[노오븐] 통통한 터키식 플랫브레드 만들기 :: 화덕에 구운것 같은 고소함 :: 바즐라마 :: Turkish Flatbread :: Bazlama :: Grilled Bread
[노오븐] 통통한 터키식 플랫브레드 만들기 :: 화덕에 구운것 같은 고소함 :: 바즐라마 :: Turkish Flatbread :: Bazlama :: Grilled Bread is a easy Turkish recipe that serves 6. 210 calories per serving. Recipe by 매일맛나 delicious day on YouTube.
Prep: 1 hr 25 min | Cook: 20 min | Total: 2 hrs
Cost: $2.13 total, $0.36 per serving
Ingredients
- 160 ml Whole Milk (warm (about 36‑40°C))
- 160 ml Water (warm (about 36‑40°C))
- 10 g Instant Dry Yeast (active dry or instant)
- 10 g Granulated Sugar (helps activate yeast)
- 500 g All‑Purpose Flour (plain flour, sifted)
- 8 g Salt (fine sea salt)
- 18 g Olive Oil (about 3 tbsp, extra‑virgin preferred)
- 30 g Unsalted Butter (melted, for brushing after cooking)
- 1 tsp Crushed Red Pepper Flakes (optional, for a mild kick)
- 2 tbsp Fresh Parsley (chopped, optional garnish)
Instructions
Activate Yeast
Combine warm milk, warm water, instant dry yeast, and sugar in the mixing bowl. Stir gently and let sit for 3–5 minutes until slightly frothy.
Time: PT5M
Mix Dry Ingredients
Add the sifted all‑purpose flour, salt, and olive oil to the bowl. Stir with a spoon until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes, adding a little olive oil if the dough feels dry, until smooth and elastic.
Time: PT10M
First Fermentation
Shape the dough into a ball, coat lightly with olive oil, place back in the bowl, cover with plastic wrap, and let it rise in a warm place (36‑40°C) until doubled in size, about 1 hour.
Time: PT1H
Temperature: 36‑40°C
Divide and Shape
Punch down the risen dough, divide into 6 equal pieces, fold each piece inward to release gas, then roll each into a smooth ball. Cover with plastic wrap to prevent drying.
Time: PT5M
Flatten the Rounds
Lightly dust each ball with flour, then use a rolling pin to flatten to a circle about 18 cm in diameter and 5 mm thick.
Time: PT5M
Preheat the Pan
Heat a skillet over medium heat. Test the temperature by sprinkling a few drops of water; they should sizzle and evaporate immediately.
Time: PT2M
Temperature: Medium heat
Cook First Side
Place one flattened dough round in the hot pan. Cook until bubbles form on the surface and the underside turns light golden, about 2‑3 minutes.
Time: PT3M
Temperature: Medium heat
Flip and Cook Second Side
Turn the flatbread over, cook until the other side is golden and the bread puffs up, another 2‑3 minutes. Reduce heat to low for the final minute to ensure even cooking.
Time: PT3M
Temperature: Low heat
Keep Warm
Transfer cooked flatbreads to a plate and cover with a clean kitchen towel to retain moisture while you finish the remaining pieces.
Time: PT2M
Finish with Butter and Garnish
Brush each hot flatbread with melted unsalted butter. Sprinkle optional crushed red pepper flakes and chopped parsley for flavor and color.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by substituting butter with olive oil
Allergens: Wheat, Dairy (butter)
Ingredient Substitutions
- Instead of Whole Milk: Almond milk, Soy milk
- Instead of Instant Dry Yeast: Fresh yeast (use 15 g)
- Instead of Granulated Sugar: Honey (8 g)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Olive Oil: Melted unsalted butter (same amount)
- Instead of Unsalted Butter: Olive oil
- Instead of Crushed Red Pepper Flakes: Paprika
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Measuring Cups/ spoons
- Plastic Wrap
- Rolling Pin
- Skillet or Frying Pan
- Spatula
- Pastry Brush
- Spray Bottle with Water (optional)
- Plate or Cooling Rack (optional)
- Kitchen Towel or Clean Cloth (optional)
Critical Steps — Do Not Skip
- Activate yeast without overheating the liquid
- Knead until dough is smooth and elastic
- First fermentation until dough doubles in size
- Pan must be hot enough to sizzle water droplets
- Flip when bubbles appear and underside is golden
- Reduce heat to low for the final minute to prevent burning
Chef Tips from the Video
- Use a cast‑iron skillet for the best crust.
- Cover cooked flatbreads with a towel to keep them soft and pliable.
- A splash of water on the pan is the quickest test for proper temperature.
Troubleshooting
Dough does not rise
Check that the liquid temperature is not above 45°C and that the yeast is fresh. If needed, add a pinch more yeast.
Flatbread is dense and does not puff
Make sure the pan is hot enough before adding the dough and avoid over‑kneading which can tighten gluten.
Bread burns before cooking through
Lower the heat after the first side browns and cover the pan with a lid for the last minute to trap steam.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave before serving.
Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw at room temperature and re‑heat.
Room temperature: Best eaten fresh; can sit uncovered for up to 4 hours before drying out.
Make-Ahead Tips
- Prepare the dough the night before and let it rise slowly in the refrigerator; bring to room temperature before shaping.
- Cook all flatbreads, let them cool, then freeze in a zip‑top bag; re‑heat in a skillet.
Frequently Asked Questions
What is the cultural significance and history of Turkish Flatbread (Bazlama) in Turkish cuisine?
Bazlama is a traditional Turkish flatbread that dates back to the Ottoman era, originally baked on a stone griddle called a sac. It was a staple for peasants and travelers because it is quick to make, soft, and pairs well with meats, cheeses, and spreads.
What are the traditional regional variations of Bazlama within Turkey?
In the Aegean region, Bazlama is often brushed with olive oil and served with feta cheese, while in Central Anatolia it may be thicker and cooked over an open fire. Some coastal versions add herbs like thyme or oregano to the dough.
How is Bazlama traditionally served in Turkey?
Bazlama is typically served warm, brushed with butter or olive oil, and used to scoop up stews, kebabs, or mezze. It can also be split and filled with cheese, spinach, or spicy sausage for a quick snack.
On what occasions or celebrations is Bazlama traditionally eaten in Turkish culture?
Bazlama appears at family gatherings, picnics, and during Ramadan for breaking fast because it is easy to prepare in large batches and complements a variety of dishes.
How does Bazlama fit into the broader Turkish cuisine tradition?
Bazlama exemplifies the Turkish emphasis on simple, yeasted breads that are versatile, comforting, and made with pantry staples. It sits alongside other breads like pide, simit, and lavash as everyday staples.
What are the authentic traditional ingredients for Bazlama versus acceptable substitutes?
Traditional Bazlama uses plain wheat flour, warm milk, water, instant yeast, a pinch of salt, and a drizzle of olive oil. Substitutes can include bread flour for a chewier texture, plant‑based milk for dairy‑free versions, or melted butter instead of olive oil.
What other Turkish dishes pair well with Bazlama?
Bazlama pairs beautifully with Turkish kebabs, lamb stew (kuzu güveç), grilled halloumi, menemen (spiced tomato‑egg scramble), and mezze spreads like hummus or muhammara.
What makes Bazlama special or unique in Turkish cuisine?
Its soft, pillowy interior combined with a lightly crisp exterior makes Bazlama ideal for both dipping and stuffing. The quick rise time and pan‑frying method set it apart from oven‑baked breads.
What are the most common mistakes to avoid when making Turkish Flatbread (Bazlama)?
Common errors include using water that’s too hot (killing the yeast), under‑kneading which prevents a smooth texture, not allowing the dough to double in size, and cooking on too high heat which burns the surface before the interior puffs.
How do I know when Bazlama is done cooking?
The flatbread is done when the underside is golden‑brown, bubbles have formed across the surface, and the bread has puffed slightly. A gentle press should feel springy, not doughy.
Can I make Bazlama ahead of time and how should I store it?
Yes. After cooking, let the flatbreads cool, then wrap them tightly in foil or a zip‑top bag. Store at room temperature for up to 4 hours, refrigerate for 2‑3 days, or freeze for up to a month. Re‑heat in a skillet to restore softness.
What does the YouTube channel 매일맛나 delicious day specialize in?
The YouTube channel 매일맛나 delicious day focuses on everyday Korean home cooking, offering step‑by‑step tutorials for both Korean classics and international dishes, with an emphasis on approachable techniques for busy home cooks.
How does the YouTube channel 매일맛나 delicious day’s approach to Turkish cooking differ from other cooking channels?
매일맛나 delicious day adapts Turkish recipes like Bazlama to Korean kitchen tools and ingredients, providing clear visual cues, Korean‑language narration, and practical tips such as using a simple skillet instead of a traditional sac, making the dishes more accessible to Korean viewers.
Last updated: September 6, 2026
