This recipe provides instructions for making Bazlama, a traditional Turkish flatbread that is soft, slightly chewy, and often characterized by its puffy, slightly blistered surface. Bazlama is a staple in Turkish cuisine, enjoyed as an accompaniment to various dishes, used for wrapping fillings, or simply eaten on its own, sometimes with butter or cheese. It is similar to pita bread but tends to be thicker and has a softer texture. The dough for Bazlama is typically made with simple ingredients: all-purpose flour, yeast (either fresh or dry), warm water, salt, and sometimes a touch of sugar to help activate the yeast. Some variations may also include a small amount of olive oil or yogurt for added softness and flavor. The dough is kneaded until smooth and elastic and then left to rise until doubled in size. After the first rise, the dough is divided into small balls, which are then rolled out into thick, round discs, usually about ¼ to ½ inch in thickness. The characteristic puffiness of Bazlama is achieved by cooking it on a hot griddle or a flat pan (traditionally a saç, a type of large, thin metal griddle) over medium-high heat. As the bread cooks, it puffs up dramatically due to the steam trapped inside, creating a hollow pocket. This pocket can then be filled with various ingredients. The surface of Bazlama develops light golden-brown spots or blisters, adding to its rustic appearance and slightly crispy texture on the exterior while remaining soft and airy inside. Once cooked, Bazlama is often brushed with melted butter for added richness and flavor, although this is optional. It is best served warm and is incredibly versatile. It can be used to scoop up stews, dips, and mezes, filled with grilled meats and vegetables to make a quick sandwich, or simply enjoyed with cheese, olives, and honey for breakfast. The simplicity of the ingredients and the relatively quick cooking time make Bazlama a popular bread to make at home, offering a taste of authentic Turkish flavors. The image shows a stack of round, slightly golden-brown flatbreads on a white plate. The bread has a slightly uneven surface with some darker, blistered spots and appears soft and puffy. In the bottom image, one of the flatbreads is partially rolled up, revealing its soft, airy interior. The texture suggests a bread that is both slightly chewy and tender.
The texture of Bazlama is characteristically soft and slightly chewy, with a pillowy interior that often forms a pocket. The surface can have a slightly blistered and lightly crisp texture, especially in the darker spots from cooking on the hot griddle.
The flavor profile of Bazlama is mildly wheaty with a subtle savory note from the salt. If brushed with butter, it takes on a rich, buttery flavor. Its relatively neutral taste makes it a versatile accompaniment that complements a wide range of dishes.
Bazlama is a traditional Turkish flatbread made from a simple dough of flour, water, yeast, and salt, rolled into thick discs and cooked on a hot griddle until puffy and slightly blistered.
The preparation involves making a yeast dough, allowing it to rise, dividing it into balls, rolling them into thick discs, and then cooking them on a hot griddle until they puff up and develop golden-brown spots.
Ingredients:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon active dry yeast (or ½ teaspoon instant dry yeast)
- 1 teaspoon granulated sugar (optional, for yeast activation)
- 1 teaspoon salt
- 1 ¼ cups warm water (105-115°F)
- 1 tablespoon olive oil or plain yogurt (optional, for softer texture)
- Melted butter, for brushing (optional)
Equipment:
- Large mixing bowl
- Clean kitchen towel
- Rolling pin
- Clean work surface
- Large griddle or flat pan
- Spatula
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm water and sugar (if using). Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating that the yeast is active. If using instant dry yeast, you can mix it directly with the flour.
- Combine Dry Ingredients: Add the flour and salt to the bowl with the yeast mixture (or all dry ingredients if using instant yeast). If using olive oil or yogurt, add it as well.
- Form the Dough: Stir the ingredients together until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. Add a little more flour if needed, but be careful not to add too much, as this can make the bread tough.
- First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- Divide the Dough: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 6-8 equal portions.
- Shape into Balls: Shape each portion of dough into a smooth ball.
- Rest the Dough: Cover the dough balls with a damp kitchen towel and let them rest for 10-15 minutes. This will make them easier to roll out.
- Roll Out the Bread: On a lightly floured surface, use a rolling pin to roll out each dough ball into a round disc about ¼ to ½ inch thick and approximately 6-8 inches in diameter. Try to keep the thickness consistent for even cooking.
- Heat the Griddle: Heat a large griddle or flat pan over medium-high heat until it is hot. You should be able to feel the heat when you hold your hand a few inches above the surface. You do not usually need to grease the griddle.
- Cook the Bazlama: Carefully place one or two rolled-out dough discs onto the hot griddle. Cook for 2-4 minutes on each side, or until the bread starts to puff up and develops light golden-brown spots or blisters. The exact cooking time will depend on the heat of your griddle and the thickness of the bread. You may need to gently press down on the bread with a spatula to encourage it to puff up.
- Brush with Butter (Optional): As soon as the Bazlama is cooked, remove it from the griddle and brush it with melted butter, if desired. This adds flavor and keeps the bread soft.
- Keep Warm: Keep the cooked Bazlama warm by wrapping it in a clean kitchen towel while you cook the remaining dough.
- Serve: Serve the Bazlama warm. It can be enjoyed as an accompaniment to meals, used to wrap fillings, or eaten on its own.
Tips for Perfect Bazlama:
- Water Temperature: Ensure the water is warm (not hot) to activate the yeast properly.
- Kneading: Proper kneading is essential for developing the gluten, which gives the Bazlama its chewy texture.
- Resting: Allowing the dough to rest after dividing makes it easier to roll out.
- Griddle Temperature: The griddle should be hot enough to cook the bread quickly and create steam inside, but not so hot that it burns the outside before the inside is cooked.
- Puffing: Pressing gently on the bread as it cooks can help it puff up more evenly.
- Freshness: Bazlama is best enjoyed fresh. You can store leftovers in an airtight container at room temperature for a day or two, or freeze them for longer storage. Reheat on a griddle or in the oven before serving.
Enjoy making and eating this delicious traditional Turkish flatbread!