Bazlama - Turkish Flat Bread

Bazlama - Turkish Flat Bread

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



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

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  • Prep

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  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.
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  • 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.
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Reviews 35

  1. 50 Ratings

Inji Dogukan Palmer

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 side to cover the stuffing (like an omelet) and cook both sides...Eat with sour cherry jam and hot tea as our usual Sunday breakfast...


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 only trouble that I encountered was transferring a dough round onto the griddle, as it didn't really retain any round shape. (And was stickier than I anticipated.) But forget the shape b/c the taste was simple and divine, and even better when I slathered it in the "Basic Hummus" recipe from here. When I defrost the remaining dough, I plan on either trying it as pizza crust, or making smaller flat-bread "balls" on the griddle, as opposed to the big floppy (albeit, scrumptious!) dough pile that I had today. Thank you for a great recipe sharwna!


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 wouldn't recommend it as the dough doesn't rise well after it's defrosted and it drys out pretty fast.)