Turkish Flatbread Bazlama Recipe

If you love authentic bread, you are going to fall in love with the Turkish flat brad Bazlama. It is enjoyed with many delicious spreads all around the Balkans, Mediterranean, and the Middle East. You can stuff it with your favorite food and prepare a festive sandwich, wrap your traditional meat dishes, or dip it into your favorite spreads.

In my case, it is one of the customary items that I serve along with spiced up extra-virgin olive oil to warm up the guests for the appetizers and the main meal. Please note that you can also make unbeatable mozzarella toasts with bazlama and serve with fresh basil dip. In the simplest version, serve butter with hot bazlama and witness the smile on everyone’s faces around the table!

The history of flatbreads goes back thousands of years. Even Sumerians enjoyed a version made with barley. In ancient Greek, flatbreads were ceremonial food served with wine and oil to Gods. These old-world yummies are probably one of the first ever processed foods. Easy to slice and consume, the flatbreads were all we had before somebody came up with the artisan-style fermented loaves with higher volume. Do not be confused, though. They are still widely consumed with different names all around the globe. Take hummus, for example, most traditional restaurants serve some kind of flat bread with this vastly popular spread. Some of the most known flatbread types are naan, tortilla, pita, chapati, lavash, and focaccia.

What tools you will need:

You can either bake bazlama in the oven or cook it over the stovetop. To me, the easiest method is to grill it on the pan since you would need a pizza stone or similar if you want to bake it. Please keep in mind that you need to flip it every minute or so for about five to six minutes. Otherwise, you might burn it. I recommend using either a cast iron pan or a pancake pan. Both pans will do the work. However, if you are looking for a complete solution, I recommend the ESLITE LIFE 11-inch nonstick pan which is highly versatile, durable, and convenient.

Note that it is 100% PFOA, cadmium, and lead free. The highlights include the eco-friendly, high-performance non-stick granite coating, sturdy and resistant aluminum body that saves energy with rapid heat-transfer capacity, and the heat-resistant handle which stays cool for your safety.

I think the most convenient feature is the flat shape with a no-sides design. You can flip all types of flatbreads easily and that is a serious advantage when cooking traditional breads such as bazlama or naan. 

Authentic Turkish Flatbread Bazlama Recipe

Basically, flatbread is a simple mixture of water, flour, and salt. Most versions are unleavened and have many different names in every region. However, I will introduce you to a different one today that is leavened and puffy; the traditional Turkish flatbread Bazlama. The good news is that it is fairly easy to make on the stovetop and goes great with all kinds of Turkish and Greek mezze (appetizers). Take note that bazlama bread is also a delicious companion for breakfast snacks and dips.

This recipe is similar to pita (or pitta), which is also known as pocket bread, in the way that it contains yeast. It is a no-knead dough, just mix the ingredients until no dry parts are left. And, as a bonus, I included a quick recipe for a different kind of hummus with beets! Check out this hummus recipe article, if you are looking for an original version.

Turkish Flatbread Bazlama Recipe

Recipe by OzgurCourse: Baking, International Cuisine, Recipes, Snacks, Turkish CusineCuisine: TurkishDifficulty: Easy


Prep time


Cooking time


Total time




  • 3 cups bread flour

  • 1 cup lukewarm water

  • 2 teaspoons dry yeast

  • 1 teaspoon salt

  • Beet hummus ingredients
  • 30 g beets, sliced

  • 220 g garbanzo beans (chickpeas)

  • 1/4 cup cold water

  • 2 teaspoons of tahini

  • 2 teaspoons of extra virgin olive oil

  • 3 tablespoons of lemon juice

  • 1 garlic clove, crushed

  • 1/2 teaspoon powdered cumin

  • 1/4 teaspoon cayenne pepper powder (skip if you don’t like it spicy)

  • Salt to taste


  • Add one cup of lukewarm water and two teaspoons of dry yeast to a medium bowl.
  • Stir well and wait for a minute or until it gets bubbly.
  • Add in the sugar and flour.
  • Stir until no dry parts are left.
  • Cover the bowl with stretch wrap and let the dough proof for 45 minutes.
  • Dust the counter with flour and transfer the dough onto it.
  • Shape the dough into a ball.
  • Dust with flour and let it rest for about fifteen minutes.
  • Next, divide the dough into four equal parts and shape them into small balls.
  • Flatten each one with a dough roller and cover them with wrap or cloth.
  • Preheat the skillet over medium-low heat for about 15 seconds.
  • Cook each bazlama for about five to six minutes over medium heat.
  • Make sure you flip the bazlama every minute or so to prevent it from getting burnt.
  • Beet hummus directions
  • Wash and drain the garbanzo beans in cold water.
  • Remove the skins.
  • Add the garbanzo beans to a food processor and chop for a minute.
  • Add the rest of the ingredients, except for the olive oil, and continue to blend for about two to three minutes.
  • Give breaks occasionally if the food processor gets too hot. We do not want to break it!
  • Add the olive oil and blend for half a minute more.


  • Do not flatten the dough too much. Bazlama tastes better as it gets thicker. The final shape could be as thick as 2 cm. You can make the diameter anywhere from 10 cm to 20 cm according to your preference. Note that it is easier to cook the ones with a smaller diameter on the stovetop.
  • No need to add any oil to the pan when cooking bazlama. If you still want to add oil, you can add a teaspoon of olive oil.
  • For a richer taste, you can lightly brush the hot bazlama with olive oil and decorate with chopped fresh parsley before serving.

Is flatbread the same as naan bread?

Naan bread is a type of flatbread that is highly popular in Indian cuisine. The main difference between the naan and other flatbread types is that it contains some additional ingredients such as eggs and yogurt. Naan is traditionally baked in exceptionally hot tandoor ovens. It is a unique flatbread to India, but other countries also have similar flatbread with slightly different ingredients. In India, there are even some versions that are flavored with distinctive essences such as rose water.

Is flatbread good for weight loss?

You can switch to flatbread for a healthier alternative and possibly a good solution for weight loss. For starters, you can control the ingredients in your homemade flatbread and add healthier ingredients such as organic whole wheat flour, grains, and more. Many people make flatbreads from chickpea and other healthy flours. In comparison to store bought white bread, traditional flatbreads do not contain any added sugars. They are made with simple ingredients such as flour, water, and salt. Therefore, their recipe is open for enrichment, especially with leafy and fiber-rich ingredients. Doing so may help to control and manage weight loss in the long run.

What can be eaten with a flatbread?

Flatbreads are traditionally consumed with ethnic meat dishes, such as kebabs, or with old-world spreads like hummus. However, you can be creative to use them with any type of meal. They go great with sauces, spreads, fried eggs, bean meals, and cooked ground meat. Plus, you can make some of the best cheese toasts with leavened types. Many fusion cooks make great sandwiches with authentic flatbreads like the Turkish bazlama. You can treat flatbreads as regular sandwich bread and use your favorite ingredients to come up with your version.

Leave a Reply

Your email address will not be published. Required fields are marked *