Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
3 hrs 15 mins
total:
4 hrs
Servings:
4
Yield:
4 flatbreads
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.

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  • Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.

  • Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.

  • Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

Cook's Note

If you can't find Greek-style yogurt (suzme), use regular yogurt and reduce the water in the recipe to 1 1/4 cups.

Nutrition Facts

505 calories; protein 15.1g; carbohydrates 100.2g; fat 3.8g; cholesterol 5.6mg; sodium 1766.4mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2010
In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one side to cover the stuffing (like an omelet) and cook both sides...Eat with sour cherry jam and hot tea as our usual Sunday breakfast... Read More
(121)

Most helpful critical review

Rating: 3 stars
12/16/2010
Made this twice. Once exactly as the recipe read and once adding fresh garlic and herbs. The second batch was tastier but not as good as I had hoped. Read More
(9)
66 Ratings
  • 5 star values: 46
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2010
In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one side to cover the stuffing (like an omelet) and cook both sides...Eat with sour cherry jam and hot tea as our usual Sunday breakfast... Read More
(121)
Rating: 5 stars
09/02/2010
Epic deliciousness! I felt like a hobbit eating these! I think this would make for a fantastic pizza crust so I froze half the dough in a tight saran-wrapped ball for using another day. The only trouble that I encountered was transferring a dough round onto the griddle as it didn't really retain any round shape. (And was stickier than I anticipated.) But forget the shape b/c the taste was simple and divine and even better when I slathered it in the "Basic Hummus" recipe from here. When I defrost the remaining dough I plan on either trying it as pizza crust or making smaller flat-bread "balls" on the griddle as opposed to the big floppy (albeit scrumptious!) dough pile that I had today. Thank you for a great recipe sharwna! Read More
(38)
Rating: 5 stars
09/23/2010
This is a great recipe. I used olive oil to cook it and it was fabulous! I would recommend halving the recipeas it yielded a total of 8 flats. (I did try freezing half of it as well and I wouldn't recommend it as the dough doesn't rise well after it's defrosted and it drys out pretty fast.) Read More
(25)
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Rating: 5 stars
09/20/2010
I really enjoyed this. I couldn't resist adding some minced garlic to the dough (as well as a few spices) and that worked well. Like another reviewer, I ended up with 8 rounds (cooked on a skillet) rather than 4. I was able to cook them without any sort of oil or butter on the pan at all. Mine took closer to three minutes per side (rather than 1). This may be because I did not form thin enough discs though. Either way, they were delicious and I'll definitely make them again. Read More
(16)
Rating: 5 stars
04/06/2011
Amazing! I did not have the yogurt so I substituted sour cream. Made one batch as stated and another adding chopped cilantro and lime zest. Great both ways! Read More
(13)
Rating: 5 stars
09/27/2010
I stuffed 2 rounds with black olive tapenade and 2 rounds with with grilled artichoes in olive oil..Oh my were sooo good! Read More
(11)
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Rating: 5 stars
05/14/2012
I can literally count on less than one hand the amount of times per year that we eat out but when we do happen to be in a bind we try to eat at Subway or something that will have a lot of fresh veggies. My hubs loves their flatbread sandwiches. Now I can cross Subway off my list of places we ever need to eat! This is even better! My dough made 8 LARGE rounds and it was sticky and took a lot of extra flour. I dry toasted it on a nonstick skillet. In the future I would use less salt. I made grilled eggplant sandwiches with onion and tomato and salted NOTHING so it balanced out. But on any other occasion this bread would be waaay salty and I love my salt! I will definitely be cooking up extra of this to freeze for quick egg sandwich breakfasts dinners heck anything! Read More
(10)
Rating: 5 stars
04/01/2011
I just made this recipe for the first time. Yum! We found our new favorite flatbread recipe. Like others noted I found that the recipe made 8 tortilla sized rounds. Read More
(10)
Rating: 3 stars
12/16/2010
Made this twice. Once exactly as the recipe read and once adding fresh garlic and herbs. The second batch was tastier but not as good as I had hoped. Read More
(9)
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