Bazlama Turkish Flat Bread Recipe

Flour: The base of the bread, providing structure and texture.

Water: Used to activate the yeast and form the dough.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bread.

Olive oil: Adds richness and helps to keep the bread moist.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the bazlama light and chewy. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used, though the texture may vary.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• active dry yeast - Substitute with baking powder: Baking powder can be used as a leavening agent, though the bread will not have the same yeasty flavor.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral-flavored alternative.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor and softer texture to the bread.

• Allow the bazlama to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap each flatbread individually in plastic wrap or aluminum foil. This helps to maintain freshness and prevents the bread from drying out.

• Place the wrapped bazlama in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the container or bag in a cool, dry place if you plan to consume the bazlama within 2-3 days. For longer storage, place it in the refrigerator, where it can last up to a week.

• For freezing, ensure the flatbreads are tightly wrapped and placed in a freezer-safe bag or container. Label the bag with the date to keep track of freshness.

• When ready to use, thaw the bazlama at room temperature for a few hours or overnight in the refrigerator.

• To reheat, warm the flatbreads in a skillet over medium heat for a few minutes on each side, or wrap them in foil and heat in a preheated oven at 350°F (175°C) for about 10 minutes.

• Avoid microwaving the bazlama as it can make the bread chewy and less enjoyable.

• Stovetop Method:

  • Preheat a skillet over medium heat.
  • Lightly brush each bazlama with olive oil.
  • Place the flatbread in the skillet and heat for 1-2 minutes on each side until warmed through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the bazlama in aluminum foil to prevent it from drying out.
  • Place the wrapped flatbread on a baking sheet and heat for about 10 minutes.

• Microwave Method:

  • Place the bazlama on a microwave-safe plate.
  • Cover it with a damp paper towel to keep it moist.
  • Microwave on medium power for 20-30 seconds, checking to ensure it doesn't become too chewy.

• Toaster Method:

  • Cut the bazlama in half if it’s too large for your toaster.
  • Toast on a low setting to avoid burning, checking frequently until warmed through.

• Grill Method:

  • Preheat your grill to medium heat.
  • Lightly brush the bazlama with olive oil.
  • Grill each side for 1-2 minutes, ensuring you get those lovely grill marks while reheating.

• Mixing bowl: To combine the warm water and yeast, and later to mix in the flour, salt, and olive oil.

• Measuring cups: To measure out the flour and water accurately.

• Measuring spoons: To measure the yeast, salt, and olive oil precisely.

• Wooden spoon: To mix the ingredients together until a dough forms.

• Floured surface: To knead the dough and prevent it from sticking.

• Skillet: To cook the flattened dough discs until golden brown.

• Rolling pin: To flatten the dough balls into discs.

• Greased bowl: To place the dough in for rising.

• Kitchen towel: To cover the bowl while the dough rises.

• Knife: To divide the dough into 6 equal pieces.

Pre-measure ingredients: Measure out flour, yeast, salt, and olive oil before starting to streamline the process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough for 5 minutes instead of kneading by hand.

Warm environment: Let the dough rise in a warm place to speed up the rising process.

Cook multiple at once: Use a large skillet or griddle to cook multiple flatbreads simultaneously.

Prep ahead: Make the dough a day ahead and store it in the fridge. Let it come to room temperature before cooking.