Bazlama Turkish Flat Bread Recipe

Flour: The base ingredient for the dough, providing structure and texture.

Water: Used to activate the yeast and hydrate the dough.

Plain yogurt: Adds moisture and a slight tanginess to the bread.

Salt: Enhances the flavor of the bread.

Active dry yeast: Helps the dough rise, making the bread light and fluffy.

Olive oil: Adds richness and helps to keep the bread moist.

When kneading the dough, ensure your hands are lightly coated with flour to prevent sticking. This will help you achieve a smooth and elastic texture without adding too much extra flour, which can make the flatbread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the bread denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can make the bread slightly denser and richer.

• plain yogurt - Substitute with sour cream: Sour cream can provide a similar tangy flavor and creamy texture.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral-flavored alternative.

• Allow the bazlama to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled flatbreads in an airtight container or a resealable plastic bag. If stacking, separate each piece with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, wrap each bazlama individually in plastic wrap or aluminum foil. Place the wrapped breads in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to use, thaw at room temperature or reheat directly from frozen.
• Reheat thawed bazlama in a skillet over medium heat for 1-2 minutes on each side, or in a preheated oven at 350°F (175°C) for about 5 minutes.
• For a softer texture, wrap the flatbreads in a damp paper towel and microwave for 20-30 seconds.
• Enjoy your bazlama with a variety of dishes, from soups and salads to grilled meats and vegetable dips.

• Stovetop Method: Preheat a skillet over medium heat. Lightly brush each bazlama with olive oil or butter. Place the flatbread in the skillet and heat for about 1-2 minutes on each side until warmed through and slightly crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the bazlama in aluminum foil to prevent it from drying out. Place the wrapped flatbread on a baking sheet and heat for about 10 minutes. For a crispier texture, unwrap the bazlama for the last 2 minutes of heating.

• Microwave Method: Place the bazlama on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on high for 20-30 seconds. Check for warmth and repeat if necessary, but be cautious not to overheat as it can become chewy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the bazlama directly on the rack or on a baking tray. Heat for about 5-7 minutes until warmed through. For extra crispiness, you can toast it for an additional 1-2 minutes.

• Steaming Method: If you prefer a softer texture, place the bazlama in a steamer basket over boiling water. Cover and steam for about 2-3 minutes until heated through. This method helps retain moisture and softness.

• Grill Method: Preheat your grill to medium heat. Lightly brush the bazlama with olive oil or butter. Grill each side for about 1-2 minutes until warmed through and slightly charred for a smoky flavor.

• Mixing bowl: A large bowl used to combine and mix ingredients together.

• Measuring cups: Used to measure out the flour, water, and yogurt accurately.

• Measuring spoons: Used to measure the salt, yeast, and olive oil.

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Kitchen scale: Optional, but helpful for dividing the dough into equal pieces.

• Rolling pin: Used to flatten each dough ball into a disc.

• Skillet: A flat-bottomed pan used to cook the flatbreads on the stove.

• Spatula: Useful for flipping the flatbreads in the skillet.

• Clean kitchen towel: Used to cover the dough while it rises.

• Lightly oiled bowl: A bowl coated with a thin layer of oil to prevent the dough from sticking while it rises.

• Timer: Helps keep track of the rising and cooking times.

• Cooling rack: Optional, but useful for letting the cooked flatbreads cool down evenly.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the cooking process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. This saves time and effort compared to kneading by hand.

Preheat the skillet: While the dough is rising, preheat your skillet. This ensures it’s ready to go when you start cooking the flatbreads.

Divide dough efficiently: Use a bench scraper to quickly and evenly divide the dough into equal pieces.

Cook multiple flatbreads: If you have a large enough skillet, cook two flatbreads at a time to speed up the process.