When it comes to bread, few options offer the warmth, flavor, and versatility of bazlama. Often referred to as Turkish flatbread, bazlama is a beloved staple in Turkish cuisine and is rapidly gaining popularity around the world for its soft texture, subtle tang, and impressive ability to complement a wide variety of dishes.
What is Bazlama?
Bazlama is a type of leavened flatbread traditionally cooked on a griddle or in a cast-iron pan. Made with simple ingredients—flour, water, yeast, salt, and yogurt—this bread puffs up beautifully as it cooks, forming a golden, slightly crisp exterior with a soft, pillowy interior. It’s often likened to a cross between naan and pita, but with its own unique charm.
What sets bazlama apart is the addition of yogurt to the dough, which not only adds a touch of tanginess but also contributes to the bread’s moist, tender texture. It’s typically enjoyed warm, slathered with butter, or used to scoop up stews, dips, or grilled meats.
A Versatile Companion
Bazlama’s real strength lies in its versatility. Its neutral, slightly tangy flavor makes it the perfect match for countless culinary companions. Here are just a few ways to enjoy it:
- With Breakfast: Spread with butter, jam, or honey, bazlama becomes a comforting and hearty breakfast option. It also pairs well with eggs, cheese, and olives for a savory start to your day.
- With Mezes and Dips: Use it to scoop up hummus, baba ganoush, or tzatziki. Its structure holds up well to thick dips and spreads.
- As a Sandwich Base: Slice it open and fill it with grilled meats, veggies, or falafel. Its thickness and pliability make it ideal for wraps or stuffed sandwiches.
- Alongside Soups and Stews: Bazlama is excellent for dipping into soups like lentil, tomato, or hearty meat stews, soaking up the flavorful broth with each bite.
- As a Pizza Crust: With a bit of creativity, bazlama can double as a quick, rustic pizza base. Just add toppings and pop it under a broiler or in the oven.
Homemade Delight
One of the best things about bazlama is that it’s easy to make at home. You don’t need a special oven or baking stone—just a pan, some yeast, and a bit of patience. Freshly cooked bazlama is warm, fragrant, and infinitely more satisfying than store-bought flatbreads.
Here’s a basic outline of how it’s made:
- Mix flour, yeast, salt, yogurt, and warm water into a soft dough.
- Let it rise until doubled in size.
- Divide and roll into discs.
- Cook each disc on a hot skillet until golden and puffed.
You can also enhance the flavor by brushing the bread with garlic butter, sprinkling with herbs, or adding a touch of olive oil and za’atar.
Final Thoughts
Whether you’re serving up a Mediterranean feast, whipping up a quick sandwich, or simply looking for a satisfying bread to enjoy on its own, bazlama delivers. With its rustic charm, comforting texture, and culinary adaptability, bazlama isn’t just a side dish—it’s a star in its own right.
