Turkish bread is world-famous for a reason. Soft on the inside, lightly crisp and golden on the outside, and incredibly versatile, Bazlama is one of Turkey’s most beloved traditional flatbreads. Cooked on a pan rather than baked in an oven, this bread is simple, rustic, and deeply satisfying.
If you’ve ever visited Turkey or a Turkish restaurant, you’ve likely tasted this warm, pillowy bread brushed with butter and served alongside cheese, olives, honey, or kebabs. The good news? You can make authentic Turkish bread at home with basic pantry ingredients—no oven, no special equipment.
This SEO-optimized, step-by-step guide will walk you through everything you need to know: ingredients, technique, variations, storage tips, and serving ideas.
What Is Turkish Bazlama Bread?
Bazlama is a traditional Anatolian flatbread made with yeast, flour, yogurt or milk, and olive oil. It is thicker than pita, softer than naan, and cooked on a hot skillet or griddle. Unlike lavash or yufka, bazlama is fluffy and bread-like, perfect for tearing and dipping.
Why This Bread Is So Popular
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No oven required
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Beginner-friendly
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Soft, stretchy texture
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Perfect for breakfast, wraps, or sandwiches
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Naturally vegetarian
Ingredients for Authentic Turkish Bread
(Makes 8–10 flatbreads)
Dry Ingredients
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4 cups all-purpose flour
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1 tablespoon instant yeast
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1½ teaspoons salt
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1 teaspoon sugar
Wet Ingredients
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1 cup warm milk (or water)
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½ cup plain yogurt
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3 tablespoons olive oil
For Cooking
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Extra olive oil or butter for brushing
