Here’s a traditional Turkish flatbread — soft, fluffy, and perfect for scooping, wrapping, or tearing fresh from the pan 🇹🇷🍞
I’ll give you the classic Bazlama-style version, which is the most popular home-style Turkish flatbread.
Turkish Flatbread (Bazlama)
Ingredients
- 3 cups all-purpose flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm milk (or water)
- 2 tbsp olive oil or melted butter
Instructions
- Make the Dough
Mix flour, yeast, sugar, and salt in a bowl.
Add warm milk and oil.
Knead 8–10 minutes until soft and slightly sticky. - First Rise
Cover and let rise 1 hour, until doubled. - Shape
Divide into 6 equal balls.
Flatten into ½-inch thick rounds. - Second Rise
Cover and rest 15 minutes. - Cook
Heat a dry skillet or griddle over medium heat.
Cook each flatbread 2–3 minutes per side until puffed with golden spots. - Finish
Brush hot bread with butter or olive oil.
Optional sprinkle of sesame or nigella seeds.
How to Serve (Very Turkish 🇹🇷)
- With kebabs or grilled meats
- As a wrap for döner or köfte
- Torn into soups or dips like hummus or yogurt
- With cheese, olives, and tea for breakfast
Variations
- Ramazan Pidesi: Oval, egg-washed, sesame-topped, oven-baked
- Gözleme: Stuffed with cheese, spinach, or meat
- No-Yeast Version: Swap yeast for baking powder + yogurt
If you’d like, I can also give you:
- A 10-minute skillet version
- A stuffed Turkish flatbread
- Or the authentic Ramadan bakery-style pide