Bazlama – Turkish Bread Recipe


What Is Bazlama Turkish Flatbread?

Bazlama, or ‘village bread’, is delicious and traditional Turkish food similar to naan bread, an oven-baked flatbread. Many grocery stores carry flatbread and even restaurants use this as a staple in many meals. It has a long and rich history, dating back to centuries ago. Flatbread originated in ancient Egypt, and over the years, it has spanned cultural boundaries, extending to places like India, Iran, and Uzbekistan. 

Turkey came up with Bazlama, and each region of the country has its take on the flatbread. You can find Pide, Yufka, Lahmacun, and Gozleme. Each differs in terms of shape, condiments, toppings, and cooking techniques. 

Bazlama is commonly eaten in villages. It is an easy recipe that uses ingredients you would normally find in the kitchen: flour, water, salt, yeast, and olive oil. Some people choose to make Bazlama flatbread with Greek yogurt. This makes it very tender and gives it a tangy flavor and velvety texture. 

You do not need a mixer to get things going, and there is minimal kneading and rising. Normally, you would cook Bazlama in an outdoor oven, but it works just as well on a stovetop that takes minutes.

Bazlama In Turkish Cuisine

Bazlama is easily available at Turkish markets where vendors sell it in stands. If you visit the beautiful countryside in Turkey, you will come across villagers cooking Bazlama in outdoor rock ovens that represent an integral part of Turkish culture. It is not a rare sight to see smoke coming from the backyards of some houses, because most likely, people are cooking Bazlama. 

Interestingly, these people prefer making Bazlama in outdoor rock ovens because of its distinct taste. According to them, the bread that others bake in modern ovens tends to lose their freshness within 24 hours because of the ingredients. Sometimes, these ingredients are artificial, and organic alternatives tend to cost more in developed countries.

The good news is that Bazlama bread retains its freshness for about one week. This is because its cooking methods are natural and organic ingredients available at affordable prices make all the difference. 

How To Decide The Right Rock Oven Size?

Not every rock oven size is the same in Turkish villages. It depends on the number of people in a household when determining which rock oven size would best suit a specific family. If you go for a much bigger size than what you need, chances are you would not be able to properly control or adjust the heat level. This can lead to inconsistent results every time you follow a Bazlama Turkish bread recipe. 

Bazlama Basics

  • Cuisine: Turkish
  • Course: Breakfast
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 25 minutes
  • Servings: 4
  • Calories: 180 calories


  • 4 cups all-purpose flour
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 1 pack dry yeast
  • ½ cup greek yogurt or sour cream (optional)
  • 1 ½ cup lukewarm water


1. Put the flour, sugar, salt, and dry yeast in a mixing bowl. Knead by adding 

water slowly. This will soften the dough.

2. Cover the top of the mixing bowl with a small towel. Let it rest for 90

minutes at room temperature.

3. Slice the dough into 12 portions. Shape them into rounds and flatten them. Cover the rounds with a damp cloth. Allow the dough to rest for 15 minutes. 

4. Heat a cast-iron skillet on the stovetop. Keep the flame at medium. Brush dough rounds lightly with olive oil. 

5. Place a dough round into the skillet. Bake until light brown spots appear on both sides. Flip and bake for 60-90 seconds. Repeat with the remaining dough rounds.

6. Garnish with chopped parsley.

Suggestions For Use

Bazlama bread tastes amazing, whether you serve it hot or cold. Do you know that there are innovative ways to jazz it up and make an amazing, unforgettable meal to share with friends and family? Let’s see how!

  • Eat it with a spread of creamy/chunky peanut butter. Add a drizzle of honey to make it a delicious morning or midday snack.
  • Spread a spoonful (or two) of hummus right down the center. Add grilled chicken, coriander diced tomatoes, and some leafy greens. Serve it as a wrap with a dressing sauce. 
  • Put on your chef’s hat and create a flatbread pizza! Simply add toppings and bake for about 7 minutes at 450 F.
  • Having breakfast? Stuff your flatbread with scrambled eggs.
  • Tired of eating the same, boring sandwich every day? Substitute it with Bazlama bread for an even greater Turkish food experience!
  • Cut into wedges and serve with hot soups and cold salads.
  • Why not serve it with tasty options like Turkish Cucumber Tomato Salad, Doner Kabab, or Grilled Chicken Shawerma? 
  • Make some mouthwatering Turkish Aryan lassi and accompany it with your food!


  • Use 2 cups whole wheat flour and 2 cups all-purpose flour for a healthier meal.
  • Sticky dough? No worries. Keep kneading until the dough absorbs all the moisture. Take care not to put in extra flour.
  • Every strove works differently, so it is a good practice to test with the first flatbread. 
  • Working with yeast the first time can be tricky. Just adjust the water temperature at 110 F. Use a thermometer to test the temperature before adding the yeast and you are good to go.
  • Want to get the full Turkish experience? Enjoy your food while binge-watching Diliris Ertugrul or Kurulus Osman! Hey, it can be warrior food too!