Supremely Soft Turkish Bazlama

There is something deeply satisfying about making Turkish bazlama with your own hands. This pillowy flatbread is cooked right on the stove with only three basic ingredients yet comes out perfectly soft and airy every time. The bread puffs up beautifully making it ideal for wrapping around grilled meats or dunking into your favorite stew. With no oven required it is a staple you will want to make again and again.

I first made bazlama on a rainy day when my oven broke and now I never bother turning on the oven for bread if I do not have to. Everyone lights up when they see these golden breads puff up on the stove.

Ingredients

• Bread flour or all-purpose flour: Provides structure and chew Opt for high gluten flour if you want the best texture
• Warm milk: Helps the bread stay tender Use whole milk for richness
• Warm water: Loosens the dough and keeps it light Use filtered water for best flavor
• Instant dry yeast: Makes the bread rise quickly Check that your yeast is fresh for the biggest bubbles
• Sugar: Feeds the yeast and adds slight sweetness Go for granulated white sugar to keep flavor clean
• Salt: Balances out flavors Use kosher salt or sea salt for pure taste
• Melted unsalted butter or olive oil (optional topping): Adds a glossy finish and richer taste Choose a good quality butter or extra virgin olive oil
• Chopped parsley (optional topping): Sprinkles of freshness and color Pick flat-leaf parsley for best flavor

Step-by-Step Instructions

Activate the Yeast:

Pour the warm milk warm water sugar and yeast into a mixing bowl Mix thoroughly with a whisk to dissolve the sugar and wake up the yeast Allow the mixture to sit for three to five minutes until a light foam appears on the surface

Form the Dough:

Add the flour and salt to the yeast mixture Begin mixing with a spoon or your hand until a rough shaggy dough forms If dough is too sticky add a sprinkle more flour

Knead for Smoothness:

Turn the dough onto a lightly floured surface Knead for about eight to ten minutes until the dough is soft and smooth and springs back when pressed This step builds structure so take your time

Proof the Dough:

Place the dough in a lightly oiled bowl Cover it with plastic wrap or a clean towel Set it in a warm spot and let it rise for one hour until doubled in size The dough should feel light and airy when gently pressed

Shape into Rounds:

Gently punch down the dough Divide it into six equal pieces Roll each into a ball Cover the balls with a slightly damp towel to keep them moist

Flatten the Dough:

Using a rolling pin flatten each ball to about eighteen centimeters in diameter and five millimeters thick Dust lightly with flour if needed to prevent sticking

Heat the Pan:

Set a heavy skillet or griddle on the stove over medium heat Allow it to get hot for two to three minutes A thick pan works best to create an even rise

Cook the Bread:

Place one round of dough into the pan Wait for bubbles to appear on the surface after two to three minutes When you see lots of bubbles flip the bread using a spatula

Steam for Puffiness:

Once flipped lower the heat and wait for the bread to puff like a balloon If the bread does not puff give it a gentle press with the spatula Move it around the pan to ensure even cooking

Keep Bread Soft:

Remove the bread and cover with a clean towel immediately This locks in steam and keeps the bread supple as you cook the remaining rounds

Finish and Serve:

Brush each hot bread with a little melted butter or olive oil and sprinkle with parsley if desired Serve fresh and warm

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My favorite part is watching the breads transform into soft little balloons I have had so many laughs with my family as we guess which bread will puff up the most It always turns into a game and brings everyone together in the kitchen

Storage Tips

Bazlama tastes best hot and fresh If you have leftovers wrap them in a towel and then a plastic bag to keep them soft at room temperature for a day or two For longer storage pop them in the freezer wrapped tightly They reheat beautifully in a hot pan or toaster

Ingredient Substitutions

You can substitute half or all of the milk with extra warm water to keep the bread dairy free If you only have active dry yeast just let it bloom for about ten minutes before mixing the dough If you want extra flavor try sprinkling nigella or sesame seeds on top before cooking

Serving Suggestions

Slice the breads open and stuff with falafel grilled chicken or roasted vegetables They make excellent wraps for gyros or shawarma or use as a base for pizza toppings They are also perfect for scooping up hummus baba ganoush or even simple soups

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Cultural Context

Bazlama has roots in Turkish villages where it is often cooked over an open fire Traditionally it was baked as a daily bread and shared at family-style meals Its popularity has spread to neighboring regions making it a familiar comfort food across the Mediterranean and Middle East

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Frequently Asked Questions About Recipes

→ Can I use all-purpose flour in place of bread flour?

Of course—all-purpose is perfect for bazlama, making it nice and soft so it’s easy to roll out and toss on the pan.

→ Why does the dough puff in the pan?

When the dough heats up, steam builds inside, which makes bubbles that puff up the center and leave a pocket.

→ What's a good way to eat this Turkish bread?

Try it warm for dipping, pile on grilled veggies or meat, or grab it alongside stews and saucy stuff.

→ Is it okay to skip butter or oil?

Totally fine! Butter or olive oil just gives extra flavor and makes it softer on the outside, but it’s not a must.

→ Which pan should I grab for this bread?

Look for a thick skillet or griddle. It keeps the heat steady so your bread gets fluffy and stays soft.

→ What do I do if there's leftover bazlama?

Let them cool, then wrap in a towel or seal up tight. When you want one, reheat in the pan for that just-cooked feel.