Ingredients
Equipment
Method
Activate the yeast
- Pour the warm water into a mixing bowl. Add the sugar and dried yeast.
- Stir gently and leave for 5–10 minutes until the mixture becomes foamy. This shows the yeast is active.
Make the dough
- Add the flour and salt to the yeast mixture. Pour in the olive oil.
- Mix with a spoon or dough scraper until it comes together, then knead by hand (or mixer with dough hook) for 8–10 minutes until smooth and elastic.
First rise (bulk proof)
- Lightly oil a clean mixing bowl. Place the dough inside, turning it once so the surface is coated with oil (prevents sticking and drying out).
- Cover with a damp towel or lightly oiled cling film. Leave in a warm place for about 1 hour, or until the dough has doubled in size.
Divide and rest
- Punch down the dough to release air.
- Divide into 8 equal pieces, each weighing about 90–100 g (use a kitchen scale for consistency).
- Roll each piece into a smooth ball. Place on a tray or board, cover with a damp towel or cling film, and let rest for 10–15 minutes. This relaxes the gluten so they roll out easily.
Shape the breads
- On a lightly floured surface, roll each ball into a round disc about 1–2 cm thick.
- Keep the remaining balls covered while working so they don’t dry out.
Cook the Bazlama
- Heat a heavy skillet, frying pan, or griddle over medium heat. Lightly oil if needed.
- Place one disc in the hot pan and cook for 2–3 minutes. Bubbles should form and the bread may puff. Flip and cook the other side for another 2–3 minutes until golden brown spots appear.
- Adjust the heat if needed; too hot and it will scorch before cooking through, too low and it will dry out.
- Cook the breads one at a time, stacking them in a clean cloth to keep warm and soft.
Serve
- Enjoy warm, brushed with olive oil, garlic oil, or chilli oil, and sprinkled with fresh herbs.
- Bazlama is best eaten fresh, but leftovers can be reheated in a skillet or toaster.
Nutrition
Notes
- For meal prep: refrigerate shaped dough balls overnight, then roll and cook fresh in the morning.
- Bazlama freezes well once cooked — cool, wrap, and freeze. Reheat in a dry skillet.
- You can swap up to 50% of the flour for wholemeal for a nuttier flavour and denser texture
Serving Suggestions
- Drizzle with honey for a Turkish village-style breakfast.
- Serve with olives, cucumber, tomato, and fresh herbs.
- Pair with hummus, baba ganoush, or other mezze.
- Use as a wrap filled with grilled vegetables or spiced chickpeas.
