Bazlama: the Recipe for Turkish Leavened Flat Bread

Travel anywhere in the world, and you will find that flatbreads are a staple all over! While some flatbreads are made without yeast, others include yeast to give it that characteristic taste. This Turkish flat bread is also known as Bazlama and is made with yeast which not only gives it great flavor but also a wonderful chewy texture. Flatbreads are super easy to make and can easily be cooked on the stovetop or in the oven. For the traditional Bazlama taste, you can even bake it in an outdoor woodfired oven. Bazlama can be stuffed with your favorite meaty ingredients, with a simple spread of hummus, or as a side to a saucy curry. It’s easy to make and so versatile!

What is Bazlama?

Bazlama is a yeast-leavened flatbread. Even though it’s a well-known Turkish flatbread, it’s said that the bread’s roots trace back to ancient Egypt. It’s no secret that flatbreads were a staple in ancient times, and over the years, India, Armenia, Iran, Uzbekistan, Afghanistan, and Turkey all created their own versions of flatbreads, each with their unique twist. Bazlama is traditionally baked in a woodfired oven, which makes it a popular item sold at Turkish markets. For that reason, it’s also known as “village bread”. While classic bazlama is made with yogurt, this version is made with potato.

Bazlama Vs. Naan Vs. Pita: What are The Differences

Bazlama, naan, and pita bread are all traditional types of flatbreads, each with its unique characteristics rooted in different cultures. Bazlama is a Turkish flatbread, typically cooked in a pan or on a griddle, known for its soft, fluffy texture and slightly tangy taste, often made with yogurt and sometimes leavened with yeast. It's commonly served fresh and warm as part of a meal. Naan originates from the Indian subcontinent and is traditionally baked in a tandoor (clay oven), which gives it a distinctive char and a tender, chewy texture. It often includes ingredients like milk or yogurt, contributing to its softness and slight sweetness, and it's frequently flavored with garlic or herbs. Pita bread, associated with Middle Eastern and Mediterranean cuisines, is known for its pocket-like structure, resulting from steam puffing up the dough during baking. Pita is typically baked at high temperatures, leading to a light, airy interior and a slightly crispy exterior. While all three are enjoyed worldwide and can accompany a variety of dishes, their textures, flavors, and cooking methods highlight the rich culinary diversity of flatbreads.

Tips

• Don’t skip the yeast, it’s what gives this bazlama its flavor. If you don’t have yeast, you can still use baking powder to give it some rise.
• To make a cheezy Bazlama, add grated cheddar cheese to the dough before cooking.
• The dough should be smooth and not sticky. If you find that it is still too sticky, you’ll have to continue to knead it.
• For crispier bazlama, the dough should be rolled out thinly.
• Make smaller flatbreads by dividing the dough into smaller pieces. Just note that they will cook faster.
• A heavy-bottomed pan (like cast iron) will work best for this recipe as it retains heat well. This is necessary for the thick flatbreads to be cooked thoroughly.

How To Store Bazlama

Store the bazlama in the fridge for up to 3 days. You can also store the uncooked dough in the fridge for about 3 days. Alternatively, the dough balls can be frozen for up to 3 months. Just make sure to wrap them tightly with plastic wrap.

How to Make Bazlama

Place the boiled potatoes in a large mixing bowl. Add the milk.

Add in the flour, yeast, and salt, and mix to form a shaggy dough.

Knead the dough, the allow it to rise for 1 hour.

Once rise, transfer the dough to a clean working surface.

Sprinkle with flour, then roll into a log.

Divide the dough into five pieces.

Roll out each piece with a rolling pin.

Cook them in a pan on both sides for 2-3 minutes until golden brown.

Stack the flatbreads on top of each other, making sure to brush each with melted butter.

Sprinkle with chopped parsley before serving.