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This soft and pillowy Turkish Bazlama bread is a simple pleasure that pairs wonderfully with dips or serves as a delicious base for sandwiches. Its tender texture and subtle flavor make it an everyday favorite for adding a warm, homemade touch to any meal.
I first made Bazlama to accompany a homemade yogurt dip and was amazed at how quickly it disappeared from the table. It has since become a regular bread choice for our family gatherings.
Ingredients You Need
- 3 cups all-purpose flour: provides structure and softness choose a fresh, high-quality flour for the best results
- 1 cup warm water: activates yeast and hydrates the dough use water that feels pleasantly warm but not hot
- 2¼ teaspoons active dry yeast (1 packet): the leavening agent that makes the dough rise
- 1 teaspoon salt: balances the flavor and enhances the bread’s taste
- 1 teaspoon sugar: feeds the yeast and helps in browning the bread
- 2 tablespoons olive oil: adds moisture and a mild richness to the dough
Detailed Cooking Directions
- Activate The Yeast:
- In a bowl, stir together warm water, sugar, and yeast. Let it rest for 5 minutes until the surface becomes frothy which indicates the yeast is active and ready.
- Mix The Ingredients:
- In a large mixing bowl, whisk flour and salt until evenly combined. Pour in the yeast mixture and olive oil then stir gently to bring the dough together.
- Knead The Dough:
- Turn the dough onto a lightly floured surface. Work it with your hands for about 10 minutes until it feels smooth and elastic a sign that gluten has developed well.
- Let The Dough Rise:
- Lightly grease a bowl and place the dough inside. Cover with a damp cloth and leave it in a warm spot to double in size about an hour depending on room temperature.
- Shape The Bazlama:
- Press down the risen dough gently to release air. Divide into six equal parts and roll each piece into a circle roughly half an inch thick which ensures even cooking.
- Cook The Bread:
- Heat a dry skillet over medium-high heat. Cook each dough circle for around 3 minutes on each side until golden brown bubbles form and the bread puffs slightly.
One of my favorite touches is brushing the hot bread with melted butter right after cooking which adds a beautiful shine and extra softness. I remember the first time my children eagerly helped shape the dough making the experience even more joyful.
Smart Storage Tips
To keep Bazlama fresh, wrap them in a clean kitchen towel and store in an airtight container at room temperature. For longer storage, freeze the cooled bread by stacking them with parchment paper in between and thaw when needed. Reheat wrapped in foil in a warm oven or quickly on a hot skillet to bring back softness and enhance that fresh-baked aroma.
Ingredient Variations
Swap olive oil with melted butter for a richer taste and softer crumb. Add a tablespoon of nigella seeds or sesame seeds to the dough to introduce a nutty hint. For a whole wheat version, replace half of the all-purpose flour with whole wheat flour adjusting water if the dough feels drier.
Perfect Pairing Ideas
Serve with classic Turkish accompaniments like feta cheese, olives, and fresh tomatoes for a simple meal. Try it alongside creamy hummus or baba ganoush to soak up those wonderful flavors. Use Bazlama as a base for a quick sandwich filled with grilled chicken, tzatziki, and crunchy salad for a satisfying lunch.
When I taught my little niece to make Bazlama, the joy on her face as the dough transformed under her hands is a memory I cherish deeply. It’s these small moments of baking together that turn simple recipes into treasured family traditions.
Frequently Asked Questions
- → What type of flour is best for bazlama?
All-purpose flour works well, providing a good balance of structure and softness, ideal for this flatbread.
- → How do I know when the dough has risen enough?
The dough should roughly double in size and feel airy and soft to the touch, indicating it's ready to shape.
- → Can bazlama be cooked without oil in the skillet?
Yes, cooking on a dry, hot skillet is traditional and helps create a nice crust without excess grease.
- → What’s the best way to store bazlama to keep it fresh?
Store in an airtight container or wrapped tightly to retain moisture, best consumed within three days.
- → How can I make bazlama softer after cooking?
Brushing with melted butter right after cooking adds moisture and a tender texture to the bread.