Turkish Bread

Turkish bread (aka Bazlama) is a light and fluffy flatbread with delicious pockets of air that form a crispy crust on the outside. It’s absolutely addictive. Trust me, it’s so much better than any flat bread you could ever buy at the grocery store.

I first had Turkish bread in a small village in Turkey, where it’s cooked traditionally over an open fire. Turkey produces many famous breads, but Bazlama tops the list! Hence, why it’s come to be known as “Turkish bread.” It’s somewhere between naan and pitta bread, but is uniquely soft and fluffy with more substance than other flat breads.

Turkish bread only requires enough kneading to get the dough to hold into a ball, so it’s considered a no knead bread. It comes together quickly, and makes a delightful breakfast slathered in butter or jam. It’s also a great partner to a big bowl of dip like hummus or my popular fava bean dip (you must try this!)

Reasons You’ll Love This Recipe

✅If you’re intimidated by baking with yeast, you aren’t alone. This is a great beginning’s bread recipe.

✅Turkish bread is an invaluable addition to a mezze spread. It would even be a welcome addition to a traditional grazing platter.

✅This bread freezes well, so go ahead and make a double batch and freeze half for later. There’s so many ways to use it.

✅This recipe is vegan! If you’re wondering which other breads are suitable for a vegan diet, check out my vegan bread’s article.

Ingredients

• Flour: Plain old all purpose flour does the trick here. Turkish bread is originally a village bread, and part of its beauty is the simplicity of its ingredients.
• Olive Oil: Some Bazlama breads skip the olive oil in the dough, so it you want to pass on it, the bread will still work. I like the flavor a quality olive oil brings to this bread, and it also makes the finished bread nice and tender. You can pass on the oil in the dough if you want, but you will need olive oil to brush on the flat breads before cooking them in a hot pan.
• Greek Stye Yogurt: There are so many great plant based Greek style yogurts on the market. Check out the best vegan Greek yogurt recommendations of the Vegetarian Times for a few brands that are tried and tested and top their list of winners.
• Salt: I only add 2 ½ teaspoons of salt to my Turkish bread because I like to keep it as low salt as possible. But, feel free to add more if salt is not a concern of yours.
• Yeast: Choose fast action yeast, which is sometimes referred to as instant yeast or quick-rise yeast.

How To Make Turkish Bread

Proofing The Yeast, And Making The Dough

• In a small bowl, whisk together your water, yeast and sugar. Set aside for 10 minutes to proof. The water should be bubbly and have a layer of foam on top. If the mixture does not start to bubble, throw it away and start over with a fresh packet of yeast.
• In a large mixing bowl, mix together your flour and salt. Add the yogurt and olive oil and mix until a rough dough starts to form.
• Pour your yeast mixture into the flour and mix everything together with your hands. Knead the dough until it comes together and the ingredients are all evenly distributed.
• Oil the mixing bowl and shape the dough into a ball. Cover the bowl with plastic wrap and allow the dough to rise for 45 minutes. It should be doubled in size.

Rolling The Dough Out

• Spread a bit of flour on your countertop. Punch the dough down, and transfer it to the counter. Knead the dough for five minute to release any excess air, and roll it into a log shape. Cut the log into 10 equal sized pieces.
• Using your rolling pin, roll each segment of dough into a circle that’s approximately 1 cm thick. You should have a 7 inch circle. Cover the flat breads and allow them to rest for 15 minutes.

Cooking Turkish Bread

• Heat a non-stick saute pan over medium low heat. Brush one side of one the flat breads with a bit of olive oil and place it oil side down in the hot pan. Once the dough is in the pan, brush the top side with a bit more oil. When bubbles start to appear on the top of the bread, flip it and cook for an additional minute.

Serving Suggestions

🧡Use Turkish bread anywhere you would use pita bread, like with this falafel gyro or to soak up all the lemony juices in the Greek bean soup.

🧡I like to throw together a simple cucumber salad, and serve it wrapped in a pillowy flat bread. You could even top it with some vegan tzatziki.

🧡Spread it with cream cheese and top with olives and capers.

🧡Serve your favorite curries with Turkish flatbread. It’s fabulous for soaking up all the juicy flavors of a great curry.

🧡I love to dip flat bread into a lush marinara sauce.

Frequently Asked Questions

Nutrition