Bazlama-The Turkish Flatbread! Is It A Cousin Of Indian-Naan?
Image Credit: A bunch of bazlamas,

Since the medieval era, the Medeterian region, Turkey, has offered an array of distinct tastes to foodies all around the globe. Their recipes are tasty and effortless to prepare, even at home. A perfect example is Bazlama, a Turkish flatbread prepared from wheat flour, water, table salt, and yeast. This Turkish speciality is typically creamish yellow in colour and tastes almost like English muffins. However, the look and recipe remind one of Indian flatbread, naan. 

For unversed wondering what is Balzama? It is a traditional Turkish flatbread, similar to Indian naan. In villages, it is typically baked over a wood fire. Due to its basic ingredients, this bread is commonly associated with country life. It's thrilling to watch it cook as the dough inflates like a balloon. Balzama is incredibly soft and fluffy! Deliciously delicious and ready in minutes in a skillet on the stovetop. It's exceptionally supple, tender, and vacuous. Many people compare it to pita, and some describe it as a hybrid between nan and pita. It pairs well with saucy foods, grilled meats, and hummus, or it can be savoured as is with little butter.

Let us learn how to make Bazlama.


Fluffy bazlama flatbread, Image Source:


  • Package active dry yeast- .25 ounces
  • White sugar- 1 tablespoon
  • Salt- 1 tablespoon
  • Warm water - 1 ½ 
  • Cups 
  • Greek-style yoghurt- ½ cup
  • All-purpose flour- 4 cups

N.B- If the Greek-style yoghurt is unavailable, then you can also use the regular yoghurt. In that case, reduce the water in the guidelines to 1 ¼ cups.


  • Make sourdough from sugar, yeast and water. Let it ferment in a warm place for 10 min. 
  • Add the sourdough to the flour and knead it well. Make sure it is soft, not sticky. Turn the dough onto a surface lightly floured and shape it into a ball.  
  • Keep your dough aside with a dampened cloth at room temperature for at least 3 hours. This process will allow the dough to ferment well.  
  • Now divide the dough into 4 equal sizes. 
  • Each one of them should be as big as an orange.
  • Sprinkle in some dry flour and then roll the rounds into circles. Since the dough is soft, use your hands, not a rolling pin, to widen the balls.  
  • Now keep the dough rounds with a dampened cloth for 15 minutes.
  • Heat a griddle over medium-high heat. Place one dough round and bake for about a minute or so until you spot brown spots at the bottom of the breads.
  • If you are using a non-stick pan, then cook them one by one over the lowest heat. It will be done in about 10 minutes. 
  • Bazlama can be served as a whole or cut into pieces.

Its taste is complemented well when consumed with gravy or curry dishes!

If you don't know how to eat bazlama, just enjoy it for breakfast with butter or olive oil. It can be packed with seasonings, roasted meat, herbs and cheese and then grilled to create a sandwich. Using Bazlama and your preferred fillings, create a healthy soft wrap. For lunch and dinner, you can eat Bazlama like Indian naan, a flatbread, and pair it with your favourite curries.