What Is Bazlama and Why Is It So Special?
Bazlama is a classic Turkish flatbread traditionally cooked on a hot griddle or skillet. Often called “village bread,” it comes from a time when ovens weren’t common in rural homes. Families relied on simple ingredients and hot surfaces to bake bread fresh every day.
What sets Bazlama apart is its texture. Unlike thin flatbreads, Bazlama is thick and fluffy. The inside stays soft and airy, while the outside develops light golden spots from direct contact with the pan. It’s hearty enough to tear and scoop, yet tender enough to enjoy on its own.
In many homes, Bazlama isn’t just food — it’s part of daily life, served at breakfast, lunch, or dinner, often torn by hand and shared.
Simple Ingredients, Incredible Results
One reason Bazlama has survived for generations is its simplicity. You don’t need anything complicated to make it.
Basic Ingredients:
Flour (bread flour or all-purpose)
Warm milk or water
Yeast
Salt
Mashed boiled potato (optional but highly recommended for extra softness)
The mashed potato may sound unusual, but it’s a traditional trick. It adds moisture and creates that irresistibly fluffy interior that makes Bazlama so comforting.
How Bazlama Is Made (Step by Step)
Step 1: Make the Dough
Start by dissolving the yeast in warm milk or water. Add flour, salt, and mashed potato if using. Mix until a soft dough forms. The dough should be slightly sticky but manageable.
Knead the dough for about 8–10 minutes until smooth and elastic. This step is important — good kneading creates structure and softness.
Step 2: Let the Dough Rest
Place the dough in a bowl, cover it, and let it rise until doubled in size. This usually takes about two hours, depending on room temperature.
During this time, the dough develops flavor and airiness. Patience here makes a huge difference in the final result.
Step 3: Shape the Flatbreads
Once risen, divide the dough into equal portions. Roll each piece into a ball, then gently flatten into round discs, about the size of a small plate.
Dust lightly with flour to prevent sticking, but don’t overdo it — too much flour can make the bread dry.
Step 4: Cook on a Hot Skillet
Heat a dry skillet or pan over medium heat. Place one dough round into the pan and cook for about 2 minutes per side.
You’ll see bubbles form and the bread puff slightly — that’s exactly what you want. Flip once golden spots appear, then cook the other side until evenly done.
Repeat until all the dough is cooked.
Step 5: Finish While Warm
As soon as each Bazlama comes off the skillet, you can brush it lightly with olive oil or butter. Some people add garlic or herbs, but even plain, the flavor is deeply satisfying.
Stack them and keep covered to stay warm.
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