Here’s a simple and authentic Turkish flatbread (Bazlama) recipe—soft, fluffy, and perfect with dips, soups, or breakfast.
🫓 Turkish Flatbread (Bazlama)
📝 Ingredients (makes ~6 small flatbreads)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 tsp instant yeast
- 1 cup warm water (adjust as needed)
- 2 tbsp olive oil (plus extra for cooking)
👩🍳 Instructions
1. Prepare the Dough
- In a large bowl, mix flour, salt, sugar, and yeast.
- Gradually add warm water and 2 tbsp olive oil.
- Knead for 8–10 minutes until smooth and elastic.
- Cover the bowl and let the dough rise 1–1.5 hours until doubled.
2. Shape the Flatbreads
- Punch down the dough.
- Divide into 6 equal portions.
- Roll each portion into a ball, then flatten into ¼-inch thick circles.
3. Cook the Flatbreads
- Heat a non-stick or cast-iron skillet over medium heat.
- Brush lightly with olive oil.
- Cook each flatbread 2–3 minutes per side, until golden and slightly puffed.
🌿 Tips
- Keep a lid nearby: covering the pan helps the bread puff more.
- Serve warm with butter, cheese, or dips like hummus.
- Can also be wrapped and reheated later; tastes great fresh or slightly toasted.
Optional Variations
- Add herbs (thyme, oregano) to the dough for extra flavor.
- Sprinkle sesame seeds or nigella seeds on top before cooking.
If you want, I can also give a Turkish flatbread recipe for the soft, pocket-style bread used for kebabs and wraps, which is slightly different from Bazlama.
Do you want me to share that version too?