Turkish bread, also known as “bazlama,” is a traditional delight hailing from the rich culinary heritage of Turkey.

With its origins deeply rooted in Turkish culture, this bread has become a staple not only in Turkish cuisine but also across the globe. Its simplicity in ingredients and versatility in usage make it a favorite among bread enthusiasts of all skill levels.

Creating Turkish bread is a journey that balances simplicity with flavor. While the ingredients are basic pantry staples, it’s the technique and finesse in kneading and cooking that truly bring out the authentic taste and texture of this bread.

Despite its rustic appearance, mastering the art of making Turkish bread may take a few tries, but the process itself is deeply rewarding.

Expert Tip: Don’t skip the step of brushing the cooked bread with butter or oil before serving. This adds an extra layer of flavor and helps keep the bread moist and tender.

Ingredients

Plain Flour: Plain flour provides the structure and texture needed for this recipe. Its finely ground consistency helps create a soft and elastic dough that is easy to work with.

Salt: Salt not only enhances the flavor of the bread but also helps to regulate the fermentation process. It brings out the natural taste of the other ingredients and balances the overall flavor profile.

Yeast: Yeast is the key to achieving that light and airy texture in Turkish bread. It activates during the fermentation process, causing the dough to rise and develop a fluffy interior while maintaining a golden crust.

Water (Warm): Warm water helps to activate the yeast, allowing it to ferment and leaven the dough effectively. It also hydrates the flour, promoting gluten development and ensuring a tender crumb.

Milk: Adding milk to the dough enriches the flavor and adds a subtle richness to the bread. It contributes to the softness of the crumb and helps achieve a golden brown crust when cooked.

Olive Oil: Olive oil not only adds moisture to the dough but also lends a subtle flavor and aroma to the finished bread. It creates a tender texture and enhances the overall taste experience.

Expert Tip: When rolling out the dough, aim for a thickness of approximately 1cm to achieve the perfect balance of softness and chewiness in the finished bread.

Serving Suggestions

• Enjoy Turkish bread fresh off the pan alongside a selection of Mediterranean-inspired dips such as hummus, tzatziki, or baba ganoush. The soft and pillowy texture of the bread pairs perfectly with the creamy and flavorful dips, creating a harmonious blend of tastes and textures.
• Use Turkish bread as a versatile accompaniment to your favorite grilled meats and vegetables. Whether you’re indulging in kebabs, grilled chicken, or roasted vegetables, this bread serves as the perfect vehicle for soaking up juices and sauces, adding an extra layer of flavor to every bite.
• Get creative with your toppings and fillings to create delicious sandwiches and wraps. Stuff Turkish bread with fresh salad greens, sliced tomatoes, grilled halloumi cheese, and a drizzle of tahini sauce for a satisfying vegetarian option. Alternatively, fill it with thinly sliced roast beef, caramelized onions, and a dollop of creamy aioli for a hearty meat-filled treat.

Expert Tip: Ensure that the water used in the recipe is warm but not too hot, as hot water can kill the yeast and prevent the dough from rising properly.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to adjust the quantity slightly, as instant yeast is typically more potent. Use about 25% less instant yeast than the amount of active dry yeast called for in the recipe.

How long does the dough need to rise?

The dough should be left to rise for at least 30 minutes, or until it has doubled in size. However, the exact time may vary depending on factors such as room temperature and humidity. Keep an eye on the dough and wait until it has visibly expanded before proceeding with the next steps.

Can I freeze Turkish bread?

Yes, Turkish bread freezes well. Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. To thaw, simply leave it at room temperature for a few hours or overnight in the refrigerator. You can then reheat it in a preheated oven or toaster oven until warmed through.

Can I make smaller or larger portions of Turkish bread?

Yes, you can adjust the size of the portions to suit your preferences. For smaller bread, divide the dough into more portions, and for larger bread, divide it into fewer portions. Just keep in mind that the cooking time may vary depending on the size of the bread, so keep an eye on them while cooking to avoid over or undercooking.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Turkish Chicken Wings
• Harissa Lamb
• Best Hummus
• Egg Shakshuka

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Turkish Bread

by Nabeela Kauser

Pillowy soft, fluffy, and just so good! This Turkish bread is known as bazlama and no flatbread recipe is quite like it. A side recipe that you will just have to have on your dinner table every time!

5 from 65 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine Turkish

Servings 10 breads

Calories 230 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Plain Flour
• ▢ 1 tsp Salt
• ▢ 1 tbsp Yeast
• ▢ 150 ml Water Warm
• ▢ 150 ml Milk
• ▢ 3 tbsp Olive Oil

Instructions

• In a large bowl mix the flour with the salt and yeast
• Add the oil, warm water, and milk to the bowl then knead until a dough is formed
• Cover with a cloth and leave to rise for at least 30 minutes
• Divide the dough into 6 equal parts and roll each piece into a dough ball
• Roll out each dough ball to approximately 1cm thick
• On a large crepe pan, cook the bread for a few minutes until bubbles start to form
• Once bubbles form, flip over the bazlama and cook for a further few minutes
• Remove from heat and brush with some butter or oil
• Serve immediately alongside some hummus and enjoy!

Video

Notes

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 230kcalCarbohydrates: 39gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 2mgSodium: 240mgPotassium: 81mgFibre: 1gSugar: 1gVitamin A: 25IUVitamin C: 0.001mgVitamin D: 0.2µgCalcium: 27mgIron: 2mg

Keyword Bazlama, Bread, Flatbread, Food, Recipe, Sides

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