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.

How to Make Bazlama [Turkish Flat Bread Recipe]

Ingredients

Scale

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

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Instructions

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.

Notes

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