Fact-checked by Grok 2 weeks ago

Bazlama

Bazlama is a traditional leavened from , featuring a soft, fluffy interior and a slightly crisp exterior, often described as resembling a thick, circular about 2–3 cm (1 in) in height. It is primarily made from (typically a mix of flour and wholemeal), water, or traditionally , and , with variations incorporating or for added tenderness. Often cooked by pan-frying without an oven, bazlama is prepared on a Turkish called a saç or cast-iron skillet for 3–4 minutes per side, resulting in its characteristic golden-brown appearance. The bread's history traces back at least to the in . It has roots in the nomadic Turkic tribes of , where simple, portable breads were essential to daily diets. Regional variations exist, such as the larger version from Kızılcahamam, protected as a since 2018, which weighs around 400 g and measures 25–28 cm in diameter. Known as "village bread" due to its popularity in rural Turkish areas, bazlama is traditionally baked in outdoor rock ovens in villages, where the smoke from these ovens signals fresh preparation. Its extends up to a week when made with natural ingredients, preserving freshness longer than many modern breads. Culturally, bazlama holds a central place in Turkish meals, often served warm at or as a versatile base for sandwiches in cafés, filled with cheeses, (spicy ), or other savory items. It pairs well with dips like , stews, or platters, embodying the simplicity and heartiness of Anatolian folk cuisine. In contemporary settings, home cooks adapt the recipe for stovetops, maintaining its status as an accessible, everyday staple that connects modern Turks to their heritage.

History and Origins

Etymology

The word bazlama is derived from the Turkish terms bazı or baza, which refer to a "dough ball" or "a portion of dough sufficient for one loaf of bread." This root reflects the preparation process where a lump of dough is shaped and flattened into the characteristic round . The suffix -lama indicates an action or result, common in Turkish for denoting processes like or forming food items. The exact remains somewhat uncertain due to limited historical documentation, but it aligns with Turkic naming conventions for breads derived from manipulation techniques. In related Turkic dialects, similar s bear comparable names, such as bidda in , which describes a fluffy, pan-cooked akin to bazlama. The earliest known references to bazlama or its variants appear in medieval Turkish texts, with bazlambaç denoting "yufka " in the Dede Korkut Kitabı from around 1400, and bazlamaç used in the same sense in the Kitabü-l İdrak Haşiyesi before 1500. These mentions indicate that the term has been part of Turkish culinary lexicon for at least six centuries, predating modern printed cookbooks. Oral traditions in Anatolian villages further reinforce its longstanding association with rustic, hearth-baked breads, often simply called "village ."

Historical Development

Bazlama's historical roots are intertwined with the migratory patterns of originating from , who brought bread-making traditions to as early as the 11th century during the . These nomadic groups relied on simple, leavened flatbreads like bazlama for their portability and quick baking over open flames or portable hearths, essential for sustaining rural and mobile lifestyles across vast steppes and mountainous regions. By the Ottoman period (14th–20th centuries), bazlama had solidified its place as a quintessential "village bread" in Central Anatolia, where it was produced communally in outdoor stone ovens such as or on iron sac griddles. This evolution reflected the agrarian society's emphasis on hearty, everyday sustenance, with baking practices documented in traveler accounts and culinary records as integral to rural Ottoman life, distinct from the more refined urban breads supplied to cities like . The 20th century marked adaptations for bazlama amid Turkey's rapid urbanization and industrialization, particularly following the establishment of the Republic in 1923. As populations shifted from villages to cities, traditional communal oven baking increasingly gave way to home-based production, allowing urban dwellers to prepare bazlama on stovetops while rural traditions persisted in Anatolian heartlands.

Description and Characteristics

Ingredients

Bazlama, a traditional Turkish flatbread, is primarily made from wheat flour, yeast, warm water or milk, salt, and optionally yogurt. Traditionally leavened with sourdough, though commercial yeast is commonly used in modern recipes. The core recipe typically calls for 3 to 4 cups of all-purpose or bread flour, which forms the structural base of the dough, providing the gluten network essential for the bread's texture. Active dry or instant yeast, used in amounts of 1 to 2 teaspoons per batch, serves as the leavening agent, allowing the dough to rise and develop its characteristic fluffiness. Warm water or milk, approximately 3/4 to 1 cup, hydrates the flour and activates the yeast, creating a soft and pliable dough. Salt, added at 1/2 to 1 teaspoon, enhances flavor and strengthens the gluten structure without inhibiting fermentation. For added tanginess and tenderness, some recipes incorporate 1/4 cup of plain yogurt, which contributes to a softer crumb due to its acidity and fat content. In rural or traditional formulations, variations may include substituting part of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture, reflecting the use of locally available grains. These simple, accessible ingredients underscore bazlama's origins in nomadic Turkish settings, where basic staples like flour, water, and yeast were staples for quick preparation.

Physical Properties

Bazlama is characterized by its circular shape, typically ranging from 10 to 20 cm in diameter and 1 to 3 cm in thickness, forming a single-layered, leavened flatbread. The exterior develops a creamy yellow crust, often with light brown spots. Internally, the crumb is soft and airy. The texture of bazlama is notably soft and fluffy on the inside, owing to yeast fermentation that creates a pillowy consistency, while the exterior remains slightly crisp upon cooling. This combination distinguishes it from thinner flatbreads like pita, emphasizing a more substantial, airy interior. In terms of flavor, bazlama presents a mild, neutral profile that allows it to complement a wide range of dishes without overpowering them. When yogurt is incorporated into the dough, it imparts a subtle tanginess derived from lactic acid fermentation. Overall, its sensory qualities score highly in acceptability, with clean mouthfeel and balanced aroma in traditional preparations.

Preparation

Dough Making

The preparation of bazlama dough begins with activating the , typically by dissolving 2¼ teaspoons of active dry in 1¼ cups of warm water (around 105-110°F or 40-43°C) along with 1 tablespoon of s allowing it to sit for 5-10 minutes until foamy. Traditionally, starter may be used instead of commercial for natural leavening, requiring longer times. This step ensures the yeast is viable and promotes . The mixture is then combined with ¾ cup of Greek-style yogurt, 2 teaspoons of salt, and approximately 3¾ cups (about 500 grams) of all-purpose flour, stirred until a soft, sticky dough forms. Kneading follows to develop the gluten structure, with the dough turned onto a lightly floured surface and worked for 5-10 minutes by hand or using a stand mixer until it becomes smooth and elastic, adding small amounts of extra flour if necessary to prevent sticking without making it tough. This process integrates the ingredients evenly and contributes to the bread's characteristic fluffiness. Yogurt is often incorporated at this stage for its tangy flavor and to enhance tenderness through added moisture and acidity. Once kneaded, the dough is placed in a lightly oiled bowl, covered with a damp cloth or plastic wrap, and allowed to ferment in a warm place for 1-3 hours until it doubles in volume, fostering yeast activity and gluten relaxation for an airy texture. A typical recipe using 500 grams of flour yields enough dough for 4-6 pieces of bazlama, depending on desired size.

Cooking Process

After the dough has risen sufficiently, it is divided into portions weighing approximately 200-250 grams each and shaped into smooth balls to facilitate even rolling. These balls are then covered and allowed to rest for 10-15 minutes, which relaxes the gluten for easier handling and promotes better puffing during cooking due to the fermented state of the dough. Each rested ball is placed on a lightly floured surface and rolled out into a circle about 20-25 cm in diameter and 1-2 cm thick, ensuring uniform thickness to achieve consistent cooking. Traditionally, bazlama is cooked on a saç (convex griddle) over an open fire or placed on the hearth of outdoor rock ovens, developing a golden-brown color and bubbles in 2-4 minutes total. In some regions, it may be baked in a tandır oven without pressing to walls. In modern home settings, a cast-iron skillet or saç (a convex griddle) is heated to medium-high without oil, and each rolled dough is placed directly on the surface to cook for 2-4 minutes per side, flipping once bubbles form on the top and golden-brown spots appear on the bottom. This dry-heat method preserves the bread's soft interior while creating a slightly crisp exterior. Upon removal from the heat, the cooked Bazlama can optionally be brushed with olive oil to enhance flavor and softness, though this step is not traditional and is more common in contemporary preparations. The finished breads are typically stacked and covered with a clean cloth to maintain warmth and prevent drying before serving.

Cultural Significance

Role in Turkish Cuisine

Bazlama holds a prominent place in Turkish cuisine as a versatile staple, particularly in everyday meals and traditional gatherings. It is commonly served warm at breakfast alongside cheese, olives, and tea, providing a soft, fluffy base that enhances the communal spread of fresh ingredients. As a side dish, bazlama accompanies stews such as or meat-based preparations like kuzu tandır, where its absorbent texture is ideal for mopping up rich sauces. It is also paired with dips like acuka, a spicy red pepper paste similar to hummus, allowing diners to tear pieces directly from the loaf for scooping. In Turkish culinary traditions, bazlama is often torn and shared communally at the table, fostering a sense of unity during family meals or social events. This practice underscores its role in reinforcing bonds, as large loaves are placed centrally for easy access by all. Its versatility extends to pairings with meats, vegetables, and yogurt-based dishes like cacık, where it complements flavors without overpowering them, adding subtle chewiness to balanced plates. The bread's fluffy interior makes it suitable for wrapping fillings or scooping accompaniments, adapting seamlessly to various meal contexts. Symbolically, bazlama represents abundance and hospitality in Turkish culture, frequently baked fresh to welcome guests as a gesture of warmth and generosity. As a quintessential "village bread," it embodies rural traditions, evoking the communal baking in outdoor ovens that has sustained communities for generations. This enduring significance highlights bazlama's integral position in both daily sustenance and cultural expressions of togetherness.

Regional Variations

Bazlama generally has a post-baking thickness of 1.5-2 cm and is prepared using simple ingredients like flour, water, yeast, and salt, though variations exist. In , where it is prevalent, versions are often rolled into larger circles measuring 20-25 cm in diameter and baked on a sac (a convex griddle) or sheet metal, making them ideal for communal eating; sub-variations include thinner rolling (2-3 mm before baking) in areas like and , and a larger patented version from weighing around 400 g and measuring 25–28 cm in diameter. In some regions, such as Denizli, bazlama incorporates corn flour alongside wheat to reflect local staples. Urban adaptations of bazlama in modern Turkish cities have introduced commercial variations enriched with whole grains, such as hull-less barley flour blended with wheat flour to improve nutritional profiles with higher β-glucan content.

Nutrition and Storage

Nutritional Profile

Bazlama, a yeast-leavened Turkish flatbread primarily made from wheat flour, offers a nutritional profile dominated by carbohydrates, with typical values per 100 g serving ranging from 220 to 283 kcal. This energy content arises mainly from complex carbohydrates, amounting to 44-53 g, which provide sustained energy release. Protein contributes 8-11 g, supporting basic dietary needs, while fat levels remain low at 1-3 g, making it a relatively light option among breads. Dietary fiber is present at 2-5 g, aiding digestion, though this can vary with flour type. In terms of micronutrients, bazlama derives B vitamins such as thiamin, riboflavin, and niacin from the wheat flour and yeast, contributing to metabolic functions. Minerals from the wheat include iron at approximately 2.87 mg, magnesium at 23.6 mg, and smaller amounts of calcium (6.6 mg), (212 mg), zinc (0.62 mg), and (0.86 mg) per 100 g. These levels reflect the inherent composition of bread wheat flour used in traditional recipes. Variants incorporating yogurt instead of water enhance the profile with added calcium, potentially reaching 20-50 mg per 100 g depending on the yogurt quantity, along with probiotics from the fermented dairy. The caloric density of bazlama exceeds that of many unleavened breads due to the leavening agents and occasional dairy inclusions, positioning it as a moderately energy-dense staple. Whole wheat flour variations can elevate fiber to 4-5 g per 100 g, improving overall nutritional balance.

Shelf Life and Storage

Bazlama is best consumed fresh due to its high moisture content from ingredients like or which contributes to a soft, fluffy texture that begins to diminish within hours after baking. At room temperature, it maintains quality for up to 1-2 days when wrapped in a clean cloth or stored in a paper bag to prevent drying out while allowing For extended storage, refrigerate cooled bazlama in an airtight container for 3-5 days, though reheating on a griddle or in a dry pan is recommended to restore its softness and prevent gumminess from condensation. Freezing extends usability further: uncooked dough balls can be frozen for up to 3 months in a sealed bag, then thawed at room temperature for 2-3 hours before rolling and cooking, while baked bread freezes similarly and can be reheated directly from frozen without thawing. Avoid plastic wrapping at room temperature, as it traps moisture and leads to sogginess, exacerbating staleness in this high-hydration bread.

References

  1. [1]
    Bazlama (Turkish pan fried flatbread) | Recipe - A kitchen in Istanbul
    Rating 5.0 (1) · 2 hrMar 30, 2024 · Bazlama is a simple, versatile, traditional Turkish leavened flatbread, circular, flat, and thick, like a giant English muffin.How To Make Bazlama · The Dough · Bazlama (turkish Pan Fried...
  2. [2]
    Bazlama - Turkish Flat Bread Recipe - Allrecipes
    Rating 4.6 (73) · 4 hrMar 11, 2024 · Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as ...
  3. [3]
    Bazlama | Recipe - Cuisine Fiend
    2 hrJul 22, 2023 · Bazlama has a rich history dating back centuries in Anatolian cuisine. Originating from the nomadic Turkic tribes of Central Asia, this bread ...
  4. [4]
    Bazlama - Turkish Foodie
    1 hr 55 minDiscover the rich tradition of Bazlama, a rustic Turkish folk bread, baked in ancient rock ovens, still cherished in Turkish villages today.
  5. [5]
    bazlama - Nişanyan Sözlük
    Bu sözcük Türkiye Türkçesi bazı veya baza “hamur yumağı, bir ekmeklik hamur parçası” sözcüğünden türetilmiştir.
  6. [6]
    Bazlama Kelime Kökeni, Kelimesinin Anlamı - Etimoloji - Türkçe
    Türkiye Türkçesinde bazı veya baza "hamur yumağı, bir ekmeklik hamur parçası" sözcüğünden türetilmiştir. Türkçe sözcük Yeni Yunanca ve Eski Yunanca aynı anlama ...
  7. [7]
    [PDF] maç/-meç EKİ ÜZERİNE - AHMET BICAN ERCİLASUN - DergiPark
    Bazlamak fillini sözlüklerde bulamadık. Ancak bazlamac'ın saç üzerinde pi- şirilen yağlı ekmek, yufka mânâsına gelmesi dolayısıyla bu fiilin «saç üzerinde ...
  8. [8]
    Bidda / Bazlama (Fluffy Flatbreads) - Meliz Cooks
    Jan 16, 2022 · Fluffy, bubbly bidda / bazlama (flatbreads). In Cyprus we call them “bidda” in Turkey they are called “bazlama”. I call them just a little bit extraordinary.
  9. [9]
    Bazlama Bread - The Resurgence Of A Village Bread
    Sep 29, 2024 · Bazlama – otherwise known as 'village bread' – is a type of Turkish bread that we have developed a huge fondness for of late.
  10. [10]
    Turkish Bread: A Heritage of Turkey
    Aug 12, 2025 · In Ottoman and Anatolian culture, bread wasn't just food—it embodied values: faithful companionship, hard work, hierarchy, and spiritual ...Missing: period | Show results with:period
  11. [11]
    A Taste of Tradition: The History of Turkish Bread - Memphis Tours
    The ancient Turkish bread-making culture was born in Anatolia, where wheat was the main ingredient that shaped the range of breads across the region. Stone ...
  12. [12]
    Breaking Bread - Google Arts & Culture
    One of the most striking relics of bread's deep-rooted history on Turkish soil is this 3,800-year-old (1800 BCE) Assyrian seal. Found in central Anatolia ...Missing: period | Show results with:period
  13. [13]
    The Ottoman Empire's Bread Supply and Its First Bread Factory
    Oct 13, 2025 · The migrations triggered by the 1878–1879 Russo-Turkish War and the Balkan Wars had further amplified the demand for cheap bread. In addition to ...
  14. [14]
    Turkey's cheap bread lines make a comeback after 20 years
    Dec 15, 2020 · People lining up in long lines to buy cheap bread, one of the major symbols of the crisis at the time, has made a reappearance after 20 years. A ...
  15. [15]
    Bazlama (Leavened Turkish Flatbread) - Silk Road Recipes
    Rating 4.5 (2) · 30 minAug 7, 2024 · Bazlama is a soft, fluffy Turkish flatbread that's delicious as a sandwich bread, served with saucy dishes, or enjoyed plainly with butter.Frequently Asked Questions · Bazlama (leavened Turkish... · Instructions
  16. [16]
    Turkish Flatbread (Bazlama) - Sugar Salt Magic
    Rating 4.8 (17) · 2 hrFeb 12, 2023 · This Turkish flatbread, known as bazlama, is a yeasted flatbread that's easy to make and tastes amazing. These are the ultimate thick and fluffy flatbreads.Ingredients You'll Need · Turkish Flatbread (bazlama) · Instructions<|control11|><|separator|>
  17. [17]
    Easy Turkish Flatbread Recipe: How To Make Bazlama
    Rating 5.0 (9) · 2 hr 10 minDec 5, 2023 · It's made from a few basic ingredients like flour, water, yeast, salt, and a touch of sugar. Bread, also known as “Ekmek” in Turkish, is central ...What Is Bazlama? Turkish... · Bazlama Recipe -- How To... · Turkish Bread Step By Step...
  18. [18]
    https://www.savoryandsweetfood.com/2021/08/30/turkish-bazlama-super-soft-turkish-flatbread/
  19. [19]
    Turkish Bread (Bazlama) - Mediterranean Taste
    Rating 5.0 (5) · 2 hrThis Turkish bread is made with a combination of bread flour, a touch of whole wheat flour, milk, water and yeast, and brushed with extra virgin olive oil.
  20. [20]
    Turkish Bazlama-Super Soft Turkish Flatbread - Savory&SweetFood
    Aug 30, 2021 · Ingredients · 500 Gram All purpose flour · Salt to taste · 1 Tsp Sugar · 170 Grams Warm water · 1 ½ Tsp Instant yeast · 180 Grams Yoghurt · 2 Tbsp ...Turkish Bazlama Flatbread · Ingredients · InstructionsMissing: traditional cuisine
  21. [21]
    Greek Yogurt Turkish Flatbread (Bazlama) - The Café Sucre Farine
    Rating 4.9 (89) · 1 hrThis delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
  22. [22]
    Easy Turkish Flatbread (Bazlama) - Chasing Cravings -
    Rating 4.4 (7) · 18 minAug 7, 2023 · Bazlama is a soft and pillowy Turkish flatbread that is so easy to make at home. It's a great dipping bread and pairs well with saucy dishes like One-Pan Lemon ...
  23. [23]
    BAZLAMA TURNED WORLD UPSIDE DOWN!!! - The Chronicle Khana
    Jan 10, 2023 · Bread has played an essential role in the nomadic Turkish diet for hundreds of years, if not centuries. In Turkey, fresh bread is provided with ...
  24. [24]
    Evaluation of Physical, Chemical and Sensory Properties of Turkish ...
    Köksel, “Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran”, Cereal Chemistry, no.76, pp. 506–511 ...
  25. [25]
    Rheology, fatty acid profile and quality characteristics of nutrient ...
    Physical and sensory characteristics of PZB. The control PZB dough exhibited very good sheeting characteristics and was flowy and extensible. As the level of ...Missing: flavor | Show results with:flavor
  26. [26]
    How to make cornershop snacks into meals - The Guardian
    Sep 10, 2015 · The yoghurt – an ingredient sometimes, though not always, added to Turkish flatbreads such as gozleme or bazlama – gives a slight tang to ...
  27. [27]
    Bazlama (Turkish Flatbread) - Holistic Chef Academy
    Rating 5.0 (1) · 2 hr 24 minSep 6, 2025 · Divide into 8 balls (90-100 g) for even cooking. Cover dough balls during rest to prevent drying. The 10-15 minute rest helps rolling and ...How To Make Bazlama · Step-By-Step · Bazlama (turkish Flatbread)<|control11|><|separator|>
  28. [28]
    Turkish Bread : Tandir , Lavas, Bazlama, Kakala, Ebeleme
    Bazlama (Bazlamaç, Bezdirme, Bezirme). Turkish Bread Turkish Cuisine : Bazlama bread ... The word fodla is Arabic in origin. Gilik. This is a wide circular flat ...Missing: etymology | Show results with:etymology
  29. [29]
    Fluffy Skillet-Cooked Bazlama (Turkish Flatbread) Recipe - Cookist
    20 minIn Turkey, Bazlama is traditionally cooked in outdoor clay ovens ... Naan, a popular Indian flatbread, is traditionally baked in a tandoor oven, creating a chewy, ...
  30. [30]
    Filled Bazlama: pan-fried Turkish bread with cheese - turkishfoodblog
    Dec 11, 2023 · The highlight of a typical Turkish breakfast? Hot pan-fried bread with melted butter on top, cheese, olives, tomatoes, cucumber and tea.
  31. [31]
    Bazlama (Turkish skillet flatbread) - Greasy Little Birds
    Feb 9, 2025 · Bazlama is a Turkish flatbread, which is also called Village Bread, because it is popular in the countryside. It is commonly eaten for ...
  32. [32]
    Understanding the Role of Bread in Turkish Meals - Mama Fatma
    Apr 30, 2025 · Bazlama is a hearty accompaniment to meat stews and grilled dishes. Each type of bread at Mama Fatma brings a piece of Turkish tradition to ...Missing: references | Show results with:references<|separator|>
  33. [33]
    Turkish Flat Bread (Bazlama) Recipe | Kitchen Chaos Unlocked
    Rating 5.0 (1) · 50 minFeb 18, 2025 · Today, Bazlama is not only a delicious bread but also a symbol of togetherness and hospitality. It is often served to guests as a gesture of ...<|separator|>
  34. [34]
    None
    Nothing is retrieved...<|control11|><|separator|>
  35. [35]
    A definitive guide to bread and all its variations in Turkey | Daily Sabah
    Aug 3, 2020 · Bazlama is a large, round, stovetop-cooked bread similar to an English muffin, which is prevalent in Central Anatolia. Pişi are pockets of fried ...
  36. [36]
    Bread Map of Turkey - Untad
    Bazlama is called “tapıl” in Eskişehir, “bothering” in Aydın, and “bazdırma” in Isparta and Denizli. Ebeleme It is obtained by rolling out the leavened dough ...Missing: variations | Show results with:variations
  37. [37]
    A New Functional Wheat Flour Flatbread (Bazlama) Enriched with ...
    Jan 20, 2024 · ... Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran. Cereal Chem. 1999;76:506–511. doi ...
  38. [38]
    https://mobile.fatsecret.com/Diary.aspx?pa=fjrd&cpc=true&rid=55641043
  39. [39]
    Bazlama – Unlux - Open Food Facts
    Jun 9, 2024 · Nutrition facts, As sold for 100 g / 100 ml, As sold per serving (1 portion (150 g)). Energy, 954 kj (228 kcal), 1,430 kj (342 kcal).<|control11|><|separator|>
  40. [40]
    Bazlama – Nimet – 300 g - Open Food Facts
    Jul 29, 2022 · Nutrition facts ; Energy, 1,184 kj (283 kcal), -13% ; Fat, 3.34 g, -65% ; Saturated fat, 0.31 g, -87% ; Carbohydrates, 52.62 g, +6%.
  41. [41]
    Calories in Bim Yöresel Bazlama and Nutrition Facts - FatSecret
    Jan 13, 2022 · Protein. 8.28 g. There are 228 calories in 100 g of Bim Yöresel Bazlama. Nutrition Facts. Serving Size, 100 g. Amount Per Serving. Calories. 228.
  42. [42]
    Bazlama Bread Recipe
    Rating 5.0 (4) · 1 hr 55 minJul 19, 2020 · Bazlama, a traditional Turkish flatbread, has a soft, chewy texture and golden exterior. Made with basic ingredients, this bread complements various dishes.
  43. [43]
    ARCHAEOLOGY OF BREAD - Bazlama - Chef's Mandala
    This is a traditional flat bread native to Turkey. In appearance it's similar to an Indian naan. In their native Turkey, villages will cook them over a wood ...Missing: etymology | Show results with:etymology