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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