How to Make Bazlama [Turkish Flat Bread Recipe]

Published Categorized as Sourdough Bread Recipes Tagged

Bazlama, a traditional Turkish flatbread, is a delicious and versatile staple that deserves a place in every home cook’s repertoire. Many people struggle with achieving the perfect texture and flavor, often ending up with dry, bland, or tough bread. I wanna share my secret tips on how to make Bazlama, ensuring that you’ll create soft, fluffy, and mouthwatering Bazlama every single time.

How to make bazlama [turkish flat bread recipe]

Table of Contents

Ingredients List

Get ready to embark on a Bazlama-making adventure with these simple, pantry-friendly ingredients:

  • 3 cups all-purpose flour or bread flour
  • 100 g active sourdough starter
  • 1 1/4 cups warm water
  • 1 teaspoon salt

Tools and Equipment Needed

To make Bazlama, you’ll need a large mixing bowl for combining ingredients and kneading the dough. A cast-iron skillet, non-stick skillet, or electric griddle will work for cooking the bread. A rolling pin is optional for shaping the dough, but you can also use your hands.

Preparing the Dough

It’s time to dive into preparing the dough! You’ll be on your way to Bazlama bliss.

Mixing the Ingredients

Start by combining the flour, sourdough starter, and salt in your large mixing bowl. Give them a quick whisk to ensure they’re evenly distributed. Then, gradually add the warm water while stirring the mixture with a wooden spoon or your hands. Keep mixing until a shaggy, sticky dough forms. Don’t worry if it looks a bit messy at this point – that’s perfectly normal!

Kneading the Dough

Now it’s time to get hands-on! Sprinkle a bit of flour on a clean work surface and turn out the dough. Start kneading by folding the dough over itself, pushing it down, and turning it. You’ll want to put some muscle into it, but don’t overdo it – think of it as a gentle workout for your bread.

As you knead, the dough will start to transform. It’ll become smoother, more elastic, and less sticky. If it feels too sticky, add a bit more flour; if it’s too dry, add a splash of water. Trust your instincts and adjust as needed. Keep kneading for about 5-10 minutes, until the dough is soft, smooth, and springs back when poked.

Letting the Dough Rest

After all that kneading, your dough deserves a break – and so do you! Shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm, draft-free spot for about 30 minutes to an hour. This resting time allows the gluten to relax and the flavors to develop.

As the dough rests, you’ll notice it starts to puff up and grow in size. Once the dough has doubled, it’s ready for the next step.

Rolling and Shaping the Dough

Once your dough has had its well-deserved rest and has doubled in size, it’s time to roll up your sleeves and get shaping.

Dividing the Dough

First things first, punch down the dough to deflate it. Then, divide the dough into equal-sized pieces. You can eyeball it or use a kitchen scale for precision. Aim for about 8-10 pieces, depending on how large you want your Bazlama to be.

Shaping the Dough Balls

Take each piece of dough and shape it into a smooth ball. To do this, tuck the edges underneath, creating tension on the surface of the dough. This will help create a tight, smooth top. Place the dough balls on a floured surface, cover them with a clean kitchen towel, and let them rest for another 10-15 minutes. This short rest allows the gluten to relax, making the dough easier to roll out.

Rolling Out the Bazlama

Now for the fun part – rolling out your Bazlama! You can use a rolling pin or your hands for this step. If using a rolling pin, dust it with a bit of flour to prevent sticking. Take a dough ball and place it on a floured surface. Start rolling from the center outward, turning the dough as you go to ensure an even thickness. Aim for a round shape, about 1/4 to 1/2 inch thick.

If you prefer a more rustic look, you can skip the rolling pin and use your hands to shape the dough. Flatten the dough ball with your palms, then use your fingertips to press and stretch the dough into a round shape. Don’t worry if it’s not perfectly circular – that’s part of the charm!

Repeat the rolling or hand-shaping process with the remaining dough balls. As you finish each one, place them on a floured surface and cover with a kitchen towel to prevent drying out.

Cooking Bazlama

Now that your Bazlama dough is rolled and ready, it’s time to bring the heat! Cooking these delightful flatbreads is a breeze, and with a few simple tips, you’ll be flipping like a pro in no time.

For the best results, cook your Bazlama on a hot skillet or griddle over medium-high heat. A cast-iron skillet is ideal, as it retains heat beautifully and creates a crispy, golden crust. Before you start cooking, make sure your skillet or griddle is nice and hot. You can test the temperature by flicking a few drops of water onto the surface – if they sizzle and evaporate quickly, you’re good to go!

Cooking Bazlama is all about heat management. You want the skillet hot enough to create a golden, crispy exterior, but not so hot that it burns before the inside is cooked through. As you cook, keep an eye on the heat and adjust as needed.

Once you’ve placed a rolled-out Bazlama on the hot skillet, let it cook for about 30 seconds to a minute, until you see bubbles forming on the surface and the bottom is golden brown. Using a spatula, carefully flip the Bazlama over and cook the other side for another 30 seconds to a minute, until it’s also golden brown and cooked through.

Repeat the cooking process with the remaining Bazlama, stacking them on a plate as you go.

How to make bazlama [turkish flat bread recipe]

Tips for Perfect Bazlama

To ensure your Bazlama turns out perfectly every time, keep these tips in mind:

Nailing the Dough Consistency

The key to perfect Bazlama lies in the dough consistency. You want a dough that’s soft, pliable, and just a tad bit sticky. If your dough feels too dry, don’t be afraid to add a splash of more water. Too wet? Sprinkle in a bit more flour. Trust your instincts and adjust until you have a dough that’s a joy to work with.

Mastering the Cooking Temperature

Cooking temperature is another crucial factor in Bazlama’s success. You want your skillet or griddle hot enough to create those gorgeous golden-brown spots, but not so scorching that the outside burns before the inside cooks through. Aim for medium-high heat and keep a close eye on your bread as it cooks. If you find the Bazlama is browning too quickly, lower the heat a smidge.

Keeping an Eye on Moisture

Moisture content is the secret ingredient to soft, pillowy Bazlama. To prevent your bread from drying out as it cooks, keep a clean kitchen towel draped over the cooked Bazlama as you work through the batch. The towel will trap the steam, ensuring each piece stays delightfully soft and moist.

Serving Suggestions

Accompaniments for Bazlama

Bazlama is a versatile bread that pairs beautifully with a variety of food. Try spreading a generous dollop of creamy, tangy yogurt on top, then sprinkle with fresh herbs like mint or dill for a burst of freshness. For a more indulgent treat, drizzle your Bazlama with high-quality olive oil and a pinch of sea salt – the perfect combo of richness and simplicity.

Meal Ideas Featuring Bazlama

Bazlama is a star player in countless delicious meals. Slice it into wedges and serve alongside a hearty lentil soup or a colorful Mediterranean salad for a satisfying lunch. Or, transform your Bazlama into a pizza-like creation by topping it with cheese, veggies, and your favorite proteins, then popping it under the broiler until the cheese is melted and bubbly.

The possibilities are endless!

How to make bazlama [turkish flat bread recipe]

Unleashing the Secret of Bazlama

Have the confidence to create delicious Bazlama, a traditional Turkish flatbread. Bazlama’s versatility makes it a crowd-pleaser, whether served alongside soup, as a pizza base, or simply with olive oil and salt. Embrace your inner artist and bake it for your loved ones!

Other flatbread recipes:

How to Make Bazlama: FAQs

What is Turkish flat bread made of?

Turkish flat bread, also known as pide or Bazlama, is typically made from a simple dough consisting of flour, water, salt, and usually yeast. The dough is kneaded, allowed to rise, and then shaped into flat rounds or ovals. It is often baked in a hot oven or on a griddle, resulting in a soft, fluffy texture with a slightly crisp exterior.

Is Turkish bread the same as pita bread?

While Turkish bread and pita bread share similarities in appearance and texture, they are not the same. Turkish bread tends to be thicker and fluffier than pita bread, with a more pronounced flavor due to the use of yogurt or milk in some recipes. Pita bread is usually thinner and has a pocket that forms during baking, making it ideal for stuffing.

Where does Bazlama bread come from?

Bazlama bread originates from Turkey, particularly in rural areas and villages. It is a traditional flatbread that has been enjoyed for generations. The bread is often made at home or in local bakeries and is a staple of Turkish cuisine. Its simple ingredients and easy preparation make it a popular choice for daily meals and gatherings.

What is the meaning of Bazlama?

The word “Bazlama” is derived from the Turkish word “bazlamak,” which means “to press.” This name refers to the method of preparing the bread, where the dough is pressed or flattened by hand before baking. Bazlama is also known as “village bread” or “garden bread,” as it is commonly made in rural areas using simple, readily available ingredients.

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How to make bazlama [turkish flat bread recipe]

Sourdough Bazlama [Turkish Flat Bread]

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You’re on your Bazlama-making adventure with this simple recipe!


  • 3 cups all-purpose flour or bread flour
  • 100 g active sourdough starter
  • 1 1/4 cups warm water
  • 1 teaspoon salt


  • Combine flour, sourdough starter, and salt in a large mixing bowl.
  • Gradually add warm water while stirring until a shaggy, sticky dough forms.
  • Sprinkle flour on a clean work surface and turn out the dough.
  • Knead the dough by folding it over itself, pushing it down, and turning it for 5-10 minutes until smooth and elastic.
  • Shape the dough into a ball, place it in a covered mixing bowl, and let it rest in a warm spot for 30 minutes to an hour until doubled in size.
  • Punch down the dough to deflate it and divide it into 8-10 equal-sized pieces.
  • Shape each piece into a smooth ball, place them on a floured surface, cover, and let rest for 10-15 minutes.
  • Roll out each dough ball on a floured surface using a rolling pin or your hands to a round shape about 1/4 to 1/2 inch thick.
  • Heat a skillet or griddle over medium-high heat.
  • Cook each Bazlama for about 30 seconds to a minute on each side until golden brown and cooked through.
  • Stack the cooked Bazlama on a plate as you go.


  • Nail the dough consistency by ensuring it’s soft, pliable, and slightly sticky. Adjust with water or flour as needed.
  • Master the cooking temperature by aiming for medium-high heat to create golden-brown spots without burning the outside before the inside cooks through. Adjust the heat if necessary.
  • Keep an eye on moisture by draping a clean kitchen towel over the cooked Bazlama to trap steam and prevent the bread from drying out.
  • Author: Natasha Krajnc
  • Cuisine: Turkish

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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