Bazlama (Turkish flatbread)

    45 min

    This delicious flat bread hails from Turkey. Bazlama is a simple village bread that I learnt in Turkey, where it is cooked in an outdoor oven. In your home it can be made with ease using a heavy cast iron pan on the hob. Best served warm.

    96 people made this

    Serves: 4 

    • 2 1/4 teaspoons dried active baking yeast
    • 1 tablespoon caster sugar
    • 1 tablespoon salt
    • 350ml warm water (45 degrees C)
    • 110g Greek yoghurt
    • 500g plain flour

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Dissolve the yeast, sugar and salt in the warm water. Add the water and yoghurt 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.
    2. 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.
    3. Heat a cast iron frying pan or griddle over medium-high heat. Place one dough round in the frying pan and cook until brown spots appear on the bottom, about 1 minute. Flip the bread and cook for an additional minute. Remove the bread and wrap it in a clean tea towel to keep warm.
    4. Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

    Cook's tip

    If you can't find Greek-style yoghurt, use regular natural yoghurt and reduce the water in the recipe to 300ml.

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    Reviews in English (45)


    I made this, and totally thoroughly enjoyed it, I forgot to take a photo but certainly will next time, WOW, felt like I was back in Turkey on my honeymoon  -  13 Apr 2015


    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...  -  27 Sep 2010  (Review from Allrecipes US | Canada)


    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!  -  31 Aug 2010  (Review from Allrecipes US | Canada)