoor, wood fire. Bazlama is also known as village bread as it's often sold in stands at Turkish markets. One of the distinctions of Bazlama is that it's made with Greek yogurt, making the bread super tender and giving it a tasty tang.
The ingredient list for this Bazlama is, like most flatbreads, super simple: yeast, sugar, water, flour, yogurt, and salt. The dough is stirred up by hand in a bowl, then turned out onto the counter for a short kneading time. It's then covered and allowed to rest for 15 minutes and then it's ready to roll into circles. A short stint in a hot pan and you'll find these fragrant, tender flatbreads difficult to not devour, all by themselves. (Don't ask me how I know!)
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I've made several batches of this Turkish flatbread, tweaking it a bit each time and finding more and more ways to use it.
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This Turkish flatbread, known as bazlama, is a yeasted flatbread that’s easy to make and tastes amazing. These are the ultimate thick and fluffy flatbreads. Cooked in a pan, they’re so fun to watch as they cook, and bubble. The satisfaction of watching them puff up in the pan never gets old.
They have the most amazing soft, fluffy and chewy texture with a slightly crisp outside. Serve them up fresh and warm and you’ll never turn back. Falling somewhere between a naan and a pita, this leavened flatbread is made tender by Greek yogurt – which also adds a little tang.
I’ve been wanting a good recipe to make fluffy flatbreads from scratch for so very long and I’ve finally got it. This pliable, tasty bread is perfect for wrapping up roasted or grilled meats and vegetables, just like I did for these lamb souvlaki.
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Similar to naan and pita bread and known as “village bread”, bazlama is a yeasted yogurt flatbread. The yogurt ensures tenderness and a little tang while the yeast ensures fluffiness, like the best bready pillow. In Turkish culture it is traditionally cooked in an outdoor oven/wood fire oven though on the stove top works just fine.
It’s typically eaten warm and fresh, for breakfast and in a number of ways ranging from being brushed with butter and herbs to being filled with roast meats and vegetables. You can eat it, like I do, for soaking up curry sauces too – so, so good.
I first came across bazlama while searching wildly on google for the fluffiest of fluffy flat breads and it was the tortilla channel recipe that enticed me to try creating my own. My Turkish flatbread recipe is not truly authentic; I add a touch of baking powder to make it extra puffy, and to cut down on the hours long fermentation traditionally used, but other than that it’s very reminiscent of a good bazlama recipe.
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While this is a dough that requires kneading and resting, it’s all very easy. I use a stand mixer, mainly so that I can be doing other things but it also stops me from being tempted to add too much flour when the dough is sticking to my hands – too much extra flour will dry it out.
You can of course knead it by hand, just as it would be done traditionally and it can be quite therapeutic, but it is a sticky dough and you need to be patient with it. Allow it time to get springy and smooth, without being tempted to add too much flour. If kneading by hand, a dough scraper is so helpful. Knead with one hand then use the scraper to help lift it from the bench.
You can keep rolling while one is cooking so that you always have 3 ready to go and each is getting it’s chance to rest again. If you get really good, you can have two pans going at once though it’s best to align the timing so you only have to keep track of one timer.
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If you want to get super authentic, leave out the baking powder and let the dough ferment for 3 hours instead of the 1 hour rising time. The long fermentation adds extra tang and flavour to the bread.
This style is called Bazlama but there are other types of Turkish flatbreads too. Turkish pide is a fluffier more bread-style flatbread a little like focaccia. Yufka is a very thin flatbread used for wrapping and making things like gozleme and borek. Lavash is a very thin, crisp flatbread topped with nigella seeds.
This recipe, as I’ve written it, makes 9 Turkish flatbreads, however you can make smaller, or even bigger ones if you want. As long as you still roll them out fairly thinly (about 3-4mm /⅛ inch) the cooking time should not vary too much.
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Bazlama are best eaten fresh and warm. If you have leftovers, store them wrapped well or in an airtight container, at room temperature – not in the fridge where they’ll dry out more.
To reheat them, simply splash a little water on top and reheat in the microwave for 20 seconds. If reheating in the oven, first scrunch up a piece of baking paper and sit it under running water. Squeeze out excess water so the paper is damp and wrap the bazlama (up to 4 flatbreads). Bake in the oven 180C/350F – 5-6 minutes.
Turkish flat bread can be frozen too. Store with a sheet of baking paper between each so they’re easy to separate and inside a large ziplock bag or airtight container.
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Have you tried this recipe? Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Bazlama Bread Recipe
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.is the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. Often described as a Turkish pizza, the greasy, gut-busting takeaway Pides sold at neon-lit corner kebab shops have long been my secret food shame. But shame no more: this delicious homemade Pide recipe trumps takeaway 10 times over – and then some!
Turkish Pide has been my Secret Food Shame* for as long as I can remember. Not authentic, freshly made Pide crafted lovingly by the hands of someone’s Turkish grandma. I’m talking about the greasy, low-rent versions sold from hot glass cabinets at late night takeaway shops, filled with cheap cheese and piles of meat shaved from giant Doner Kebab punching bags turning lazily on vertical rotisseries.
It’s a bit
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