Bazlama (Turkish Flat Bread)

Choosing the third bread for the 3rd day of the BM was a real debate for me. All the time I was thinking should this or that be made since there was so much choice. But, I wanted something for dinner and this was nearest to the chapatti that is made at home only that this is yeasted. The other advantage of making this bread is that it is not baked in the oven but cooked on a stove top. When I made this bread my hubby liked the fresh aroma of yeast and the bread was soft and had a awesome taste.

Bazlama is a simple and delicious village bread of Turkey. Bazlama is a single layered, flat, circular and leavened bread .
This popular flatbread is made from wheat flour, water, salt, and yeast. After mixing and fermentation, the dough is divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh.

Makes 5 flat breads

1 Tablespoon yeast
1 Tablespoon sugar
1 Teaspoon salt
3/4 Cup warm water
1/4 Cup Yogurt
1 Cup All-purpose flour
1.1/2 Cup Wheat Flour


Sieve both the flours together and keep aside.

Dissolve the yeast, sugar, and salt in the warm water. Add the water to the flour and mix well and knead into a dough. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and keep kneading till the dough is soft and stretches easily without breaking. Then shape it into a ball and place it in a oiled bowl. (I used my oil canister in which the oil was over see pic). 

Cover the dough with a damp cloth and allow it to rise at room temperature for 2 hours.

Punch the dough.

Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza ( I used the rolling pin ). 

Cover the rounds with a damp cloth and let the dough rest for 15 minutes.

Heat a skillet or griddle over low heat. Place one dough round in the skillet and bake until brown spots appear on the bottom. 

Flip the bread and bake for an additional minute. Apply a little oil or ghee and bake again. Remove the bread and wrap it in a clean kitchen towel to keep warm.

Repeat with the remaining dough rounds. Store any leftover breads in an airtight container.

This is my entry for the BM #48, theme Pick one, Do three. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

Labels:  Breads, Blogging Marathon, Turkey
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Nice to know that leavened bread can be toasted straight on the tava.
    Seems like you guys enjoyed it.

  2. What an interesting flatbread! Fresh made leavened bread tastes awesome.

  3. Wow this is just like our own rotis..very good one..

  4. Loved your complete bread series. .simple and delicious ones.

  5. lovely flatbread - feel free to link it to my event this month featuring food from Turkey -

  6. Wonderful to learn this leavened bread from u Sneha, well done.

  7. Absolutely delicious and tempting flat bread..

  8. I love that this can be baked on the stove top instead of the oven. Thanks for sharing with us at Food of the World.

  9. Very interesting to see the yeasted bread made on tawa!!

  10. What a delicious and perfectly made Turkish flatbread.