Bazlama - Turkish Flat Bread

READY IN: 45mins
Recipe by Abby2495

Bazlama is a simple and delicious village bread. Best served warm

Top Review by Lucky in Bayview

I've never eaten Turkish flatbread, but I was intrigued by the use of yogurt in the recipe. I liked the flavor and the texture. I wasn't sure how flat I was supposed to make these, so I patted them out as thin as I would pizza crust. It was a little thicker than I would have liked. I was also a little nervous about the amount of salt called for, and used just under a tablespoon and I'm sure the full tablespoon would have been just fine. This recipe makes a lot of bread, so I froze half of the dough. We enjoyed this with soup and look forward to eating the leftover bread with butter and honey. Thanks for sharing the recipe.

Ingredients Nutrition


  1. Dissolve the yeast, sugar, and salt in the warm water.
  2. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky.
  3. 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.
  4. Cut the dough into four portions.
  5. Shape the dough into rounds and flatten each round as though you're making pizza dough.
  6. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
  7. 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.
  8. Flip the bread and bake for an additional minute.
  9. Remove the bread and wrap it in a clean kitchen towel to keep warm.
  10. Repeat with the remaining dough rounds.
  11. Store any leftover flat breads in an airtight container.

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