Bazlama is a soft and delicious Turkish flatbread and this can be served with hummus, or curries, and is also perfect for wraps.
Why should you try this?
It is because they are
- Soft - They are so soft, like a pillow.
- Delicious - unquestionably bazlama is rich in flavor. The Greek yogurt and parsley add a flavor depth to this bazlama.
- Easy to make - This is easier to make as it is just like rotis.
Similarity to Naan and Batura
In simple way if I have to define Bazlama, I would say that reminds me of the flavors of batura a little bit but with the texture of naan. It is similar to naan, but differs in the preparation and shaping. Bazlama is similar to Indian Naan bread but is larger in size. Bazlama has flavors similar to batura. Batura (a deep fried puffed bread) dough is made with the addition of yogurt . On a similar note, Bazlama has similar flavor profile as that of batura because Greek yogurt is added. As evident from the above reasons, bazlama is always loved with curries in our home.
The following ingredients will be required to make delicious bazlama:
All purpose flour - Gives the structure to the bazlama.
Greek yogurt - This gives a unique flavor as well as softness to the bazlama.
Sugar - A little sugar is required to activate the yeast.
Salt - gives flavor.
Active dry yeast - This is the leavening agent used in the bazlama recipe.
Water - to activate the yeast and knead the dough.
Oil - olive oil is used in this recipe to cook the bazlama. Traditional bazlama doesn’t use oil for cooking. This recipe uses a little brushing with oil which is optional
Parsley - Adds to the fresh aroma and flavor.
Points to note
Sometimes depending on the brand of the flour, you might need one or two more tablespoons. Based on the region and wheat variety grown, the flour constitution and flour quality varies. As a result, the water required to knead the dough varies. It is ideal to start with three quarters of a cup to knead the dough and if required, sprinkle one or two tablespoons as required.
You may choose not to use the oil while cooking the bazlama. It is an optional step.
How many bazlama does this recipe make?
This recipe makes 16 bazlama that are 8 inches in diameter. This is a pretty great size for serving with veggies/soups and stews which is ideal to make a perfect wrap. You can make it into smaller and thicker ones. I prefer making it as 7-8 in diameter as there is clearly an advantage. I use them to make lunch wraps.
The bazlama will stay fresh at room temperature for a day or two. I refrigerate them and they stay fresh longer, say extra couple of days. You can warm them on the pan and serve with dips or stews.
What to serve this with?
Wedges of bazlama will be great appetizers to serve with any dips. We love it with Chipotle Hummus or any flavored hummus, Muhammara, and Baba Ganoush. Since Valentine’s Day is coming up, serve this delicious bazlama bread with Beet Hummus, or make a special wrap with Roasted Beet Falafel and Beet Hummus. Undoubtedly, this is a great appetizer for any day or a quick snack.
Serve the bazlamas with any salads or soups and stews. A simple cucumber tomato salad with some tahini and tzatziki is a quick and heavenly meal. We love to have this with Paneer curries, Mughlai Moong Dal, or Dal makhni.
- 4 cups All purpose flour
- 3/4 Cup Greek yogurt
- 2 tsp Sugar
- 2 tsp Salt
- 3 tbsp Parsley chopped
- 21/4 tsp Active dry yeast
- 3/4 cup Water plus 2 tbsp, if needed
- 3 tbsp oil Optional
- 1 tbsp Parsley chopped
- Activate the yeast with the warm water and sugar.
- Add the flour, salt, and parsley to the flour and mix. Then add the activated yeast mixture and greek yogurt.
- Knead to a smooth dough and let ir rise for an hour.
- After it doubled in size, transfer the dough to a flour dusted surface, punch and knead the dough. Next, divide it into 16 equal portions and roll into balls.
- Take a portion of the dough and roll into a 8-in circular disc. Dust with flour as necessary.
- Heat a cast iron pan. When it is hot, transfer the rolled disc and cook for 2 minutes. It will puff up. Flip and cook for another minute. Oil may be applied to the disc in this process and it is optional. Repeat with remaining dough portions.
- Serve warm with lentil stew or hummus dip and salads.
More Mediterranean Breads from Bread Bakers group
- Cheese Fatayer from Sneha's Recipe
- Egyptian Mahlab Bread from Food Lust People Love
- Halloumi Cheese, Olive, and Mint Bread from Cook with Renu
- Ka'ak Asfar from Karen's Kitchen Stories
- Olive Oil Blueberry Muffins from A Day in the Life on the Farm
- Pita from Passion Kneaded
- Scones with Za'atar and Feta from Palatable Pastime
- Sourdough Man'oushe (Za'atar Flatbread) from Zesty South Indian Kitchen
- Vasilopita from A Messy Kitchen