The Anatolian Sun: Bazlama-Style Turkish Bread

I pulled a stack of these Bazlama rounds from the cast-iron skillet this afternoon, and the way they puffed up into golden, airy pillows was a beautiful sight. There is something deeply satisfying about a bread that requires no oven—just the ancient rhythm of dough meeting a hot surface to create those signature charred “sunspots.”

This recipe is a rare victory for anyone who loves the soft, pillowy texture of a high-hydration dough but wants a process that feels grounded and approachable. It matters because it turns simple pantry staples into a versatile flatbread that is just as perfect for dipping into olive oil as it is for wrapping around a savory kebab.

It isn’t a fussy or technical bake. It is an honest, rustic tradition that rewards a little patience with a bread that is impossibly soft and fragrant. Whether you are serving it warm for breakfast or as part of a grand dinner spread, these rounds bring a bit of effortless, Mediterranean warmth to the table.

Turkish Bread (Bazlama Style)

Ingredients

• 4 cups all-purpose flour (or bread flour for extra chew)

• 2 tsp instant yeast

• 1 tbsp granulated sugar

• 1 1/2 tsp salt

• 1/2 cup warm Greek yogurt (room temperature)

• 1 1/4 cups warm water

• 2 tbsp olive oil (plus extra for the bowl)

• Optional: Melted butter and fresh parsley (for brushing)

Instructions

1) Activate and Mix In a large bowl, whisk together the flour, yeast, sugar, and salt. Make a well in the center and pour in the warm water, yogurt, and olive oil.

2) Knead the Clouds Stir until a shaggy dough forms, then turn it out onto a floured surface. Knead for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.

3) The First Rise Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

4) Divide and Shape Gently deflate the dough and divide it into 6 to 8 equal pieces. Roll each piece into a smooth ball, then use a rolling pin to flatten them into discs about 1/2-inch thick.

5) The Second Rest Cover the discs with a towel and let them rest for another 15 to 20 minutes. This “bench rest” is the secret to getting that perfect puff in the pan.

6) The Skillet Sear Heat a heavy-bottomed skillet (cast iron is best) over medium heat. Do not add oil. Place one disc in the dry pan and cook for about 2 minutes until bubbles form on the surface.

7) The Flip and Puff Flip the bread and watch as it inflates like a balloon. Cook for another 2 minutes until both sides have beautiful golden-brown charred spots.

8) The Finishing Shimmer Remove from the pan and immediately brush with melted butter and a sprinkle of fresh parsley while still steaming hot.

Why This Recipe Works

• The addition of Greek yogurt provides a subtle tang and keeps the crumb incredibly tender and moist.

• A slightly higher water content allows for large air pockets to form, creating that “pocket” effect without a lot of effort.

• Cooking on a dry, high-heat surface mimics the intense environment of a traditional stone oven.

• The double-rise process develops the gluten just enough to hold the steam, causing the bread to inflate beautifully.

Tips for Best Results

• Ensure your water and yogurt are warm (about 110°F) but not hot; you want to wake up the yeast, not kill it.

• Don’t roll the dough too thin—Bazlama is meant to be thicker and more “bready” than a standard tortilla or pita.

• Use a clean, dry pan; any leftover flour from the previous batch can burn and become bitter, so wipe the pan between rounds if needed.

• Stack the finished breads in a clean kitchen towel as they come off the heat to keep them soft and pliable.

Variations & Substitutions

• Add a tablespoon of Nigella seeds or sesame seeds to the dough for an authentic, nutty aroma.

• Swap half of the white flour for whole wheat flour for a heartier, more rustic flavor profile.

• Infuse your finishing butter with minced garlic and red pepper flakes for a “spicy garlic” version.

• Use this dough as a base for a quick stovetop pizza by adding toppings after the first flip.

FAQ – Bazlama Turkish Bread

How should I store these? Keep them in a sealed bag at room temperature for up to two days. They are best reheated for 30 seconds in a dry pan or toaster.

Can I make the dough in a bread machine? Yes! Use the “Dough” setting, then proceed from the shaping step for an even easier experience.

Why didn’t my bread puff up? This usually happens if the pan wasn’t hot enough or if the dough was rolled too thin, allowing steam to escape through tiny tears.

Is this the same as Naan? While similar, Bazlama usually has a higher hydration and a softer, more “cake-like” crumb due to the yogurt and the specific cooking method.

There is a simple, rustic joy in watching a flat piece of dough transform into a soft, steaming pillow of bread. I hope this Bazlama brings a bit of golden, Anatolian sun to your kitchen this week.