Ultra-Fluffy Turkish Bazlama

You'll find it super rewarding to make Turkish bazlama by hand. This soft and fluffy flatbread cooks right on the stovetop using just three simple things. It turns out airy and tender each time. Every piece puffs up beautifully so you can fill them with grilled meat or scoop up your go-to stew. With zero oven time this is the kind of bread you'll crave often.

The first time I cooked bazlama was during a storm when my oven decided to quit. Now I never reach for the oven to bake bread if I can help it. People get excited as they see each golden round puff and rise right in the pan.

Tasty Ingredients

• Bread flour or all-purpose flour: Makes the bread chewy and gives it body If you want the chewiest bread stick with high-gluten flour
• Warm milk: Keeps the bread nice and tender Whole milk gives it a richer flavor
• Warm water: Softens up the dough and makes it light Try filtered water for even better taste
• Instant dry yeast: Helps the dough rise in no time For the fluffiest results use fresh yeast
• Sugar: Feeds the yeast and brings a hint of sweetness Go with plain white sugar so it tastes clean
• Salt: Brings out all the other flavors Try sea salt or kosher salt for pure flavor
• Melted unsalted butter or olive oil (optional to brush on): For a shiny rich finish Use extra virgin olive oil or good butter
• Chopped parsley (optional to sprinkle): Adds color and a little freshness Flat-leaf parsley gives the best taste

Easy Step-by-Step

Get the Yeast Bubbling:

Mix together the warm water warm milk yeast and sugar in your bowl Whisk it up so the yeast dissolves Let it hang out for a couple minutes until the top looks foamy

Mix the Dough Together:

Dump salt and flour into the yeast mix Use your hand or a big spoon to stir until everything comes together If it's too wet dust in a bit more flour

Knead It Smooth:

Pop the rough dough onto a floured counter and knead for around ten minutes You'll know it's ready when it feels soft and bounces back when poked This bit makes the bread nice and chewy so don't rush

Let It Rise:

Move the dough to an oiled bowl Cover with a towel or wrap Put it somewhere warm Give it about an hour until it doubles up and feels fluffy

Make Little Balls:

Punch your dough down Split into six same-size lumps Roll each one into a ball and lay a damp towel over so they don't dry out

Roll Out Flat Rounds:

Take a rolling pin and flatten every ball until it’s roughly eighteen centimeters wide and half a centimeter thick Lightly flour to avoid sticking

Warm Up the Pan:

Preheat a big skillet or griddle over medium Cook it for a couple of minutes so it's really hot A thicker pan makes the bread rise better

Start Cooking:

Drop a dough round into the pan Watch for bubbles after a few minutes When you spot plenty of bubbles flip it gently with a spatula

Get the Bread Puffing:

Turn the heat down when you flip the bread Let it puff way up If nothing happens press very gently and slide it around until you see it balloon

Keep Bread Moist:

Take it out and wrap with a clean towel This traps in the steam and keeps everything soft while you finish up the rest

Add the Last Touches:

Brush with melted butter or olive oil then sprinkle parsley if you’re feeling fancy Eat while it's hot

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I think my favorite thing is seeing these breads puff up into soft pillows Every time my family bets on which one gets the biggest bubble We always end up giggling and making memories together while we cook

How to Store

These taste best hot off the stove Didn't finish? Wrap in a towel then stash in a plastic bag to hold the moisture They'll stay soft for a day or two out on the counter Want to keep them longer? Freeze them tight and just heat in a pan or toaster whenever you’re ready

Swaps and Variations

Use more warm water if you want to skip milk for dairy-free bread If you only have active dry yeast just let it sit in warm liquid about ten minutes before mixing with flour Sprinkling sesame or nigella seeds on the breads before they hit the pan will boost the flavor

Ways to Serve

Cut open and fill with chicken roasted veggies or falafel These make awesome wraps for shawarma and gyros You can even pile on pizza toppings or just grab them to scoop up hummus or a hearty stew

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Behind the Dish

People in Turkish villages have been making bazlama for ages usually right over an open flame Families would bake a fresh batch every day and everyone shared at the table Now it's loved all around the Mediterranean and Middle East for good reason

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Recipe FAQs

→ Which pan should I grab for this bread?

Try a heavy pan or griddle to keep the heat steady—this way your bazlama puffs up and stays soft.

→ Why does the dough puff in the pan?

As the pan gets hot, steam inside the dough blows up bubbles, which makes the center rise and forms a pocket.

→ Can I use all-purpose flour in place of bread flour?

Absolutely—regular flour works just fine for bazlama and keeps everything soft, so you can roll and cook it up easy.

→ What's a good way to eat this Turkish bread?

Grab a piece hot for dipping, stack it with roasted meat or veggies, or scoop up saucy stews and soups.

→ Is it okay to skip butter or oil?

For sure! Oil or butter just bumps up the flavor and makes it even softer, but you can totally skip if you want.

→ What do I do if there's leftover bazlama?

Let them cool off, wrap in a cloth or airtight container, and reheat on a pan anytime for that soft fresh taste.