Description
Soft, fluffy Turkish bazlama bread cooked on a pan instead of an oven. A simple homemade flatbread that is warm, pillowy, and perfect with any meal.
Ingredients
- 500 g all-purpose flour (Type 550)
- 300 ml lukewarm water
- 7 g dry yeast (or 20 g fresh yeast)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (optional)
- Extra flour for kneading
- Optional: black cumin or sesame seeds
Instructions
- Mix lukewarm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil, then knead into a soft dough.
- Cover and let rise for 1 hour until doubled in size.
- Divide dough into equal portions and shape into balls.
- Flatten each ball into round discs.
- Heat a dry pan over medium heat.
- Cook each bazlama for 2–3 minutes per side until golden spots appear.
- Optional: brush with butter after cooking.
Notes
- No oven needed—perfect stovetop bread.
- Keep cooked bazlama covered with a cloth to stay soft.
- Great with dips, soups, or grilled meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Pan Cooking
- Cuisine: Turkish