Bazlama (Traditional Turkish Yogurt Flatbread)

Bazlama is a soft, pillowy Turkish flatbread made with yogurt, flour, and yeast. Traditionally cooked on a hot griddle, this bread is tender inside with golden brown spots on the outside. It’s often compared to naan or pita, but its texture is uniquely fluffy and slightly chewy.

In Turkey, bazlama is commonly served warm with butter, cheese, olives, or alongside hearty stews and grilled meats. Thanks to the yogurt in the dough, it has a subtle tang and incredible softness that lasts even the next day.

If you’re looking for a simple homemade bread that doesn’t require an oven, this authentic bazlama recipe is perfect.

What Is Bazlama?

Bazlama is a traditional flatbread from rural Turkey, especially popular in villages where bread is cooked on a large dome-shaped griddle called a “sac.” The dough is enriched with yogurt, giving it a tender crumb and slight tang.

Unlike thin flatbreads, bazlama is thicker and puffier. When cooked properly, it develops beautiful air pockets inside, making it perfect for slicing and stuffing.

Why You’ll Love This Recipe

Soft, fluffy, and tender texture
Made with simple pantry ingredients
No oven required
Perfect for wraps, sandwiches, or dipping
Freezer-friendly

Ingredients (Makes 6–8 Flatbreads)

3 ½ cups (420 g) all-purpose flour
1 cup plain yogurt (room temperature)
¾ cup warm water
1 tablespoon sugar
2 teaspoons instant yeast
1 teaspoon salt
2 tablespoons olive oil

Optional for brushing:

Melted butter or olive oil

Ingredient Notes

Yogurt:
Use plain full-fat yogurt for best flavor and softness. Greek yogurt works too, but thin it slightly with a bit of water.

Yeast:
Instant yeast works best. If using active dry yeast, activate it first in warm water with sugar for 5–10 minutes.

Flour:
All-purpose flour gives a soft texture. Bread flour will create a slightly chewier result.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy (skip this step if using instant yeast and mix directly with flour).

Step 2: Make the Dough

Add yogurt, olive oil, and salt. Mix well.

Gradually add flour and mix until a soft dough forms.

Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.

Step 3: First Rise

Place the dough in a lightly oiled bowl. Cover with a clean towel and let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 4: Divide and Shape

Punch down the dough and divide into 6–8 equal portions.

Shape each portion into a ball. Cover and let rest for 15–20 minutes.

Roll each ball into a circle about ½ inch thick. Do not roll too thin; bazlama should be slightly thick.

Step 5: Cook the Flatbreads

Heat a heavy skillet or cast-iron pan over medium heat.

Place one rolled dough circle onto the hot pan. Cook for 1–2 minutes until bubbles form and the bottom develops golden brown spots.

Flip and cook another 1–2 minutes. Press gently with a spatula to encourage puffing.

Repeat with remaining dough.

Step 6: Brush and Serve

While still warm, brush with melted butter or olive oil for extra softness and flavor.

Stack the breads and cover with a clean towel to keep soft.

Tips for Perfect Bazlama

Use warm (not hot) water to activate yeast properly.
Let the dough rise fully for the fluffiest texture.
Keep cooked flatbreads covered to maintain softness.
Cook on medium heat; too high heat will burn the outside before cooking the inside.

How to Serve Bazlama

Bazlama is incredibly versatile. Serve it:

With butter and honey for breakfast
Alongside soups and stews
With grilled meats or kebabs
As sandwich bread for shawarma-style fillings
With cheese, olives, and tomatoes for a Turkish-style breakfast

You can also slice it open and stuff it like pita bread.

Storage & Freezing

Room Temperature:
Store in an airtight bag for up to 2 days.

Refrigerator:
Keeps for 4–5 days; warm before serving.

Freezer:
Freeze for up to 2 months. Reheat in a skillet or oven until warm and soft.

Variations

Whole Wheat Bazlama:
Replace 1 cup of all-purpose flour with whole wheat flour.

Herb Bazlama:
Add chopped parsley, dill, or nigella seeds to the dough.

Garlic Butter Version:
Brush warm flatbreads with melted butter mixed with minced garlic and parsley.

Frequently Asked Questions

Why didn’t my bazlama puff up?
The dough may not have risen enough, or the pan wasn’t hot enough.

Can I make it without yeast?
Traditional bazlama uses yeast, but you can experiment with baking powder for a quicker version (texture will differ).

Is bazlama the same as pita?
No. Bazlama is thicker and softer, while pita is thinner and forms a defined pocket.

Final Thoughts

Bazlama is one of the easiest and most rewarding homemade breads you can make. Soft, fluffy, and slightly tangy from yogurt, it pairs beautifully with almost any savory dish.

Whether you’re serving it with breakfast spreads or using it as sandwich bread, this traditional Turkish yogurt flatbread will quickly become a family favorite.