Name: Bazlama (Turkish Flatbread) : Fluffy & Chewy Homemade
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Turkish
Ingredients: 3½ cups (450g) all-purpose flour; 1 packet (7g) instant dry yeast; 1 teaspoon sugar; 1 teaspoon salt; ¾ cup (180ml) plain yogurt (preferably full-fat); 1 cup (240ml) warm water; Optional: melted butter or olive oil for brushing after cooking

Soft, pillowy, and golden with just the right chew, Bazlama (Turkish Flatbread) is one of the most beloved staples of Turkish cuisine. Made with just a handful of ingredients, this rustic flatbread is cooked on a griddle or skillet instead of baked in the oven—making it incredibly easy and accessible to prepare at home.

Whether served fresh off the stove with a brush of butter or used to scoop up mezes, stews, and grilled meats, bazlama is a comforting and versatile bread that belongs on every table. Its slightly tangy taste and airy texture come from a simple yeast dough that puffs beautifully when cooked.

If you’ve ever tasted bazlama in Turkey or at a Mediterranean restaurant, this recipe brings the same warmth and authenticity right into your own kitchen.

What Is Bazlama? A Taste of Traditional Turkish Cuisine

Bazlama is a traditional Turkish flatbread, often described as a cross between naan and pita. Unlike most breads that require baking, bazlama is cooked directly on a skillet or griddle, which gives it a golden, slightly crispy outside and a soft, chewy interior.

It’s a staple in Turkish villages, especially in rural Anatolia, where it’s typically made fresh daily. Women would prepare the dough in the morning and cook the flatbreads one by one over a hot stone or pan. Still today, bazlama is enjoyed warm, wrapped in cloth to stay soft, and paired with everything from olive oil to cheese, honey, or yogurt.

Bazlama is best when eaten fresh, but it also reheats beautifully—making it perfect for meal prep or breakfast sandwiches.

Why You’ll Love This Easy Turkish Flatbread Recipe

This bazlama recipe is everything homemade bread should be: simple, satisfying, and full of soul. Here’s why you’ll fall in love with it:

No oven needed – just a stovetop skillet
Fluffy and soft on the inside, golden and crisp on the outside
Tastes amazing with just butter or filled with your favorite spreads
Freezes well and reheats like a dream
No special ingredients—just flour, yeast, yogurt, and water
Authentic taste, texture, and appearance
Perfect for dipping, wrapping, or serving alongside hearty meals

If you’re new to bread-making or want something different from your usual loaf, bazlama is a fantastic place to start.

Ingredients for Authentic Bazlama Flatbread

You’ll need just a few ingredients to make this authentic Bazlama (Turkish Flatbread) at home:

3½ cups (450g) all-purpose flour
1 packet (7g) instant dry yeast
1 teaspoon sugar
1 teaspoon salt
¾ cup (180ml) plain yogurt (preferably full-fat)
1 cup (240ml) warm water
Optional: melted butter or olive oil for brushing after cooking

Using yogurt is traditional and adds a slight tang that balances the bread’s richness. Make sure your water is warm, not hot, to activate the yeast properly.

Essential Tools for Making Homemade Flatbread

You don’t need a tandoor or oven to make bazlama. Here’s what you’ll want on hand:

Large mixing bowl
Measuring cups and spoons
Wooden spoon or spatula
Clean surface for kneading
Rolling pin
Cast iron skillet, non-stick pan, or griddle
Kitchen towel (to keep the bread warm and soft)
Pastry brush (for melted butter or oil)

A heavy pan that retains heat is ideal, as it mimics the hot griddles used in traditional Turkish cooking.

How to Make Bazlama Step-by-Step (No Oven Required)

Step 1 – Activate the yeast
In a bowl, mix warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.

Step 2 – Mix the dough
Add the yogurt, flour, and salt. Mix with a spoon or your hands until a rough dough forms.

Step 3 – Knead until smooth
Turn the dough onto a floured surface and knead for 8–10 minutes until soft, smooth, and elastic. It should be slightly tacky but not sticky.

Step 4 – Let it rise
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise for 1 hour or until doubled in size.

Step 5 – Shape the flatbreads
Punch down the dough and divide into 6 equal portions. Roll each into a ball, then flatten with a rolling pin into a circle about ½ inch thick.

Step 6 – Rest again briefly
Cover the shaped flatbreads and let rest for 15–20 minutes. This helps them puff up nicely when cooking.

Step 7 – Cook on the skillet
Preheat a dry skillet or griddle over medium heat. Place one flatbread in the pan and cook for 2–3 minutes per side, or until golden and puffed. Flip when bubbles form and the bottom is golden.

Step 8 – Brush and wrap
Brush with melted butter or olive oil while still warm. Stack cooked bazlama on a plate and cover with a clean towel to keep them soft.

Serve warm and enjoy immediately or store for later.

Pro Tips for Soft, Puffy, and Golden Bazlama

Use full-fat yogurt for the best texture and flavor
Make sure the yeast is fresh and active (check the expiration date)
Don’t skip the second rest after shaping—it gives the dough time to relax and rise
Keep your skillet hot but not smoking—medium heat is ideal
Cover cooked bazlama with a towel right away to keep them soft and pliable

These tips will help you create bakery-quality flatbread in your own kitchen, even on your first try.

Serving Ideas: What to Eat with Turkish Flatbread

Bazlama is incredibly versatile. Here are some delicious ways to enjoy it:

Dip into olive oil, hummus, or garlic yogurt sauce
Serve alongside lentil soup or grilled vegetables
Use as a base for wraps or sandwiches
Pair with feta, olives, and tomatoes for a Mediterranean platter
Top with za’atar or sumac for a flavor boost
Enjoy with breakfast eggs or Turkish menemen
Spread with honey and butter for a sweet treat

From savory to sweet, bazlama complements just about anything you can think of.

Recipe Variations and Regional Twists

Bazlama varies slightly across regions in Turkey. Some popular additions and changes include:

Adding chopped parsley or herbs to the dough
Mixing in nigella seeds or sesame seeds for texture
Using sourdough starter instead of commercial yeast
Making mini versions for sliders or mezze platters
Incorporating whole wheat flour for a nuttier flavor

Feel free to get creative and make it your own.

How to Store and Reheat Bazlama Properly

To store: Let the bread cool completely, then place in an airtight container or zip-top bag. Keep at room temperature for up to 2 days, or refrigerate for 4–5 days.

To reheat: Warm in a dry skillet for 30 seconds per side, or microwave wrapped in a damp paper towel for 10–15 seconds.

Reheating brings back the softness and slightly crisp edges like when freshly made.

Can You Freeze Bazlama Flatbread?

Yes! Bazlama freezes beautifully, making it a great meal prep item.

To freeze: Stack cooled flatbreads with parchment paper between each, place in a freezer-safe bag, and freeze for up to 2 months.

To thaw: Let sit at room temperature for 30 minutes, then reheat in a skillet or microwave as described above.

Great for busy weeks when you want homemade bread without the prep.

Common Mistakes to Avoid When Making Flatbread at Home

Using water that’s too hot – This can kill the yeast and prevent rising
Skipping the second rise – Flatbreads won’t puff up as nicely
Over-flouring during kneading – Makes the bread dry and dense
Cooking on too high heat – Can burn the outside before the inside is done
Not covering the bread after cooking – Causes it to dry out quickly

With attention to these details, you’ll master the art of bazlama in no time.

FAQ: Bazlama (Turkish Flatbread)

Can I make this recipe dairy-free?
Yes. Substitute yogurt with a dairy-free version or use water, though the flavor and softness may differ slightly.

Is bazlama gluten-free?
Not as written. You can experiment with gluten-free flour blends, but results will vary.

Can I bake it instead of cooking on a skillet?
Bazlama is traditionally cooked on the stovetop, but it can be baked at 450°F for 5–7 minutes. It may not puff as much but will still taste great.

Can I use sourdough starter instead of yeast?
Yes, use ½ cup of active starter and adjust flour and water as needed. Let the dough rise longer—about 4–6 hours.

What’s the difference between bazlama and pita?
Bazlama is thicker, softer, and more bread-like. Pita is thinner and forms a pocket when baked at high heat.

Final Thoughts: Fresh, Fluffy Bread Straight from the Skillet

Soft, warm, and beautifully golden, Bazlama (Turkish Flatbread) is the kind of bread that nourishes both body and soul. It’s simple to make, requires no special tools, and delivers bakery-quality results in your own kitchen.

Whether you enjoy it plain with butter or pair it with your favorite dips and dishes, bazlama is the kind of recipe that becomes a family favorite. One bite and you’ll understand why this rustic Turkish flatbread has stood the test of time.