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Fluffy Turkish Bread (Bazlama): Soft, Pillowy, and Incredibly Easy
If you’ve ever tasted authentic Turkish bread, you know how irresistible it can be—soft, pillowy, and slightly chewy, perfect for scooping up dips, wrapping around kebabs, or simply enjoying with butter. Bazlama, the traditional flatbread of Turkey, is surprisingly simple to make at home, even if you’re new to baking. Here’s a step-by-step guide to creating this soft, warm, and fluffy bread.
Ingredients You’ll Need
To make approximately 4-6 medium-sized bazlama, gather the following:
- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm water
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (plus extra for cooking)
Tip: Warm water should feel like a cozy bath—not hot, to avoid killing the yeast.
Step 1: Activate the Yeast
Start by combining the warm water, sugar, and yeast in a small bowl. Stir gently, then let it sit for 5–10 minutes. You’ll know the yeast is active when it starts bubbling and forming a frothy layer on top. This step ensures your bread will be airy and soft.
Step 2: Prepare the Dough
In a large mixing bowl, combine the flour and salt. Make a small well in the center and pour in the activated yeast mixture along with the olive oil. Stir with a spoon or your hands until it starts to come together, then knead on a lightly floured surface for about 8–10 minutes until the dough is smooth and elastic.
Tip: If the dough is sticky, sprinkle a little flour, but avoid adding too much—it can make the bread dense.
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