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Turkish Bread (also known as Bazlama) is fluffy, soft, and flavorful. There’s no mixers invoved and the recipe comes together in just one bowl! It’s ideal to pair with hummus, tabouli, to make wraps, and more!
about this Turkish bread
Making homemade Turkish bread, or balzama, is well worth the labor. It’s one of those recipes that makes you want to roll up your sleeves and get to cooking right away. First and foremost, the taste of this homemade flatbread is incomparable. The soft texture, the fresh herbs, the warmth of a fresh piece melting in your mouth with every bite… If you are ready to skip to the recipe at this point, I don’t know what will convince you to make it!
Not to mention that making your own Turkish flatbread means you can enjoy it fresh and warm whenever you desire. It’s a cost-effective alternative to store-bought options, and you can whip up a batch in no time. You can easily impress both your guests and yourself with your skills when you whip up a batch of this flatbread.
ingredients
water. You will need to use warm water for this recipe. Make sure the water is between 105˚F and 110˚F. I recommend using a thermometer to make sure you have the correct temperature. If the water is too hot or too cold, the yeast will not be properly activated.
yeast. Active dried yeast is what I use for this recipe. Make sure that it is not expired.
sugar. All you need is granulated sugar for this recipe.
yogurt. I use full-fat Greek plain yogurt. You can also use low-fat Greek plain yogurt, if you prefer.
oil. Use a good quality extra virgin olive oil for this recipe.
salt. You will need fine kosher salt to make the bread.
flour. All you need is all-purpose flour to make this recipe.
parsley. Fresh parsley is best for this recipe! You will want a little extra to sprinkle on top once the flatbreads are finished cooking.
za’atar. This seasoning mix is a classic Middle Eastern blend used to season vegetables, meats, and even seafood. Technically you could skip this seasoning, but I love the flavor that it brings to the bread.
this recipe’s must haves
To make the dough, you will need one medium-large bowl from a set of mixing bowls. You will also need measuring spoons and measuring cups for the ingredients.
For mixing together ingredients, I like to use a whisk, a wooden spoon, and my hands for this recipe.
You will need a rolling pin (my preference is for a marble rolling pin) to roll out the dough. Finally, you will need a nonstick skillet or cast iron skillet to cook the flatbreads.
here’s how to make Turkish bread
activate yeast
To activate the yeast, combine yeast, sugar, and water in a medium-large bowl. Stir well to combine.
Set aside in a warm place for about 5 to 10 minutes. You will know the yeast has been activated when the mixture is foamy and bubbly.
Whisk in Greek yogurt, olive oil, and salt until combined.
make dough
Add flour, parsley, and za’atar and stir to start to combine. I recommend using your hands to help the dough come together. Once the flour is completely incorporated, turn out onto a floured surface. Knead for about 3 to 4 minutes until the dough is smooth.
divide dough
Divide the dough into 10 balls, getting them as close to the same size as possible. Place on a plate dusted with flour and sprinkle the tops lightly with more flour. Cover with a clean kitchen towel and let sit for 15 minutes.
roll out
Place a medium skillet over medium-low heat. I personally like to use a nonstick skillet, but you could also use cast iron. While the pan gets hot, roll out the dough into rounds, about 6 to 7 inches in diameter. Brush the top lightly with oil.
cook
Place the flatbread in the hot pan, oil side down. Brush the other side with oil lightly. Allow the bread to cook for about 1 to 1 1/2 minutes. The top should be covered with bubbles and the bottom should be golden around the edges and in spots across the center.
Flip and cook for another 1 to 1 1/2 minutes, until browned on the other side. Repeat rolling, brushing with oil, and cooking with the rest of the dough balls.
Serve warm!
tips and ideas
make them thick or thin! You have control of the thickness of this recipe! I personally like mine closer to the thickness of naan, so I roll mine out to be about 6 to 7 inches in diameter. You can roll it out small or bigger to be thicker or thinner, depending on your preference. Note that the cooking time will need to be increased or decreased depending on if the dough is thicker or thinner.
test the temperature of the water. Do not just use warm water and hope that it is warm enough. Be sure to test the temperature with a thermometer to make sure it is between 105˚F to 110˚F. You want the water to be warm, but not so hot that it burns.
More tasty bread recipes to try: Harvest Pumpkin Seed Bread | No Yeast White Bread | Overnight No Knead Bread | Bacon Parmesan Quick Bread
what is Turkish bread called?
Turkish bread is also known as “pide” or “bazlama”. Pide is a different type of Turkish flatbread from this particular recipe as it is usually in a boat-like shape. Usually these bread boats are topped with various ingredients and then baked. This particular recipe is closer to bazlama, which is a round, fluffy bread cooked on a skillet. It has a soft texture and can be really thick. This version is a variation that is closer to naan or pita in thickness.
does Turkish bread have gluten?
Yes, there is gluten in Turkish bread. This recipe uses all-purpose flour, which is made from wheat and therefore contains gluten. The gluten is essential to the makeup of the bread as it gives the bread its structure and texture.
what’s the difference between Turkish bread and pita bread?
Pita bread and Turkish bread are similar, but they are not the same. Pita bread, a recipe common in Mediterranean and Middle Eastern cuisines, is a round flatbread that puffs up and is known for its pocket. Turkish bread, also known as “bazlama”, has a few variations. It can be different shapes and textures, with a flavor all its own.
my bread is greasy, what did I do wrong?
Make sure that you brush the flatbread dough lightly with oil. If you use too much oil, this will result in a greasy flatbread.
Need more inspiration for appetizers? Check out my appetizer recipes page!
what to serve with Turkish bread
My favorite way to eat Turkish bread is with a big bowl of greek hummus! The fluffy bread is the ideal vehicle for dipping and scooping the thick and flavorful hummus.
You can serve this bread with your favorite dips like baba ganoush but they also work well to use to make your favorite wraps. Use them to make Greek beef pitas or greek gyro lamb wraps!
Here are some more ideas for how to use this flavorful bread:
Make flatbread pizza! Add toppings and bake for 5 minutes at 450˚F.
Turn them into breakfast wraps by filling them with eggs, bacon or sausage, and cheese.
Use in place of bread for your favorite sandwich.
Spread it with peanut butter and drizzle with honey for an easy snack the whole family will love.
Add it to a meze platter with tabbouleh, falafel, and dolmas. The soft texture is a lovely accompaniment for these various Mediterranean dishes.
Use it as bread for soup! The chewy texture is fantastic for soaking up flavorful broths.
Serve with shawarma or kebab to make sandwiches, complete with grilled meat, vegetables, and your choice of sauces.
how to store
Store. Cool to room temperature. Store in a resealable bag at room temperature for up to 3 to 4 days. You can enjoy them at room temperature or reheat them.
Reheat. Wrap flatbreads in damp paper towels and heat in the microwave for about 15 seconds, or until warm. You can also reheat them on the stove in a skillet with a little bit of oil over medium heat.
Freeze. Cook the flatbreads as instructed. Cool to room temperature and layer between sheets of parchment paper in an airtight container or resealable bag. Freeze for up to 3 months.
Thaw. Thaw overnight in the refrigerator or at room temperature. Reheat or bring to room temperature.
more delicious global recipes to explore
Korean ground turkey lettuce wraps are a simple and tasty light lunch or appetizer.
Ready in just 25 minutes, these Greek beef pitas have all the flavor of a gyro, with a twist!
Spicy Instant Pot Ramen with crispy pork is the ultimate comfort food.
Finally, if you make this Turkish bread recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Turkish Bread (Bazlama)
ingredients
- 2 1/4 tsp active dried yeast 1 packet
- 1 Tbsp granulated sugar
- 1 1/4 cups warm water between 105˚F and 110˚F
- 3/4 cup Greek plain yogurt
- 2 Tbsp extra virgin olive oil + more for brushing
- 2 tsp kosher salt
- 3 3/4 cups all purpose flour
- 1/4 cup freshly chopped parsley + more for garnish
- 1/2 tsp za’atar seasoning
instructions
- Add yeast, sugar, and water to a medium-large bowl. Stir well. Set aside in a warm place for 5 to 10 minutes. The mixture should be foamy and bubbly at this point.
- Whisk in Greek yogurt, olive oil, and salt. Add flour, parsley, and za'atar. Stir together with a wooden spoon until the dough starts to come together. Use your hands to continue to bring the mixture together, then turn out on a floured surface. Knead for about 3 to 4 minutes, until dough is smooth and no longer sticky.
- Divide the dough into 10 equal pieces. Place on a plate sprinkled with flour. Add balls to the plate and sprinkle lightly with flour. Allow to rest for 15 minutes.
- Preheat a medium nonstick skillet or cast iron pan over medium-low heat.
- While the pan is getting hot, roll out a piece of dough into a 6 to 7-inch circle. Brush lightly with oil. Once the pan is hot, add the rolled out dough to the skillet, oil side down. Brush the top lightly with flour.
- Cook for about 1 to 1 1/2 minutes, until the top forms bubbles and the bottom gets golden brown in spots and around the edges. Flip and cook for another 1 to 1 1/2 minutes, until the bottom is golden brown.
- Remove from heat and continue to roll, brush with oil, and cook with the remaining dough balls.
- Sprinkle with additional freshly chopped parsley. Serve warm.
- Once cooled to room temperature, store in a resealable bag at room temperature.
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