Bazlama Turkish Pan Fried Flatbread Recipe

I absolutely love this bazlama recipe because it’s my go-to for crafting soft, fluffy flatbreads that pair perfectly with just about anything. Plus, the combination of yogurt and olive oil gives it a wonderful richness and slight tang that makes each bite satisfyingly delicious.

I adore the way Bazlama, a traditional Turkish flatbread, combines simplicity and flavor in its very essence. Made with 4 cups of all-purpose flour, 1 tablespoon of sugar, and 1 tablespoon of instant yeast, it offers an impressive foundational taste.

When you throw in some yogurt and olive oil, it becomes something that I can’t get enough of and something I want to make over and over again.

Ingredients

All-purpose flour: Supplies structure and carbohydrates, making the bread filling and satisfying.

Salt: Intensifies taste and reinforces gluten development in dough.

Sugar is what the yeast feeds on to ferment, and it also contributes a touch of sweetness.

Breads rise because yeast is present.

Breads have a soft texture because yeast produces carbon dioxide.

Instant yeast is a leavening agent that bubbles the bread.

Unflavored, unsweetened yogurt: Incorporates moisture, adds a touch of tang, and provides a hint of sourness.

Oil of olive: Contributes a level of richness and a hint of fruited flavor, helps in the process of achieving brownness.

Ingredient Quantities

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• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 cup warm water
• 1 cup plain yogurt
• 2 tablespoons olive oil

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Instructions

1. In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix the dry components until they are well combined.

2. Make a hollow in the middle of the dry components and put in the warm water, yogurt, and olive oil.

3. Using a wooden spoon or your hands, mix the wet and dry ingredients together until you have a nice dough.

4. On a lightly floured surface, knead the dough for about 8-10 minutes. The mixture should go from looking lumpy, like this:

(lumpy dough)

to looking smooth and feeling elastic:

(smooth, elastic dough)

That’s what you want.

5. Form the dough into a ball and set it in a bowl that has been oiled lightly. Turn the dough ball once so that it is coated with oil. Let it rise, covered with a damp cloth, in a place that is warm for about 1-
1.5 hours.

6. Gently punch down the dough to deflate it and transfer it to a floured surface. Once risen, the dough is ready for the next steps.

7. Split the dough into equal-sized sections (typically 6-8 parts) and form each part into a ball. Keep the balls covered with a damp cloth while they rest for about 10 minutes.

8. On a floured surface, flatten each ball into a round that is approximately 1/4-inch thick.

9. Heat a non-stick skillet or cast-iron pan over medium heat. Place each flatbread in the heated skillet and cook for 2-3 minutes on each side, or until golden brown spots start to appear.

10. Maintain the warm cooked bazlama in a cloth-lined basket while you finish making the other pieces. Serve as desired at any temperature, but warm is best.

Equipment Needed

1. Large mixing bowl
2. Wooden spoon
3. Measuring cups and spoons
4. Clean kitchen towel or plastic wrap
5. Flat work surface for kneading
6. Non-stick skillet or cast-iron pan
7. Rolling pin
8. Kitchen scale (optional, for precise dough division)
9. Cloth-lined basket for storing cooked flatbreads

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, you can use whole wheat flour, but the texture may be denser. You might need to adjust the water content slightly.
• Q: How do I know when the yeast has activated?A: When combining warm water and sugar with the yeast, the yeast is activated if it has been dissolved and is starting to foam.
• Q: Can I replace the yogurt with a non-dairy alternative?Yes, you can use a yogurt that is nondairy; however, it may slightly change the taste and feel.
• Q: Is there a gluten-free version of this recipe?A: You could attempt to use a gluten-free flour blend, but you will need to assess the ratio and consistency, as they can yield different results.
• Q: How can I tell when the flatbread is fully cooked?A: The flatbread ought to be a golden brown with a few darker spots, offering a firm but chewy texture that is the hallmark of a good flatbread.
• Q: Can I freeze the cooked flatbread?Q: Can you freeze the flatbread? And if so, what is the method for reheating it?

Substitutions and Variations

Substitute whole wheat flour for a nuttier flavor or a gluten-free flour blend for a gluten-free alternative to all-purpose flour.
Salt. You can use sea salt or kosher salt instead.
Natural sweeteners such as honey and maple syrup can take the place of sugar.
Instant yeast: You can use active dry yeast; dissolve it in warm water before using.
Unflavored yogurt: A substitute with a different taste and texture can be made from Greek yogurt, buttermilk, or other similar products.

Pro Tips

1. Check the Water Temperature Ensure the water is warm (around 105°F to 115°F) for activating the yeast effectively without killing it. This will help the dough to rise properly.

2. Use Room Temperature Ingredients Take the yogurt out of the fridge in advance to bring it to room temperature. This will allow for better mixing and a smoother dough texture.

3. Hydration Check Depending on the flour brand and humidity, you may need to adjust the amount of water slightly. If the dough seems too dry while mixing, add a tablespoon of water at a time until it reaches the right consistency.

4. Kneading Technique Knead the dough efficiently by stretching it out and folding it over. This helps develop the gluten, ensuring a chewy texture in the finished bazlama.

5. Resting and Rolling Allow the dough balls to rest for the full 10 minutes before rolling them out. This resting time relaxes the gluten, making it easier to roll the dough into an even thickness without it springing back.