Turkish Flat Bread is made with flour, yeast, olive oil, yogurt and water. Cooked in a pan over the stove. One of the easiest bread recipes ever! Spread butter and honey on these and have the perfect breakfast!
This is the best Turkish flat bread recipe because the breads are super soft thanks to yeast, yogurt and olive oil. If you are looking for a bread without yeast though, go check out our No Yeast Bread Rolls!
Turkish Flat Bread -known as bazlama is a traditional bread similar to naan bread, generally baked over wood fire in villages. When my grandpas were alive, we used to visit them very often. They used to live in a village and whenever we went there, grandma would always bake the best flat bread for us. She would also brew a teapot of Turkish Tea again over a wood fire. I don’t know why, but the fire of wood changes the taste of everything. If you have the chance of cooking a dish over wood fire, you’ll understand what I mean. Even tea gets a different flavor when brewed over it.
Grandma would always serve bazlama bread with a piece of butter she herself made and with some olive oil which they themselves produced from their yard. So this simple breakfast became a feast for us. Imagine a piece of newly made flat bread, still fuming, and dipping it into some very natural olive oil or spreading some fresh butter, which has a milky scent on it.
How To Make Turkish Flat Bread
As I don’t have a chance of making my flat bread on a wood fire, I make it on a non stick pan over the lowest heat of the oven. Today the special food for our big Sunday breakfast was this bazlama. Hubby ate it dipping in olive oil, I enjoyed mine with butter.
Put the flour in a bowl. Add yogurt and mix it. Then add olive oil, sugar and salt. Mix the warm water and instant yeast in a cup very well and pour it in the mixture. Then knead all of them. You see my measurement cup here.
The dough should still be sticky, don’t worry. Cover the bowl and wait it in a warm place at least 2 hours to rise well. Waiting it for a day is even better.
When the dough is doubled in size, you can start to make your bread. Sprinkle some flour on the counter, take a piece of dough, a bit bigger than orange. Give it a ball shape, then put it on the counter. Flatten it by pressing your hands on it. You don’t need to use a rolling pin as the dough is very soft. Try to be a bit quick when doing these as the dough is soft.
Heat a non stick pan, and put the shaped dough on it. Cook it flipping over continually over the lowest heat. It will be done in approximately 7 minutes. I make five bazlamas from these ingredients.
Turkish Flat Bread
A wonderful artisan bread that you can make at home.
- Prep Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
- Yield: 10 1x
- Category: Bread
- Cuisine: Turkish
Ingredients
- 3 and 1/2 cups flour
- 1/2 cup yogurt
- 1 cup warm water
- 1 tsp instant yeast
- 1/4 olive oil
- 1 tsp sugar
- 1/2 tsp salt
Instructions
- Put the flour in a bowl. Add yogurt and mix it. Then add olive oil, sugar and salt. Mix the warm water and instant yeast in a cup very well and pour it in the mixture. Then mix all of them with one hand.
- The dough should still be sticky, don’t worry. Cover the bowl and wait it in a warm place at least 2 hours to rise well. Waiting it for a day is better.
- When the dough is doubled in size, you can start to make your bread. Sprinkle some flour on the counter, take a piece of dough, a bit bigger than orange. Give it a ball shape, then put it on the counter. Flatten it by pressing your hands on it. You don’t need to use a rolling pin as the dough is very soft. Try to be a bit quick when doing these as the dough is soft.
- Heat a non stick pan, and put the shaped dough on it. Cook it flipping over continually over the lowest heat. It will be done in approximately 7 minutes. I make five bazlamas from these ingredients.
Keywords: turkish flat bread, how to make turkish flat bread, best turkish flat bread recipe
This post was originally published in 2013 and has been updated.
Joanne says
09/01 at 17:30I am currently trying this recipe out…ive mixed up the ingredients and waiting for it to rise. I really hope it does as i tried a different recipe last night that was a disaster…I will be back with the result :))
Tony says
06/10 at 22:51Thanks, easy to follow instructions I’ll give it a go
Morna says
05/16 at 10:13I believe you can buy non-stick pans that are not coated with Teflon … instead, the metal itself is treated somehow? I’m not sure. Is it anodized? Go to a good cooking supply store or website (like Williams Sonoma) and do a little research … I’m pretty sure you’ll be able to find something.
lk- healthy delicious says
03/24 at 13:34oooh, this looks so good!
Maggie says
03/24 at 02:06Beautiful looking bread! It reminds me of pagach which is often filled with both cabbage and potato. I second the recommendations for cast iron. Once you get a good one and take care of it, they work as well as any non-stick pan.
Reeni says
03/23 at 16:59What a sweet tradition! It looks really good! I like to use cast iron skillets. All they need is a light coating of oil or baking spray and they are virtually non stick.
Daily Spud says
03/23 at 15:18This is fantastic – a local middle eastern shop here used to stock fresh Turkish bread – at least that’s what they called it and this looks pretty similar. I adored it, but they seem to have stopped making it, so perhaps I can give this a try instead!
Sophie says
03/23 at 13:05Indeed Zerrin, this looks so easy & so yummie!! Thanks for the info!!
vrinda says
03/23 at 10:37This bread looks just like our indian Naan…But Naan is little bit thinner than this ,instead of olive oil v use butter.By the way i have posted the award logo yesterday with your name on it…Thanx again
Natasha - 5 Star Foodie says
03/23 at 08:51Oh, delicious bread! I love that you serve it with olive oil and a little thyme!
lisaiscooking says
03/23 at 07:45This sounds delicious, and baked over a wood fire it must have been amazing!
Tangled Noodle says
03/23 at 06:32I love the smell of wood burning stoves although we ourselves only have gas stoves. I can imagine how delicious this bread would be made over an open flame!
Trish says
03/23 at 03:03Zerrin
This looks soooo yummy, I really want to make it now. It is very similar to naan bread actually, just a bit thinner and when I made naan it turned out well, so I hope this does too…..shame I don’t have wood fire oven though : (
I love your blog, it is fantastic!! Can’t wait to see what you cook up next.
Trish
Zerrin says
03/22 at 13:24Joie de vivre – It’s really so easy.
OysterCulture – maybe I should do the same.
Cynthia – Glad you like it.
Cynthia says
03/22 at 12:18I love these artisan-like breads.
OysterCulture says
03/22 at 11:47Hi Zerrin,
I am definitely moving to more cast iron, and need to work on seasoning my pans – I love the way food cooks in cast iron, but confess to appreciating the ease of usining non-stick – but no more!
Joie de vivre says
03/22 at 09:31That looks yummy and easy! Thanks for sharing!