Here’s a traditional and easy recipe for Turkish Bread (Bazlama or Pide-style) — soft, fluffy, and perfect for dipping, wrapping, or serving with grilled meats, dips, or soups.
🇹🇷🥖 Turkish Bread (Bazlama or Pide-style Flatbread)
This version is a pan-cooked flatbread, similar to bazlama, a village-style Turkish bread that’s thick, chewy, and delicious.
✅ Ingredients:
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3 cups (375g) all-purpose flour (plus extra for kneading)
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1 cup (240ml) warm water
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2¼ tsp (1 packet) instant yeast
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1 tsp sugar
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1 tsp salt
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2 tbsp plain yogurt (optional, for softer texture)
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1 tbsp olive oil (plus more for cooking)
🥣 Instructions:
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Activate the yeast:
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In a bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
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Make the dough:
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In a large mixing bowl, combine flour and salt.
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Add the yeast mixture, yogurt (if using), and olive oil.
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Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic (add flour if too sticky).
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First rise:
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Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
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Shape the bread:
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Punch down the dough. Divide into 6–8 equal balls.
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Roll each ball into a circle about ¼–½ inch (0.5–1.25 cm) thick.
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Cook:
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Heat a skillet or griddle over medium heat. Brush lightly with oil or butter.
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Cook each bread for 1–2 minutes per side, until golden and puffed. Some may balloon up — that’s good!
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Optional: Brush warm bread with butter or olive oil and sprinkle with sea salt or herbs.
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Serve warm, or cool and store in a bread bag or towel for later.
🍽️ Serving Suggestions:
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With hummus, ezme, or baba ghanoush
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As a wrap for kebabs or grilled vegetables
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Alongside soups, stews, or breakfast spreads