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Bazlama

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Bazlama

Bazlama hails from the rustic kitchens of Turkish villages, where it graces tables as a beloved staple. Traditionally prepared on a large griddle, this flatbread is a communal affair, with each family member taking turns to roll, flip, or serve. The home version captures the spirit of these gatherings, translating the age-old techniques into a dish that can be recreated in any setting.

When done right, Bazlama should be soft and pillowy, with a slight tang from the yogurt and a hint of olive oil richness. The bread is often enjoyed warm, torn into pieces, and shared among family and friends, embodying a sense of togetherness without the need for embellishment.

Ingredients

  • 500 gflour
  • 200 gyogurt
  • 7 gyeast
  • 1 tspfine sea salt
  • 1 tbspolive oil

Method

  1. In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Make a well in the center and add 200 g of yogurt and 1 tbsp of olive oil. Mix the ingredients together using your hands or a wooden spoon until a shaggy dough forms. This initial mix ensures the yeast is evenly distributed and begins to activate with the yogurt.
  2. Transfer the dough onto a lightly floured surface. Knead it by pushing it away with the heel of your hand, then folding it back over itself, and rotating it slightly. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. This process develops the gluten, which gives Bazlama its characteristic chewy texture.
  3. Place the kneaded dough back into the bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours. The dough is ready when it springs back slowly when poked gently with a finger.
  4. Once the dough has risen, gently punch it down to release some of the gas. Divide the dough into equal portions, about the size of a small orange, and shape each into a smooth ball. Let the dough balls rest for 10 minutes to relax the gluten, making them easier to roll out.
  5. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. Roll each dough ball into a circle about 1 cm thick on a floured surface. This thickness ensures the Bazlama will puff up nicely while cooking.
  6. Carefully place the rolled-out dough onto the preheated baking stone or sheet. Bake for about 5 to 7 minutes, or until the Bazlama is golden brown with a few darker spots, and has puffed up. The aroma of baked bread will fill your kitchen, indicating it's nearly done.
  7. Remove the Bazlama from the oven and place it on a wire rack to cool slightly. This allows the crumb to set properly, maintaining its soft texture. Avoid stacking them while hot to prevent them from becoming soggy.
  8. Serve the Bazlama warm, ideally with a meal that encourages sharing. Its soft, pillowy texture makes it perfect for scooping up dips or accompanying a variety of dishes.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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