Looking for an easy, flavorful flatbread to accompany your meals? This Bazlama recipe is a twist on a traditional Turkish flatbread, known for its soft, pillowy texture and golden crust. What makes this recipe special is that it’s made on the stovetop, eliminating the need for an oven. Simply cook the dough in a skillet, and finish it off with a garnish of oil, garlic, and fresh parsley for an irresistible finish. Bazlama pairs perfectly with dips like hummus, baba ganoush, or even as a side to stews and soups.
Why You’ll Love This Recipe:
- No Oven Required: Bazlama is cooked on the stove in a skillet.
- Quick and Easy: Make this bread in under 2 hours, including the rising time.
- Versatile: Serve it with dips, stews, or use it for wraps.
- Dairy-Free Option: Swap milk for plant-based milk for a dairy-free version.
What is Bazlama?
Bazlama is a classic Turkish flatbread that’s soft, fluffy, and slightly tangy, often thanks to the addition of yogurt. In this version, we’ve used milk, but some recipes also include yogurt for extra richness. Instead of baking, this bread is cooked in a skillet, resulting in a crispy exterior and a tender, pillowy interior. In Turkey, Bazlama is traditionally cooked in outdoor clay ovens, but a stovetop skillet makes it easy for you to enjoy at home. Best served warm, it’s perfect for dipping or accompanying your favorite Turkish dishes.
Ingredients
How to Make Skillet-Cooked Bazlama
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Boil the potatoes until a knife easily pierces them. Peel and mash them.
Boil the potatoes until a knife easily pierces them. Peel and mash them.
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Dissolve the yeast in the milk, and stir it into the mashed potatoes.
Dissolve the yeast in the milk, and stir it into the mashed potatoes.
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Knead the dough until it is smooth and elastic. Set it in a covered bowl and allow it to sit at room temperature until doubled in size, about 2 hours. Then, cut the dough into portions.
Knead the dough until it is smooth and elastic. Set it in a covered bowl and allow it to sit at room temperature until doubled in size, about 2 hours. Then, cut the dough into portions.
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Sprinkle each portion of dough with flour and roll it out into a flatbread shape. Cook the flatbread in a nonstick skillet for 2 minutes or until golden on both sides. Brush it with butter or oil during cooking.
Sprinkle each portion of dough with flour and roll it out into a flatbread shape. Cook the flatbread in a nonstick skillet for 2 minutes or until golden on both sides. Brush it with butter or oil during cooking.
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Brush the bread with a mixture of olive oil, parsley and garlic. Serve immediately and enjoy!
Brush the bread with a mixture of olive oil, parsley and garlic. Serve immediately and enjoy!
Pro Tips for Perfect Bazlama:
- Activate the yeast: Make sure the yeast is properly dissolved in warm milk and foams up before proceeding. If the yeast doesn’t activate, it may be expired, and you’ll need fresh yeast.
- Kneading is Key: Knead the dough until smooth and elastic. This ensures the texture is soft and airy when cooked.
- Temperature Matters: If your kitchen is cool, let the dough rise longer than 2 hours. A warm oven (turned off) is a perfect place for dough to rise.
- Cooking Tip: The flatbread is ready to flip when the bottom turns golden and crisp. Don’t rush the cooking process—this ensures a perfect texture.
Bazlama vs. Naan vs. Pita: What’s the Difference?
While Bazlama shares similarities with naan and pita, it stands apart with its unique preparation. Bazlama is typically cooked in a skillet and has a soft, fluffy texture, often with a slight tang from yogurt or milk. Naan, a popular Indian flatbread, is traditionally baked in a tandoor oven, creating a chewy, slightly smoky bread. Pita is known for its pocket, formed by high-heat baking, and is often used for stuffing.
What to Serve with Bazlama?
Bazlama is incredibly versatile. It’s an excellent accompaniment to dips like hummus, baba ganoush, or tomato-eggplant dip. It’s also perfect for soaking up the delicious juices from stews and soups. Try it alongside beef kofta or even as a side with grilled meats for a flavorful Turkish-inspired meal.
Can I Use Bazlama for Wraps?
Absolutely! This flatbread makes a wonderful base for wraps. Use it to wrap your favorite fillings—think grilled chicken, lamb, or even a breakfast wrap with eggs and sausage.
Can I Add Toppings to Bazlama?
Yes! While this recipe suggests brushing the bread with oil, garlic, and parsley, you can get creative with other toppings. Try chopped cilantro, sauteed onions, sun-dried tomatoes, or even a sprinkle of crushed chili flakes for added flavor.
How to Make Bazlama Dairy-Free?
For a dairy-free version of Bazlama, simply swap the milk with water or your favorite plant-based milk. Ensure you’re also using a dairy-free olive oil or margarine for the garnish.
How to Store Bazlama
Bazlama is best enjoyed fresh, but it can be stored at room temperature in an airtight container for up to 2 days.
If you want to keep it for longer, freeze the bread (without any toppings) for up to 3 months. Simply reheat before serving.
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