Bazlama is one of Turkey’s most beloved village breads. Traditionally cooked on a hot griddle, this rustic skillet flatbread is soft, fluffy, and simple to prepare. Think of it as pizza dough cooked in a pan. It's hearty, quick, and perfect for serving warm with olive oil, plant-based dips, or a drizzle of honey.
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What is Bazlama Bread?
Bazlama is a traditional Turkish flatbread that has been enjoyed in rural Anatolia for centuries. Made with just flour, water, yeast, salt, and a little olive oil, it’s the epitome of simple bread-making. Unlike oven-baked breads, Bazlama is cooked on a skillet or griddle, which gives it golden spots on the outside and a light, airy interior.
I’m currently in Turkey exploring local bakeries and restaurants for recipe inspiration. After all my years of cooking, discovering Bazlama feels like a revelation. It's a reminder of how deeply satisfying the simplest breads can be.
Bazlama is typically served fresh, warm, and often used to scoop up meze dips, accompany olives and fresh vegetables at breakfast, or enjoyed with honey for a simple village-style treat.
Bazlama Ingredients (makes 8 breads)
- 500 g plain flour (all-purpose)
- 7 g dried yeast
- 300 ml warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoon olive oil
How To Make Bazlama
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Activate the yeast: Mix warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
Make the dough: Add flour, salt, and olive oil. Knead until smooth and elastic (8–10 minutes).
First rise: Lightly oil a bowl, place dough inside, cover, and let rise until doubled (about 1 hour).
Divide & rest: Punch down the dough. Divide into 8 equal balls (90–100 g each). Cover with a damp towel or cling film. Rest 10–15 minutes to relax gluten.
Shape: Roll each ball into a disc 1–2 cm thick.
Cook: Heat a skillet or frying pan over medium heat (lightly oil if needed). Cook each flatbread for 2–3 minutes per side until golden spots appear and bread puffs. Stack in a clean cloth to keep warm.
Serve: Brush with olive oil, garlic oil, or chilli oil. Sprinkle with herbs and enjoy warm.
Bazlama Serving Suggestions
- Classic village style: Warm with a drizzle of honey.
- Breakfast platter: With olives, tomatoes, cucumber, and fresh herbs.
- With dips: Perfect for hummus, baba ganoush, or cacık (plant-based yogurt-cucumber dip).
- Wrap style: Fill with grilled vegetables or spiced chickpeas.
Chef’s Tips
- Divide into 8 balls (90–100 g) for even cooking.
- Cover dough balls during rest to prevent drying.
- The 10–15 minute rest helps rolling and puffing.
- Cook one at a time for best results.
- Refrigerate dough balls overnight for fresh bread in the morning.
- Freeze cooked Bazlama and reheat on a skillet when needed.
More Flatbread Recipes
Bazlama FAQ
It’s easy: prepare a simple yeast dough, let it rise, divide into small balls, roll into discs, and cook on a hot skillet. This makes a soft and fluffy flatbread similar to pizza dough but pan-cooked instead of baked.
Yes, refrigerate the dough balls overnight, then roll and cook them fresh the next day for warm breakfast bread.
Yes, this Bazlama recipe is 100% plant-based. Traditional versions sometimes include milk or yogurt, but this dairy-free version keeps it simple with just flour, water, yeast, salt, and olive oil.
Some modern recipes (like “Greek yogurt flatbread”) add yogurt for softness. This version is the classic village-style Bazlama - no dairy, just simple pantry ingredients.
Yes, once cooked and cooled, freeze in an airtight bag. Reheat on a dry skillet to restore softness and puff.
Absolutely, replace up to half the flour with wholemeal for a nuttier, more wholesome flatbread.
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Turkish Bazlama
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