Turkish Bread That Drives Everyone Crazy! Bazlama is the tastiest I've ever eaten! Anyone can do it.
Turkish Bread That Drives Everyone Crazy! Bazlama is the tastiest I've ever eaten! Anyone can do it. is a easy Turkish recipe that serves 6. 367 calories per serving. Recipe by Fast & Easy Recipes on YouTube.
Prep: 1 hr 32 min | Cook: 41 min | Total: 2 hrs 28 min
Cost: $1.63 total, $0.27 per serving
Ingredients
- 2 tsp Active Dry Yeast (10 grams, dry active yeast)
- 2 tsp Granulated Sugar (10 grams, helps activate yeast)
- 165 ml Water (Warm (about 40°C) to dissolve yeast)
- 165 ml Milk (Warm (about 40°C), whole or 2% works)
- 500 g All-Purpose Flour (Sifted, about 3 heaped cups)
- 1 tsp Salt (5 grams, fine sea salt)
- 30 ml Olive Oil (15 ml for dough + extra for brushing, extra‑virgin recommended)
- 5 g Fresh Parsley (Finely chopped, about 2 tbsp)
- to taste Red Pepper Flakes (Adds mild heat, optional)
Instructions
Activate Yeast
In a mixing bowl combine warm water, warm milk, sugar and the dry yeast. Stir gently and let sit, covered, for 10 minutes until foamy.
Time: PT10M
Temperature: 40°C
Prepare Dry Ingredients
Sift the flour into a large bowl and add the salt. Mix briefly to distribute the salt evenly.
Time: PT5M
Combine Wet and Dry
Create a well in the flour, pour in the yeast mixture and add 1 tbsp (15 ml) olive oil. Stir with a spoon until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead by hand for about 2 minutes until smooth, soft and slightly sticky.
Time: PT2M
First Rise
Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Time: PT60M
Shape the Flatbreads
Punch down the risen dough, divide it into 6 equal pieces, roll each into a ball, cover to prevent drying, then roll each ball on a floured surface into an 18 cm (7 in) circle about 5 mm thick.
Time: PT10M
Cook the Bazlama
Heat a skillet over medium heat (≈350°F). Cook the first side of a flatbread for about 3 minutes until bubbles form, then flip and cook the other side another 3 minutes until golden brown. Repeat with remaining pieces, keeping the pan hot.
Time: PT41M
Temperature: Medium heat (≈350°F)
Finish and Serve
Transfer cooked flatbreads to a plate, cover with a tea towel to stay soft. Brush each with a little olive oil, sprinkle chopped parsley and red pepper flakes to taste.
Time: PT5M
Nutrition Facts
- Calories
- 367
- Protein
- 9 g
- Carbohydrates
- 62 g
- Fat
- 5.3 g
- Fiber
- 3.3 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Wheat, Dairy, Yeast
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Milk: Plant‑based milk (almond, soy)
- Instead of All-Purpose Flour: Whole‑wheat flour (will be denser)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Fresh Parsley: Dried parsley (use less)
- Instead of Red Pepper Flakes: Paprika, Cayenne pepper (use sparingly)
Equipment Needed
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Fine Mesh Sieve
- Spoon
- Kitchen Towel
- Skillet
- Spatula or Turner
- Rolling Pin (optional)
- Brush
- Cutting Board
- Knife
- Silicone Cooking Mat (optional)
Critical Steps — Do Not Skip
- Activating the yeast with properly warm liquid
- Kneading just enough to develop a soft, slightly sticky dough
- Allowing the dough to rise until doubled in size
- Cooking on medium heat until bubbles appear before flipping
Chef Tips from the Video
- Use warm (not hot) water and milk around 40°C to give the yeast the best start.
- Cover the dough with a damp towel during the rise to prevent a dry skin.
- Brush the finished breads with olive oil while still warm for extra flavor and softness.
Troubleshooting
Dough is too sticky and hard to handle.
Add a tablespoon of flour at a time until the dough is manageable; avoid over‑flouring.
Bread does not puff or form bubbles.
Make sure the yeast was active (foam should appear) and that the skillet is hot enough before adding the dough.
Flatbread sticks to the pan.
Ensure the skillet is properly pre‑heated and lightly dusted with flour; a non‑stick surface helps.
Storage
Refrigerator: Wrap flatbreads tightly in foil or place in an airtight container; keep for up to 3 days.
Freezer: Cool completely, then freeze individually wrapped in plastic and placed in a freezer bag; store up to 2 months. Reheat in a skillet or oven.
Room temperature: Store in a sealed bag at room temperature for up to 1 day; they are best eaten fresh.
Make-Ahead Tips
- The dough can be prepared the night before; refrigerate after the first rise and shape the next day.
- Cooked bazlama freezes well; reheat in a dry skillet for a few minutes.
Frequently Asked Questions
What is the cultural significance and history of Bazlama in Turkish cuisine?
Bazlama is a traditional Turkish flatbread that dates back centuries, originally baked in stone ovens and served with meals ranging from soups to grilled meats. It is a staple in rural households and is celebrated for its soft, fluffy texture that makes it ideal for sopping up sauces and stews.
What are the traditional regional variations of Bazlama within Turkey?
In the Aegean region, bazlama is often brushed with butter and served plain, while in Central Anatolia it may be topped with sesame seeds or nigella. Some coastal versions incorporate yogurt into the dough for extra tenderness.
How is Bazlama traditionally served in Turkish households?
Bazlama is typically served warm, brushed with olive oil or butter, and sprinkled with fresh herbs like parsley. It accompanies dishes such as kebabs, meze spreads, lentil soup, and is also enjoyed with honey or cheese for breakfast.
During which occasions or celebrations is Bazlama commonly prepared in Turkish culture?
Bazlama is a everyday bread but is also made for family gatherings, Ramadan iftars, and village festivals where fresh, hot flatbread is a sign of hospitality.
What other Turkish dishes pair well with Bazlama?
Bazlama pairs beautifully with Turkish dishes like İskender kebab, lamb stew (kuzu güveç), eggplant salads, and creamy yogurt‑based sauces such as cacık.
What makes Bazlama special compared to other flatbreads in Turkish cuisine?
Unlike the thinner, crisper pide, bazlama is thicker, softer, and slightly chewy due to a short yeast fermentation, giving it a pillowy interior that holds sauces better.
How has Bazlama evolved over time in modern Turkish cooking?
Modern home cooks often prepare bazlama in a skillet instead of a stone oven, adding olive oil for flavor and using quick-rise yeast to shorten preparation time, while still preserving the traditional texture.
What are the most common mistakes to avoid when making Bazlama at home?
Common errors include using water that is too hot, which kills the yeast; over‑kneading, which makes the bread tough; and cooking on too high heat, which burns the exterior before the interior puffs.
How do I know when the Bazlama flatbread is done cooking?
The flatbread is done when bubbles appear on the surface, the underside is golden brown, and the bread sounds hollow when tapped. It should also feel soft yet hold its shape.
What does the YouTube channel Fast & Easy Recipes specialize in?
The YouTube channel Fast & Easy Recipes focuses on quick, beginner‑friendly dishes that require minimal ingredients and equipment, delivering step‑by‑step tutorials for everyday home cooking.
Last updated: August 30, 2026
