Puffy, doughy, and a little chewy, Bazlama is pure, simple Turkish bread and flour, water, yeast and yoghurt are its only components. Bazlama is prepared by frying it in a pan or griddle as opposed to baking it inside of an oven, and as a result, the food is thick, rough, incredibly satisfying, and may often be called village bread.

It goes best when eaten warm with loads of butter topped or dipped into olive oil, and goes fantastically with cheese, olives, soup or stews that have meat in them. Bazlama offers a yeast roll atmosphere to a Turkish dish whether eaten at breakfast or used to pile the luscious mains.

Bazlama is a golden crust bread that is mushy at the centre; the type of bread you would just want to tear apart right out of the griddle. It has a little tangy taste and a spacious texture, which is immediately popular.

About Bazlama

Bazlama is Anatolian (Turkey) village food that generations of people have cooked on wood-fired griddles or rough stones. This flatbread was usually made fresh every morning as his father had prepared them in big quantities, wrapping them in a cloth—and, therefore, they remained soft throughout the day.

Thick and almost like a mix of naan and pita but with a doughy and slightly sour taste as the result of yoghurt added to the dough, the Bazlama is not as thin as other types of Turkish flatbread such as lavash or yufka. Simple in form (rustic, humble), it is highly versatile, so it is a hallmark of the Turkish breakfast table and the typical form to present grilled meat or vegetables.

Bazlama is conventionally served hot on herbs and butter or as the base of sandwiches in contemporary Turkish restaurants and street food outlets.

Ingredients and Substitutes of Bazlama

1. All-purpose flour- Serves as a foundation of the dough. Part can also be replaced by whole wheat flour to make it slightly more rustic.
   
2. Yeast (Instant or Active Dry)- It will assist the dough to rise yielding it a light, airy look.
   
3. Warm Water– Moreover, Warm water would activate the yeast and assist in making a pliable batter.
   
4. Plain yoghurt– gives a bit of tanginess and silkiness. May be replaced with Greek yoghurt or a milk and lemon juice combination.
   
5. Salt–  To season and regulate yeast activity.
   
6. Olive Oil or Butter (to brush with)–  Brushed on top upon cooking in order to add flavour. You may add it with garlic or herbs as well.

Preparing Bazlama

Dough Up

In a big mixing bowl, mix:

• 3 1/2 cups of all-purpose flour
• 1 packet/2 1/4 tsp Instant yeast
• 1 teaspoonful salt
• 1 cup water warm
• 1/2 cup of plain yogurt

Stir and knead until you can obtain a soft, elastic dough (it should take about 8–10 minutes). Leave it under a cloth and allow it to rise till doubled in size, 1 hour.

Mold the Bread

• After the dough rises, cut it into 6–8 pieces. 
• For every piece into a ball, roll it smooth, then press out into heavy discs, between 1/2 and 3/4 inch thick, and 6 to 8 inches in diameter.
• Place the cut discs under a cloth and leave them to stand for 10–15 minutes.

Bake the Bazlama

• Pre-heat a nonstick pan, cast iron skillet or a griddle on medium heat. There is no oil required when cooking.
• Take a disc in the hot pan. Fry 2–3 minutes till batter puffs, until the bottom is brown then turn over and fry the other side another 2–3 minutes. Repeat on the rest of the discs.
• Hint: Use a spatula to press lightly with the help of puffing so that it is even. This method shows how to cook Turkish Bazlama in a pan.

Brush and Serve

Flatten each Bazlama with a brush of melted butter or oil, when it is hot. It can also be sprinkled with herbs, garlic powder or even chilli seasoning.
Optional topping: fresh herbs, garlic butter, or za’atar.

Serve & Enjoy

Most people prefer to eat Bazlama bread:

• Hot out of the frying pan
• At breakfast with cheese, olives and honey
• As a covering for grilled meats or vegetables
• With soups and stews with which the broth must be scooped up

Hearty and fluffy, Bazlama is such a soft Turkish bread that can give some cosiness to any table, no matter whether you are in a village in Turkey or your kitchen. It’s an easy Bazlama recipe with yogurt that brings rustic charm to your meals.