Cheese Bazlama (Turkish Flatbread)

Ingredients

• 1 tsp Instant Yeast (5 g, active instant yeast)
• 1.5 tsp Sugar (8 g, granulated)
• 7 fl oz Warm Water (200 ml, about 105‑110°F (40‑43°C))
• 1.5 cups All-Purpose Flour (240 g, sifted)
• 0.5 tsp Salt (3 g, fine sea salt)
• 1 fl oz Olive Oil (30 ml, extra‑virgin)
• 3.5 oz Parmesan Cheese (100 g, finely grated)
• 1 bunch Fresh Parsley (≈30 g, chopped)
• 1 tbsp Cream Cheese (≈15 g, softened)
• 1 oz Butter (30 g, melted)
• 2 tbsp All-Purpose Flour (for dusting) (≈15 g, for work surface)

Instructions

1. Activate Yeast

   Combine the instant yeast and sugar in a bowl with the warm water. Stir until fully dissolved.

   Time: PT5M

2. Mix Dry Ingredients

   In a separate mixing bowl whisk together the flour and salt. Add the olive oil and the yeast mixture, stirring until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic. The dough should be soft and slightly tacky.

   Time: PT10M

4. First Rise

   Place the kneaded dough back in the bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 30‑45 minutes, or until doubled in size.

   Time: PT35M

5. Prepare Cheese Filling

   While the dough rises, grate the Parmesan, finely chop the parsley, and soften the cream cheese. Mix all three together in a small bowl.

   Time: PT5M

6. Portion the Dough

   Dust the work surface with a little flour. Punch down the risen dough and divide it into 4 equal pieces. Shape each piece into a smooth ball.

   Time: PT5M

7. Shape and Fill

   Flatten each ball into a 4‑inch circle, place about a quarter of the cheese mixture in the center, fold the edges over, and roll gently back into a ball. Lightly flatten again to a ½‑inch thick disc.

   Time: PT10M

8. Second Rise

   Cover the shaped discs with a clean towel and let them rest for 10‑15 minutes to puff slightly.

   Time: PT12M

9. Cook the Bazlama

   Heat a nonstick skillet over medium heat (about 350°F / 175°C). Cook each disc 2‑3 minutes per side until golden brown and puffed, pressing gently with a spatula if needed.

   Time: PT20M

   Temperature: Medium heat

10. Butter and Serve

    Melt the butter, stir in the remaining chopped parsley, and brush each hot bread generously. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Instant Yeast: Active dry yeast, Fresh yeast
• Instead of Sugar: Honey, Maple syrup (use less)
• Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour (adjust liquid)
• Instead of Salt: Kosher salt, Table salt
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Parmesan Cheese: Pecorino Romano, Grated Asiago
• Instead of Fresh Parsley: Cilantro, Fresh basil
• Instead of Cream Cheese: Mascarpone, Neufchatel cheese
• Instead of Butter: Margarine, Olive oil (for brushing)

Equipment Needed

• Mixing Bowl
• Measuring Spoons
• Kitchen Scale (optional)
• Whisk or Spoon
• Rolling Pin
• Nonstick Skillet
• Spatula
• Pastry Brush
• Plastic Wrap or Damp Towel
• Grater
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Activate Yeast
• Knead the Dough
• Shape and Fill
• Cook the Bazlama

Chef Tips from the Video

• Use room‑temperature ingredients for a smoother dough.
• A cast‑iron skillet gives an even, deep golden crust.
• Brush the finished breads with a mixture of melted butter, minced garlic, and parsley for extra flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a skillet or oven.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw and reheat before serving.

Room temperature: Best eaten the same day; can sit at room temperature for up to 6 hours.

Make-Ahead Tips

• The dough can be prepared the night before and refrigerated; bring to room temperature before shaping.
• Cheese filling can be mixed up to 24 hours ahead and kept refrigerated.