Bazlama Bread Recipe

A stack of bazlama breads, melting butter and thyme on the top.

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5 from 4 reviews

This Bazlama recipe will guide you through creating a delicious Turkish flatbread that is soft, slightly chewy, and versatile. Made with simple ingredients like flour, yogurt, and olive oil, Bazlama is perfect for breakfast, sandwiches, or as an accompaniment to your favorite dishes. Follow the step-by-step instructions to make your own Bazlama and enjoy its delightful flavor and texture in a variety of ways!


Units Scale
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 250 ml lukewarm water, plus 1/4 cup to wet hands when kneading the dough
  • 500 g (3 and 3/4 cups) all purpose flour, plus 1/4 cup for kneading and shaping
  • 1 teaspoon salt
  • 110 ml Greek style yogurt
  • 1/4 cup olive oil


  1. Prepare the yeast: In a medium-sized bowl, whisk the yeast together with sugar and warm water. Let it sit for about 5 minutes for proofing in a warm place.
  2. Prepare the dry ingredients: In a large bowl, whisk together the flour and salt in a large bowl. 
  3. Make the dough mixture: Add yogurt and olive oil in the flour and salt mixture. Stir it well with a spatula. Pour the yeast mixture and combine everything well with your hand until no flour lumps left. Keep 1/4 cup water in a bowl on the side to wet your hand whenever you feel the dough is too sticky. Knead it in the bowl for 3-4 minutes or until everything holds well together. You will get a soft and slightly sticky dough. Finally, tap the surface of the dough with wet hands.
  4. Rise the dough: Cover the bowl with plastic wrap and let it sit in a warm place for about 45-60 minutes or until it is doubled in size.
  5. Portion the dough: Sprinkle some flour on the counter, transfer the dough on it and knead for about 5 minutes to remove the air inside it. Dust your hands with flour to prevent sticking. Then make a big log from it and cut it in equal pieces. We make 12 pieces for small flat breads. If you want them larger, cut it into 6 pieces.
  6. Make dough balls: Roll each piece of dough into a ball. Fold the edges to the center, then roll in your palm and give it a ball shape. Dust your hand with flour if needed. Put them on a floured surface and cover all the dough balls with a kitchen towel so that they don’t dry out.
  7. Shape the dough balls: Grab one ball and place it on a floured surface. Flatten it by using your middle three fingers on it a few times, flip it over and continue flattening by pressing your fingers on it (or use a rolling pin). The thickness will be about 1 inch / 2,5 cm. 
  8. Cook bazlama bread: Heat a non stick pan over medium high heat and put the flattened dough on it. While it is cooking, roll another dough out. Each time you place a rolled out dough in the pan, shape another one. So when it is cooked, the other will be ready to be placed in the pan. Let it cook for about 90 seconds or until you see small bubbles on the top. Check the underside using a spatula. If you see brown spots, it is time to flip.  Cook the other side about 1 minute or until you see brown spots on that side too. Put the cooked flatbread in a large kitchen towel to keep it soft and prevent it from drying. 
  9. Repeat: Place the second dough in the pan and while it is cooking, shape another one. After cooking 3-4 flatbreads, clean the pan with a piece of paper towel to remove the burnt flour in the pan and then continue cooking the dough balls.


  1. Ensure the water for yeast activation is lukewarm (100°F to 110°F or 38°C to 43°C).
  2. Knead the dough well, using water to combat stickiness.
  3. Allow the dough to rise until doubled in size.
  4. Use minimal flour when shaping the dough to avoid dryness.
  5. Monitor and adjust the heat level while cooking the bread.
  6. Clean the pan with a paper towel after cooking 3-4 flatbreads to remove burnt flour.
  7. Wrap cooked bazlama in a kitchen towel for softness and proper storage. 
  8. Transfer the wrapped flatbreads to an airtight container or sealable plastic bag. Store at room temperature for up to 2 days. For longer storage, place the container or bag in the refrigerator for up to a week.
  9. Reheat it in a skillet or non-stick pan over low heat, flipping occasionally, until warmed through.

Please read the Important Tips section above for more details.