Monday, March 2, 2015

Bazlama - Turkish Bread

As per wiki, Bazlama is a popular flatbread made from wheat flour, water, table salt, and yeast. After mixing and two to three hours fermentation, the dough are divided, rounded, shaped to  desired thickness and cooked on a hot plate. During cooking, the bread is turned over to get cook the other side. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions. This is a Turkish flatbread which can be consumed with different side dishes.

Bazlama sounds almost like our Naan flat bread, this Turkish flat bread just need a simple utensils to prepare the dough and doesnt need any other specific gadgets. Not even a rolling pin is needed to shape out this yeasted dough.These yeasted Turkish flatbread came out extremely fabulous and we had this flatbread with some mutton curry for our dinner and we had a super dinner. Just a flatbread is quite enough to satisfy anyone's tastebuds and this bread is very filling.Am running my first week of blogging marathon with International Flatbreads as theme, for the first day, i picked this Turkish yeasted flat bread here. Stay tuned to know watelse i cooked for the next two days.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Turkish flat bread - Bazlama

Recipe Source: here
4cups All-purpose flour
1 package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 1/2 cups Luke warm water
1/2 cup Greek-style yogurt

Mix the yeast, sugar, and salt in the luke warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky.

Turn the dough to 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.

Divide the dough into 4-5 portions. Shape the dough into rounds and flatten them.

Cover them with a damp cloth and let the dough rest for 15 minutes.

Heat a griddle over medium-high heat. Place one dough round in the skillet and cook until brown spots appear on the bottom.

Flip the bread and bake again. Remove the bread and wrap it in a clean kitchen towel to keep warm.

Repeat with the remaining dough.

Store any leftover flatbreads in an airtight container.


  1. Some how these Turkish breads have always fascinated me and yours has come out so well.

  2. It is interesting how world cultures are so similar... just like this wonderful flat bread! Thanks for sharing...

  3. look similar to our naan looks perfect

  4. Wonderful...interesting to see the similarities with so many world cuisines. Love the way you cover some many cuisines in your blog Priya

  5. Looks soft and chewy. Fabulous choice.

  6. Looks and sounds very close to our naans. Very tempting looking made by you.

  7. Luks like naan almost, very soft n tempting..

  8. Interesting to find similarities in among world cuisines. Nicely done..

  9. Had made maida.rotis the other day... the texture is almost same... Like suja said... so much similarities in various cuisines....

  10. Priya, recipes looks lovely! Can this be made without yeast? I live in a place where yeast is not available..

  11. Such a beautiful flatbread!..very nicely done..

  12. Love this simple yeasted flat bread.

  13. @Annu Swamy Sorry Annu, this is the traditional way of making this bread, couldnt help u here.

  14. Wow! Looks like our own Naan!! But beautifully made!

  15. How much is 1 pkt of yeast
    in terms of teaspoons or grams?

  16. @sadved one packet of yeast makes 2+1/4 teaspoons,hope this helps..

  17. I took love this bread and the flavor. Well done.


Thanks for visiting my blog n leaving ur valuable comments...Really am very thankful to u for taking time n reading my recipes.

Please note that any comments with seperate links to any external websites or blog events or advertisements may not be published. Thanks for understanding the same.