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READY IN 4 hr

Bazlama - Turkish Flat Bread

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"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." — sharwna

Ingredients Edit and Save

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Measuring All-Purpose Flour

Original recipe makes 4 flatbreads Change Servings

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt

1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup Greek-style yogurt
4 cups all-purpose flour

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Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 4 hrs

Footnotes

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.

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Reviews More Reviews

Most Helpful Positive Review

Sep 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...

—Gypsy

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Most Helpful Critical Review

Dec 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.

—Toni Jo Fire Eating Pro

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39 Ratings

Sep 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!

—Rock_lobster

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Sep 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.)

—Madd0g39

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Sep 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.

—Anne B-A

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Apr 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.

—hayleymclain

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Apr 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!

—jackiew75

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Sep 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!

—italian delizia

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Nutrition

Calories
505 kcal
25%

Carbohydrates
100.2 g
32%

Cholesterol
6 mg
2%

Fat
3.8 g
6%

Fiber
3.7 g
15%

Protein
15.1 g
30%

Sodium
1766 mg
71%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bazlama - Turkish Flat Bread

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 505
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 1.5g 7 %
Cholesterol 6mg 2 %
Sodium 1766mg 71 %
** Potassium 170mg 5 %
Total Carbohydrates 100.2g 32 %
Dietary Fiber 3.7g 15 %
Protein 15.1g 30 %
Sugars 4.5g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 61 %
** Thiamin 102 %
** Niacin 84 %
** Vitamin B6 5 %
** Magnesium 11 %
** Folate 150 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.