Bazlama - Turkish Flat Bread

Bazlama - Turkish Flat Bread

35
sharwna 1

"Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm."

Ingredients

4 h {{adjustedServings}} servings 505 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 100.2g
  • 32%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1766 mg
  • 71%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
  2. Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
  3. Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
  4. Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

Footnotes

  • Cook's Note
  • If you can't find Greek-style yogurt (suzme), use regular yogurt and reduce the water in the recipe to 1 1/4 cups.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

35
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one si...

Epic deliciousness! I felt like a hobbit eating these! I think this would make for a fantastic pizza crust, so I froze half the dough in a tight, saran-wrapped ball for using another day. The on...

This is a great recipe. I used olive oil to cook it and it was fabulous! I would recommend halving the recipeas it yielded a total of 8 flats. (I did try freezing half of it as well and I wou...