Turkish Bazlama (Turkey) Recipe
There’s something incredibly comforting about warm, soft bread fresh off the pan, and that’s exactly what you get with Turkish Bazlama (Turkey). This delightfully fluffy, slightly chewy skillet bread is a staple that captures the heart of traditional Turkish cuisine. Whether you’re dipping it into olive oil, wrapping up your favorite fillings, or enjoying it plain, Turkish Bazlama (Turkey) delivers simple, soulful satisfaction in every bite. Its straightforward ingredients come together quickly, making it an irresistible choice for any meal or snack time.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, forming the perfect balance of flavor, texture, and softness that makes Turkish Bazlama (Turkey) so special. Each component plays a key role: the flour gives structure, yeast brings a light rise, yogurt adds tender moisture, salt balances flavors, and warm water ties it all together.
- 2 cups flour: The foundation of your bazlama, use all-purpose flour for a tender crumb.
- 1 tsp yeast: Helps the dough rise and develop a lovely fluffy texture.
- ½ tsp salt: Enhances all the flavors and adds subtle depth.
- ½ cup yogurt: Brings moisture and a slight tang, making the bread soft and tender.
- ½ cup warm water: Activates the yeast and binds the dough perfectly.
How to Make Turkish Bazlama (Turkey)
Step 1: Mix and Knead
Start by combining the flour, yeast, and salt in a large mixing bowl. Then add the yogurt and warm water gradually, mixing until you form a smooth, slightly sticky dough. Kneading for about 8 to 10 minutes by hand or with a stand mixer develops the gluten, ensuring your bazlama will be wonderfully elastic and soft when cooked.
Step 2: Let the Dough Rise
Cover your dough with a clean kitchen towel and let it rest in a warm spot for about 30 minutes. This rising period allows the yeast to work its magic, making the dough puff up just enough to give your bazlama that perfect airy quality without becoming too dense or heavy.
Step 3: Shape and Cook
Divide the risen dough into 6 equal pieces and roll each into a circle about ½ inch thick. Preheat a dry skillet over medium heat and cook each piece for 2 to 3 minutes on each side. You’ll know it’s ready when the bread puffs up, develops golden brown spots, and has a light chew that feels inviting from the very first bite.
How to Serve Turkish Bazlama (Turkey)
Garnishes
Turkish Bazlama (Turkey) is wonderfully versatile when it comes to garnishing. A drizzle of high-quality olive oil or a sprinkle of za’atar can bring out subtle herbal notes. Fresh herbs like parsley or dill add brightness, and a touch of crumbled feta or labneh will introduce creamy richness that pairs beautifully with the bread’s mild flavor.
Side Dishes
This bread shines as a side to hearty stews, grilled meats, or vegetable dishes typical of Turkish cuisine. Pair it with lentil soup, baba ganoush, or even a fresh salad to round out your meal. The soft texture of the bazlama makes it perfect for scooping up sauces and dips, turning every bite into a delightful experience.
Creative Ways to Present
Think beyond the basics and use Turkish Bazlama (Turkey) as a base for creative open-faced sandwiches topped with sautéed mushrooms, roasted peppers, or eggs. You can also fold it around savory fillings like spiced lamb or grilled halloumi to create delicious hand-held snacks that are perfect for casual gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover bazlama bread can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. This keeps it soft and ready to enjoy without drying out.
Freezing
If you want to keep your Turkish Bazlama (Turkey) for longer, freezing is your friend. Separate each piece with parchment paper and place them in a freezer-safe bag. They’ll maintain their freshness for up to a month, allowing you to enjoy them whenever the craving strikes.
Reheating
To bring your bazlama back to life, briefly warm it in a dry skillet over medium heat, or wrap it in foil and heat in a moderate oven. This will restore that inviting softness and slightly toasted flavor as if it had just come off the griddle.
FAQs
Can I use whole wheat flour for Turkish Bazlama (Turkey)?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture, but the bread might be less fluffy and slightly denser.
Do I need yogurt to make authentic bazlama?
Yogurt is key to achieving the traditional soft and tender texture in Turkish Bazlama (Turkey), but you could try sour cream or buttermilk in a pinch to retain some moisture and tang.
Why does my bazlama not puff up?
If your bazlama isn’t puffing, it might be due to under-kneading, old yeast, or cooking on too high heat. Make sure your dough is elastic, your yeast is fresh, and cook over moderate heat to allow proper puffing.
Can I add herbs or spices to the dough?
Absolutely! Adding finely chopped herbs like dill or parsley, or spices such as cumin, can bring exciting flavor twists to your Turkish Bazlama (Turkey), making it even more personalized.
Is Turkish Bazlama (Turkey) suitable for sandwiches?
Definitely. Its soft texture and slight chewiness make it an excellent choice for sandwiches, especially when filled with fresh veggies, cheeses, or grilled meats.
Final Thoughts
Making Turkish Bazlama (Turkey) at home is a heartwarming way to bring a piece of Turkish tradition right to your kitchen table. Its simple, natural ingredients and quick preparation make it a perfect bread for any occasion. Give this recipe a try and see how this delightful skillet bread becomes your new favorite for sharing with friends and family.
