Bazlama
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 10 minutes
- Difficulty Level: Easy to Moderate
- Servings: 8 flatbreads
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Large skillet or griddle
- Kitchen towel
- Dough scraper (optional)
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 1 cup warm water (about 110°F/43°C)
- ½ cup plain yogurt
- 2 tablespoons olive oil
For Serving
- Butter, softened
- Olive oil
- Honey
- Cheese
- Fresh herbs
Ingredient Notes
Flour
All-purpose flour works perfectly for traditional Bazlama. Bread flour can also be used for a slightly chewier texture.
Yeast
Active dry yeast helps create the airy, fluffy structure. Ensure your yeast is fresh for the best rise.
Yogurt
Yogurt contributes moisture, tenderness, and a subtle tang that gives Bazlama its characteristic flavor.
Water Temperature
Use warm water around 110°F (43°C). Water that is too hot can kill the yeast, while water that is too cool may slow fermentation.
Step-by-Step Instructions
Step 1: Activate the Yeast
Time: 10 minutes
Intensity: Easy
In a small bowl, combine:
- Warm water
- Sugar
- Active dry yeast
Stir gently and let the mixture sit for 5–10 minutes until foamy.
A foamy surface indicates that the yeast is active and ready to use.
Step 2: Mix the Dough
Time: 10 minutes
Intensity: Easy
In a large mixing bowl, combine:
- Flour
- Salt
Make a well in the center and add:
- Activated yeast mixture
- Yogurt
- Olive oil
Mix until a rough dough forms.
Use a wooden spoon or your hands to bring everything together.
Step 3: Knead the Dough
Time: 8–10 minutes
Intensity: Moderate
Transfer the dough to a lightly floured work surface.
Knead for approximately 8–10 minutes until the dough becomes:
- Smooth
- Elastic
- Soft
If the dough feels sticky, add a small amount of flour as needed.
Proper kneading develops gluten and helps create the bread’s soft texture.
Step 4: First Rise
Time: 1 hour
Intensity: Passive
Place the dough into a lightly oiled bowl.
Cover with a clean kitchen towel or plastic wrap.
Allow the dough to rise in a warm location for approximately 1 hour or until doubled in size.
The dough should look puffy and airy.
Step 5: Divide the Dough
Time: 5 minutes
Intensity: Easy
Punch down the risen dough gently to release excess air.
Divide the dough into 8 equal portions.
Shape each portion into a smooth ball.
Cover and let rest for 10 minutes.
This resting period makes the dough easier to roll out.
Step 6: Shape the Flatbreads
Time: 10 minutes
Intensity: Easy
Using a rolling pin, flatten each dough ball into a circle approximately:
- 6–7 inches in diameter
- ¼ inch thick
Try to maintain an even thickness for consistent cooking.
Cover the shaped dough rounds with a towel while preparing the skillet.
Step 7: Second Rise
Time: 20 minutes
Intensity: Passive
Allow the shaped dough rounds to rest for another 20 minutes.
This short rise helps create the signature fluffy texture.
Step 8: Heat the Skillet
Time: 5 minutes
Intensity: Easy
Place a large skillet or griddle over:
Medium heat
Allow it to preheat thoroughly before cooking the bread.
A properly heated surface ensures even browning.
Step 9: Cook the Bazlama
Time: 15–20 minutes
Intensity: Moderate
Place one dough round onto the hot skillet.
Cook for approximately:
- 2–3 minutes on the first side
- 2–3 minutes on the second side
During cooking, the bread should puff up in spots and develop golden-brown marks.
Adjust heat as needed to prevent burning.
Repeat with the remaining dough rounds.
Step 10: Keep Warm and Serve
Time: 2 minutes
Intensity: Easy
Transfer cooked Bazlama to a plate and cover with a clean kitchen towel.
This helps retain moisture and keeps the bread soft.
Brush with melted butter if desired.
Serving Suggestions
Bazlama is incredibly versatile and can be served with:
Breakfast
- Butter and honey
- Jam
- Cheese
- Olives
- Scrambled eggs
Lunch
- Sandwiches
- Chicken wraps
- Grilled vegetables
Dinner
- Soups
- Stews
- Kebabs
- Grilled meats
Snacks
- Hummus
- Baba ganoush
- Tzatziki
- Labneh
Storage Instructions
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Store for up to 5 days in a sealed container.
Freezer
Freeze individual flatbreads in freezer bags for up to 3 months.
Separate layers with parchment paper to prevent sticking.
Reheating Instructions
Skillet Method
Heat over medium-low heat for 1–2 minutes per side.
Microwave Method
Heat for 15–20 seconds until soft.
Oven Method
Warm at:
300°F (150°C)
for approximately 5 minutes.
Tips for Success
Use Fresh Yeast
Fresh yeast provides better rise and texture.
Don’t Over-Flour
Too much flour can make the bread dense and dry.
Allow Proper Rising Time
The dough should visibly double in size before shaping.
Maintain Medium Heat
Excessively high heat can burn the outside while leaving the inside undercooked.
Cover After Cooking
Keeping the bread covered preserves softness.
Recipe Variations
Whole Wheat Bazlama
Replace half of the all-purpose flour with whole wheat flour for a heartier flavor.
Garlic Herb Bazlama
Add:
- 1 teaspoon garlic powder
- 1 tablespoon dried herbs
to the dough for extra flavor.
Cheese-Stuffed Bazlama
Place a small amount of feta or mozzarella inside the dough before rolling out.
Sesame Bazlama
Sprinkle sesame seeds on the dough before cooking.
Frequently Asked Questions
Why didn’t my Bazlama puff up?
Possible reasons include:
- Inactive yeast
- Dough not rested long enough
- Skillet not hot enough
Can I make the dough ahead of time?
Yes. Refrigerate the dough overnight and bring it to room temperature before shaping.
Can I use Greek yogurt?
Yes. Thin it slightly with water if it is very thick.
Is Bazlama similar to naan?
They are similar in texture, but Bazlama is typically thicker and contains yogurt in the dough.
Can I cook Bazlama on an outdoor griddle?
Absolutely. Traditional Bazlama is often cooked on large griddles over open heat.
Nutrition Information
Per Flatbread (Based on 8 Servings)
- Calories: 220
- Protein: 6g
- Carbohydrates: 39g
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 1mg
- Sodium: 340mg
- Dietary Fiber: 2g
- Sugar: 1g
- Calcium: 3% Daily Value
- Iron: 12% Daily Value
