Yogurt gives Turkish bread its signature softness and slight tang. It tenderizes the dough, helps retain moisture, and creates a fluffy crumb without heaviness. This is a classic technique in Turkish home cooking.
Step-by-Step Instructions
1. Activate the Dough
In a large bowl, combine:
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Warm milk
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Sugar
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Yeast
Let sit for 5–10 minutes until foamy. This ensures the yeast is alive and active.
2. Mix the Dough
Add:
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Yogurt
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Olive oil
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Salt
Gradually add flour while mixing until a soft dough forms.
3. Knead Until Smooth
Transfer to a floured surface and knead for 8–10 minutes until:
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Smooth
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Elastic
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Slightly tacky but not sticky
(You can also knead in a stand mixer with a dough hook for 5–6 minutes.)
4. First Rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
5. Divide and Shape
Punch down the dough and divide into 8–10 equal balls. Cover and rest for 10 minutes to relax the gluten.
6. Roll the Flatbreads
Using a rolling pin, roll each ball into a 6–7 inch circle, about ¼ inch thick.
7. Cook on a Pan
Heat a heavy skillet or griddle over medium heat.
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Place dough on dry pan
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Cook until bubbles form (about 1–2 minutes)
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Flip and cook the other side until golden
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Brush lightly with butter or olive oil
Repeat with remaining dough.
How to Know When It’s Perfect
✔ Puffing and bubbles appear
✔ Golden brown spots
✔ Soft and bendable
✔ No raw dough smell
Serving Ideas for Turkish Bread
Bazlama is incredibly versatile:
Traditional Turkish Style
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With butter & honey
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With feta, olives, tomatoes
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Alongside tea (çay)
Savory Meals
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Wraps for kebabs or grilled chicken
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Sandwich bread
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Side for soups and stews
Creative Uses
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Pizza base
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Breakfast flatbread with eggs
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Garlic bread with herbs
Flavor Variations
Garlic Butter Bazlama
Brush hot bread with melted butter + garlic + parsley.
Cheese-Stuffed Bazlama
Add mozzarella or Turkish kaşar before cooking.
Whole Wheat Version
Replace 50% of flour with whole wheat flour.
Herb-Infused Dough
Add dried thyme, oregano, or nigella seeds to the dough.
Storage & Freezing Tips
Short-Term Storage
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Store wrapped at room temperature for 2 days
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Refrigerate up to 5 days
Freezing Instructions
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Freeze cooked breads between parchment
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Keeps up to 3 months
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Reheat on pan or toaster
Common Mistakes to Avoid
❌ Dough too stiff → add a little milk
❌ Pan too hot → bread burns outside, raw inside
❌ Skipping resting time → tough bread
❌ Over-flouring → dry texture
Nutrition Information (Per Bread – Approx.)
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Calories: 180
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Carbohydrates: 28g
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Protein: 5g
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Fat: 5g
(Values vary depending on size and toppings.)
Why You’ll Love This Recipe
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Authentic Turkish home-style bread
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No oven needed
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Budget-friendly
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Family-approved
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Soft, fluffy, irresistible
Once you make this Turkish bread (Bazlama) at home, you’ll never go back to store-bought flatbread again. It’s warm, comforting, and deeply rooted in centuries of Turkish culinary tradition.
