Here’s a traditional and easy recipe for Turkish Bazlama – a soft, thick, and fluffy flatbread that’s typically cooked on a griddle and eaten warm. It’s often enjoyed with butter, cheese, olive oil, or even used to wrap meats and vegetables.
Bazlama, often referred to as Turkish village bread, has a rich and humble history rooted in rural Anatolia (the Asian part of modern-day Turkey). It’s one of Turkey’s oldest and most traditional flatbreads, with origins that reflect the daily lives and simple ingredients of farming communities.
History of Bazlama
Ancient Roots
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Bread culture in Anatolia dates back thousands of years. The Hittites (c. 1600–1178 BCE) and other early Anatolian civilizations were among the first to cultivate wheat and bake flatbreads on hot stones or clay ovens.
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While there is no written record specifically naming bazlama in antiquity, its method—mixing flour, water, and natural leavening, then cooking on a hot surface—mirrors the earliest bread-making techniques.
Village Bread of the Anatolian Heartland
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Bazlama as we know it evolved in the villages of central and southeastern Turkey. It was often made by women in communal settings using simple ingredients: flour, water, yogurt, salt, and yeast (or natural sourdough).
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It became popular because:
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It required no oven, just a sac (a convex griddle made of metal) or a tandır (earth oven).
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It stayed soft for a long time and could be reheated easily, making it practical for fieldwork or travel.
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Cultural Role
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In rural Turkish homes, bazlama was a daily staple, often paired with butter, cheese, or honey.
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It was made fresh in the morning and eaten throughout the day.
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In traditional households, large batches were made and stored wrapped in cloth to maintain softness.
Modern Revival and Urban Spread
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With urbanization and the spread of Turkish cuisine, bazlama has become popular in cities and international Turkish bakeries.
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Today, you’ll find bazlama in supermarkets, bakeries, and restaurants, often served with mezes, grilled meats, or used like sandwich bread.
Key Characteristics
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Thicker and fluffier than pita or lavash.
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Cooked on a griddle, not baked in an oven.
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Soft, chewy texture with small air pockets inside.
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Often brushed with butter or olive oil after cooking.
Symbol of Tradition
Bazlama isn’t just a food—it’s a cultural symbol. It represents:
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Hospitality (served to guests with tea or cheese),
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Rural identity (linked to village life and women’s communal cooking),
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and simplicity, using a few ingredients to create something deeply satisfying.
Turkish Bazlama (Makes 4–5 Breads)
Times
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Preparation time: 15 minutes
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Rising time: 1 hour
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Cooking time: 15–20 minutes
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Total time: ~1 hour 30 minutes
Equipment Needed
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Mixing bowl
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Whisk or spoon
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Clean surface or board for kneading
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Rolling pin (optional)
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Cast iron skillet, griddle, or non-stick frying pan
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Clean towel for covering dough
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 300g (about 2½ cups) |
| Warm water (not hot) | 150ml (⅔ cup) |
| Plain yogurt | 75g (about ⅓ cup) |
| Active dry yeast | 1 tsp (3g) |
| Sugar | ½ tsp |
| Salt | ½ tsp |
| Olive oil (optional) | 1 tbsp (for soft dough or brushing after) |
Yogurt gives bazlama its signature softness and a slight tang.
Preparation Instructions
1. Activate the yeast
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In a bowl, mix yeast, sugar, and warm water.
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Let it sit for 5–10 minutes until foamy.
2. Make the dough
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In a large bowl, combine flour and salt.
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Add the yeast mixture, yogurt, and (optionally) a bit of olive oil.
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Mix and knead until you have a soft, elastic dough (about 8–10 minutes). Add a little flour if too sticky.
3. Let it rise
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Cover the bowl with a towel or plastic wrap.
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Let it rise in a warm place for 1 hour, or until doubled in size.
4. Divide and shape
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Punch down the dough. Divide into 4 or 5 equal balls.
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Roll each into a round, thick disc (about ½ to ¾ inch / 1.5 cm thick, and 15 cm / 6 inches wide).
5. Cook the bazlama
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Heat a dry skillet or griddle over medium heat.
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Place one disc on the hot pan and cook for 2–3 minutes, until bubbles form and the bottom has golden spots.
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Flip and cook the other side for 2–3 minutes.
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Repeat with remaining dough. You can keep them warm under a towel.
Optional: Brush with olive oil or butter right after cooking for extra flavor and softness.
Approximate Nutritional Info (Per Bread)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Carbohydrates | ~35g |
| Protein | ~6g |
| Fat (with oil) | ~5g |
| Fiber | ~1.5g |
| Sodium | ~250mg |
(Values vary depending on flour and yogurt types used.)
Serving Suggestions
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Serve warm with feta or labneh and olives.
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Wrap around grilled meat or vegetables.
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Slice and use as sandwich bread or toast.
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