Description
Bazlama is a delightful, traditional Turkish leavened flatbread that is cooked to perfection on a stovetop. This no-knead recipe yields a pillowy, soft, and airy loaf with a beautiful golden-brown crust. It is a versatile staple that pairs wonderfully with everything from savory breakfast dips to hearty stews. Perfect for beginners, this method delivers authentic, restaurant-quality results in under two hours without the need for an oven.
Ingredients
3 cups all-purpose flour
1 cup warm water
1 packet (2 1/4 tsp) instant yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
Optional: melted butter for brushing
Instructions
In a large bowl, whisk together warm water, sugar, and yeast; let stand for 5 minutes until foamy.
Add the flour and salt to the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide into 6 equal portions on a floured surface.
Roll each portion into a small circle, approximately 1/4 inch thick.
Heat a heavy-bottomed skillet or griddle over medium heat.
Place a dough round into the pan and cook for 2-3 minutes per side, until golden brown spots appear and the bread puffs up.
Remove from the pan and brush immediately with melted butter if desired.
Notes
Keep cooked breads in a clean kitchen towel to retain softness.
Ensure the water is warm, not hot, to avoid killing the yeast.
If the bread browns too quickly, reduce the heat to medium-low.
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish