Bazlama is a traditional Turkish flatbread that’s soft, light, and tender. Enjoy it brushed with olive oil, garlic, and fresh herbs, as a light snack with hummus, or alongside soup.
Why you’ll love this recipe
- Easy: Since bazlama is such a simple Turkish flatbread to make, it’s a good introduction to breadmaking for any level of cooking.
- Healthy: Made from healthy ingredients, this flatbread can be incorporated into a well-balanced diet.
- Customizable: Add different herbs, brush the bread with infused oil, or make the recipe with gluten-free flour. There are so many choices!
- Budget-friendly: All the ingredients used in this recipe are widely available and budget-friendly for most households.
What is Turkish bread?
Bread is an integral part of the Turkish diet and is eaten almost every day. With so many different types of bread, I’ve chosen to highlight bazlama in this post.
Bazlama is a popular Turkish flatbread made from flour, water, sugar, yeast, and Greek yogurt. It’s traditionally cooked in an outdoor oven, then served with butter, olive oil, and different herbs.
Truth be told, it’s quite similar to naan bread as it pertains to the ingredients, flavors, and preparation techniques. Once you see how easy it is to whip up a batch, you’ll be making this Turkish flatbread on repeat. Just don’t forget a side of hummus!
Is bazlama vegan?
Bazlama is made with all vegan ingredients, except Greek yogurt. However, with so many vegan options nowadays, it’s extremely easy to swap in a dairy-free yogurt without sacrificing taste or texture.
Ingredients & Substitutions
- All-purpose flour: For a perfectly soft, tender, and fluffy texture, use unbleached all-purpose flour. If you are gluten-free, try using a 1:1 gluten-free blend, but your results will vary.
- Water: Make sure the water is lukewarm. It should be around 110-113 degrees F to properly activate the yeast.
- Vegan yogurt: To replace the Greek yogurt that is traditionally found in bazlama, I use dairy-free yogurt. Try to find a vegan brand with a thick yogurt consistency for the best results.
- Active dry yeast: This recipe calls for active dry yeast, which needs to be proofed in water before being mixed with the dry ingredients. If you have instant yeast, you can add this directly to the dry ingredients.
- Sugar: To activate the yeast.
- Salt: For flavor enhancement.
- Garlic paste & parsley: While optional, I highly recommend brushing your Turkish flatbread with garlic paste and fresh Italian parsley for a zesty and herbaceous finish.
- Step 1: Whisk the sugar, yeast, and lukewarm water in a medium-large mixing bowl. Let it sit for 10-15 minutes, or until the mixture froths and bubbles.
- Step 2: Add the flour, vegan yogurt, salt, and 2 tablespoons of olive oil to the bowl. Fold everything together using a silicon spatula or wooden spoon (use your hands if a little kneading is needed). When you start to see the dough come together, add another tablespoon of olive oil and continue kneading a little more to combine the dough with the oil. Gently form the dough into a ball shape.
- Step 3: Rub the remaining olive oil on the inside walls of the mixing bowl. Gently place the dough back into the mixing bowl (do not knead anymore). Cover it with plastic wrap and a towel or a lid. Place the bowl in a warm place for about an hour. Make sure your mixing bowl is large enough because the dough will double in size as it rises. Otherwise, this is a good time to transfer it to a larger bowl.
- Step 4: Sprinkle dry flour on your work surface. Gently place the dough on it, and divide it into even portions using a knife or vegetable scraper. Be very careful with the dough to preserve all of the air pockets.
- Step 5: Carefully make balls out of the portions and sprinkle them with dry flour. Cover the balls with plastic wrap to avoid the dough from drying. Set aside for 10 minutes before you start the next step.
- Step 6: Take each ball and gently pat it down with your hand to flatten it. Briefly use a rolling pin to even it out into circles or ovals.
- Step 7: Preheat a pan on the stovetop over medium heat. Place the flattened dough on the heated pan for about 10 seconds, then flip it to the other side. Cook for another 20 seconds, then flip back for 5 seconds. Finally, flip one more time for 5 seconds again. Repeat this process for the rest of the dough balls.
- Note: once the bread has cool down for 10 minutes, then make sure it is properly cooked inside. If not, then put it back on the heated pan for a few more seconds. All this depends on the stove top and the thickness of the flatbread.
- Step 8: Combine the garlic paste with the rest of the olive oil. Brush this mixture onto each of the cooked flatbreads, then sprinkle with fresh parsley!
What to serve with Turkish flatbread
Once your Turkish flatbread is cooked, test out some of these serving preparation ideas:
- Cut into wedges with hummus or tzatziki.
- Used as a pizza base with your favorite toppings.
- Served with vegan butter.
- Used as a wrap to stuff vegetables and other fillings into.
For leftover Turkish bread, follow these storage tips and times:
- Room temperature: Let the bazlama completely cool, then store it in a plastic bag or airtight container on the counter for 3-4 days.
- Freezer: Keep your cooled Turkish flatbread in the freezer for up to 3 months. Just make sure it’s in a freezer-safe bag or container.
- Thaw: When you’re ready to eat the bread again, let it thaw in the fridge overnight.
- Gluten-free: Use your favorite 1:1 gluten-free blend if you’re following a gluten-free diet. Just remember, the texture and flavor will be different compared to all-purpose flour.
- No Greek yogurt: If you can't find Greek yogurt, use plant milk or omit it altogether.
- Different herbs: Instead of parsley, try fresh herbs like cilantro, mint, sage, rosemary, or thyme. You can even make a sweet version with cinnamon and syrup.
- Infused oils: Instead of plain olive oil, use infused olive oil such as basil, garlic, chili, rosemary, or lemon for a creative way to impart more flavor.
- Thick or thin: Depending on how thick or thin you prefer your flatbread, roll the dough thinner or thicker. If they’re thick, they’ll be more pillowy. If they’re thin, they will be more flexible.
- Test your stove: Try test-cooking one flatbread, then adjust your stove to the right temperature. You want to see bubbles forming on the top side within 45-60 seconds. No bubbles? Increase the heat. Darkening too quickly? Turn it down.
- Add flour slowly: The key to perfect Turkish flatbread is achieving the right dough consistency. You want it soft and slightly sticky. Adjust the consistency by adding flour slowly, but don’t add too much.
- Be gentle with the dough: After the dough rises, handle it carefully to preserve all of the air pockets.
You can eat bazlama for breakfast with vegan butter or olive oil. You can stuff it with plant-based meat, herbs, and cheese and grill it. You can also use it as a wrap if it’s rolled thinly.
There are many different types of Turkish flatbread. The variety that most resembles naan is bazlama. Although they both contain similar ingredients, the traditional cooking technique is slightly different. Naan is cooked in a tandoori and Turkish flatbread is cooked in an outdoor oven.
More side dishes
If you enjoyed this Turkish flatbread recipe, be sure to check out more drool-worthy side dishes like these:
- Orzo salad: A quick and easy Mediterranean dish filled with fresh flavors.
- Roasted beets and fennel salad: A simple, vegetable-forward dish that complements any meal.
- Chickpea and apple kale salad: A nutritious salad packed with healthy fats, fiber, and protein.
- Miso garlic green beans: Chinese-style green beans with spicy chili sauce.
Quick & Easy Turkish Flatbread (Bazlama)
- 2 cups All-purpose flour
- ½ cup water lukewarm
- ½ cup vegan plain yogurt Trader Joe's cashew yogurt
- ¼ ounce rapid active dry yeast
- 3 teaspoon sugar
- 1 teaspoon salt
- 3 ½ tablespoon olive oil extra virgin
- ¼ cup olive oil extra virgin
- 1 tablespoon garlic paste
- ⅓ cup Italian parsley finely chopped
- Whisk sugar, yeast and water in a medium-large size mixing bowl. Let it sit for 15 till the mixture froths and bubbles.
- Add flour, vegan yogurt, salt and only 2 tablespoons of olive oil. Knead together using a silicon spatula or wooden spoon.
- When you start to see the dough come together, add another tablespoon of olive oil and continue kneading a little more till the dough is combined with the oil.
- Pick up the dough and gently form into a ball shape. Rub the remaining olive oil on the inside walls of the mixing bowl. Gently place the dough back into the the mixing bowl (do not knead anymore) and cover it with plastic wrap and towel or a lid. Place the the bowl in a warm place for an hour. Note: Make sure your mixing bowl is large enough because the dough will double in size when it rises. Otherwise this is a good time to transfer to another bowl.
- Sprinkle dry flour on your work surface. Gently place the dough on it and divide it into even portions using a knife or vegetable scrapper.Note: Be very careful with the dough to preserve all the air pockets.
- Carefully make balls out of the portions and sprinkle them with dry flour. Cover the the balls with plastic wrap to avoid the the dough from drying. Set aside for 10 minutes before you start the next step.
- Take each ball and gently pat it down with your hand to flatten it. Briefly use a rolling pin to even it out into circles or ovals.Note: Leave the rest of dough balls covered in plastic while you flatten each one to avoid drying.
- Preheat a pan on the stovetop over medium heat. Place the flattened dough on the heated pan for about 10 seconds, then flip it to the other side. Cook for another 20 seconds, then flip back for 5 seconds. Finally, flip one more time for 5 seconds again. Repeat this process for the rest of the dough balls. Note: once the bread has cool down for 10 minutes, then make sure it is properly cooked inside. If not, then put it back on the heated pan for a few more seconds. All this depends on the stove top and the thickness of the flatbread.
- Combine the garlic paste with the olive oil.
- Brush the garlic olive oil onto each of your flatbreads once it's done cooking.
- Sprinkle it with fresh parsley.