Turkish Bazlama Bread Recipe
Craving warm, fluffy flatbread? This Turkish Bazlama Bread recipe is your answer. Soft inside, golden outside – pure comfort. Fresh from your skillet in minutes.
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 cup warm water not boiling
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil plus more for skillet
- Optional: 1 tablespoon yogurt for extra softness
Instructions
Activate the Yeast
- Mix warm water, sugar, and yeast in a bowl. Wait 5-10 minutes. It bubbles up. Shows yeast is alive and ready. This step is key.
Make the Dough
- Add flour, salt, olive oil, and yogurt to yeast mix. Stir with a spoon. Then knead by hand 5 minutes. Dough gets smooth and soft. Not sticky.
Let It Rise
- Cover dough with a damp towel. Place in warm spot. Wait 1 hour. It doubles in size. Perfect puff means happy bread!
Shape the Breads
- Dust counter with flour. Divide dough into 6 balls. Roll each into 8-inch circle. Keep thin, about 1/4 inch. Like soft pancakes.
Cook on Skillet
- Heat skillet over medium heat. Add 1 teaspoon oil. Place dough circle in pan. Cook 2-3 minutes per side. Bubbles form, edges golden. Repeat for all.
Notes
- Warm water matters – too hot kills yeast.
- Knead longer for chewier texture.
- Add nigella seeds to dough for Turkish spice kick.
- Make mini versions for appetizers.
- Use whole wheat flour half-and-half for healthier twist.
- Brush with butter post-cook for shine.
- Vegan? Skip yogurt, add more oil.