Recipe by sharwna
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (.25 ounce) package
active dry yeast
1 1/2 cups
warm water (110 degrees F/45 degrees C)
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...
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.
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!
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.)
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.
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!
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.
I stuffed 2 rounds with black olive tapenade and 2 rounds with with grilled artichoes in olive oil..Oh my were sooo good!
* Percent Daily Values are based on a 2,000 calorie diet.
Bazlama - Turkish Flat Bread
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 34
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
The crust is crunchy and the center is moist. What’s not to love?
See how to make delicious oven-baked sandwich bread.
See how to make homemade pita bread in your bread machine.