Turkish Flatbread (Bazlama) Recipe – Turkey Special
Turkish flatbread, known as bazlama, delights with its irresistibly soft, fluffy texture. Cooked in a pan, it develops a lightly crisp outer layer, encasing a tender and chewy interior. Pair it with dips and roasted meats for a satisfying meal.
- Prep Time30 min
- Cook Time15 min
- Perform Time3 hr 15 min
- Total Time4 hr
Turkish Flatbread (Bazlama) Ingredients:
- ¾ cup warm water, plus 1 tablespoon if necessary (180ml + 20ml)
- 3 teaspoons instant dry yeast
- ¾ teaspoon sugar
- 390 grams plain flour (all-purpose flour) (3 cups / 13.8 ounces)
- ½ cup full-fat Greek yogurt (125ml)
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder, optional
- Olive oil for greasing
How to Make Turkish Flatbread (Bazlama) Recipe:
Combine ¾ cup of warm water with yeast and sugar in a cup, stirring to mix. Allow it to rest for 5 minutes until slightly frothy on top.
In the bowl of a stand mixer fitted with the dough hook attachment (or for hand kneading), combine flour, yogurt, salt, baking powder, and the yeast mixture. Mix briefly using the kneading hook.
Start the mixer on low speed. If the dough pulls away from the bottom of the bowl within 1 minute, add the extra tablespoon of water. If it sticks to the bottom but pulls away from the sides, omit the extra water. Knead on low for 5-6 minutes until the dough becomes elastic and smooth.
Lightly dust a clean work surface with flour. Knead the dough for about 30 seconds until smooth. Lightly oil the stand mixer bowl, place the dough inside, and turn it a couple of times to coat. Cover with a plate and let it rise for about 1 hour or until doubled in size.
Without punching down the dough, gently lift it from the bowl and shape it into a small rectangle. Fold the bottom third over the middle and then fold the top third down over it (like folding a letter). Alternatively, roll it into a log and cut into 9 equal pieces.
Taking one piece in your hand, fold it in half and pinch the sides until smooth, forming a ball. Rest the dough balls for an additional 15 minutes covered with a clean tea towel.
Heat a non-stick pan or large skillet over medium-high heat. Drizzle a little oil and wipe with a paper towel for a light coating.
Lightly flour a clean surface and roll out one dough ball to approximately 18cm (7 inches) wide. Set it aside and roll out two more.
Once the pan is hot, gently roll out the first dough ball again to 18cm (7 inches). Remove excess flour, then place it in the pan. Cook for about 1 minute until bubbles form on top. Flip and cook for another 45 seconds until it puffs up. Flip again for 10 seconds, then transfer to a plate and cover with a clean tea towel.
Repeat this cooking process for each dough ball, rolling out the next one while another is cooking, ensuring there are always three rolled out and one cooking until all are done.
