Bazlama is a Turkish flatbread. Similar to naan and pita, it’s leavened with yeast and perfect when served with a meal that’s extra saucy or soupy. Apparently it’s also referred to as village bread because many markets in Turkey sell it at their stands. The characteristic that sets this flatbread apart is it’s moisture content. The yogurt adds the moisture and a slight tang. It’s excellent.
I know yeast can be a bit daunting to work with at times, but this is one of those cases where once it gets added, it’s just there. You don’t have any long periods of waiting or kneading but you still get that delicious yeasty bread taste. The longest part in fact is just the flipping! Like pancakes, you’re at the stove a while. But it’s not hard. It’s just a question of flipping. That said, it’s tedious so if you have a large griddle to speed up the process or if you like to zone out to a good song or podcast while you’re in the kitchen, this is a great recipe for extending that “break” in your busy day!
The list for what to eat this bread with is limitless, of course. My ideal pairing would be with a chunky lentil soup and perhaps a side of hummus. Anything saucy and soupy goes well with this recipe. Of course, when I made these most recently, I literally ate them one by one as I stood over the stove flipping each. You can see by the photo it’s a shorter stack than the 10 that the recipe actually makes. 😉 And lastly, anytime you envision a meal with rice, bread, potatoes, or pasta, consider ditching those and serving this Turkish recipe in it’s place.
Turkish Flatbread (Bazlama)
- 1 1/4 cups warm water 105-110F
- 2 1/4 tsp active dry yeast 1 packet
- 1 tbsp sugar
- 3/4 cup greek yogurt
- 2 tbsp olive oil
- 2 tsp salt
- 3 3/4 cups flour
- 1/4 cup fresh flat-leaf parsley finely chopped
- In a large bowl, combine the yeast, sugar, and water. Let sit for about 5-10 minutes, or until the mixture begins to foam and bubble.
- Whisk in the yogurt, olive oil, and salt. With a wooden spoon, gradually mix a floor and parsley. Turn the dough onto a generously floured surface and knead for 3-4 minutes until no longer sticky and/or springs back when lightly pressed.
- Divide the dough into 10 equal balls. Sprinkle lightly with flour and cover the dough with a clean kitchen towel. Let rest for 15 minutes.
- Preheat a medium sauté pan over medium-low heat. Using a rolling pin or your hands, roll or stretch each piece of dough into a large circle, about 6-8 inches across. Repeat with the remaining dough. Brush the top of each lightly with olive oil.
- Once the pan is hot, place the dough, oil side down. Lightly brush the top surface with olive oil. Allow the flatbread to cook for 1-2 minutes, until bubbles form and the under side is spotted with gold. Flip and cook for another 1-2 minutes, careful not to burn. Stack flatbreads in a clean kitchen towel to retain moisture while repeating the cooking process with the remaining dough.
- Top finished flatbreads with chopped fresh parsley. Use as an accompaniment to any meal or soup.