Bazlama: Turkish Skillet Bread Soft as a cloud!
If you are looking for a tasty alternative to classic Italian bread, you absolutely must discover Bazlama.
This typical bread from Turkish tradition is conquering kitchens around the world for one unique feature: it doesn’t need the oven!
Unlike our crusty loaves, Bazlama is a flat bread, incredibly soft with a light texture, that is cooked directly in a skillet.
The term “Bazlama” has its roots in the Turkish language and derives from the word “bazla”, which literally means “to increase” or “to grow”.
This name refers to the magic that happens during preparation: once placed on the heat, the leavened dough begins to puff up, creating that soft and airy interior that makes it irresistible.
Despite modernizations, Bazlama remains a daily staple in many Turkish families, where homemade preparation is still a common ritual, especially in rural areas.
In Turkey, this bread is the undisputed king of breakfasts and brunches, often sold hot in local markets, where its aroma attracts passersby from meters away.
It is perfect for accompanying soups, sauces, or spiced dishes typical of Middle Eastern cuisine.
In my kitchen, I chose to shape it elongated: I find it more modern and definitely nicer to bring to the table as an appetizer or to accompany a dinner that’s a bit different from the usual.
To make my Bazlama even more special, I used milk in the dough, achieving incredible softness.
It’s a bread that lends itself to a thousand uses… you can serve it plain or brush it with a little oil and aromatic herbs.
A big advantage? Storage!
Bazlama keeps very well at room temperature for 3-4 days, provided it is kept covered with a clean cloth or sealed in an airtight container to preserve its moisture.
I assure you that, once you try it, you won’t be able to do without it.
It’s the ideal solution when you want fresh bread but don’t want to turn on the oven. Follow the recipe and let yourself be won over by the charm of Turkish cuisine!
Calories about 290 per bazlama
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 6 Minutes
- Portions: 8 pieces
- Cooking methods: Stovetop
- Cuisine: Turkish
- Seasonality: All seasons
Ingredients to make Bazlama Turkish bread
- 8 oz potatoes (weight after peeling (about 220 g))
- 1/2 cup whole milk (total (120 ml))
- 0.35 oz fresh baker's yeast (about 10 g)
- 3 2/3 cups type 0 flour (about 450 g (roughly 1 lb))
- 2 tsp salt (about 12 g)
- 1 clove garlic (grated)
- 1 bunch parsley (fresh, chopped)
- 1/4 cup extra virgin olive oil (about 60 ml (4 tbsp))
Tools
- 1 Frying pan frying pan
Preparation of Bazlama Turkish bread
Peel and wash the potatoes, cut them into chunks and boil them in a small pot with water until very tender.
Once the potatoes are cooked, place 6 tbsp (90 ml / about 3 fl oz) of milk in a tall container, add the potatoes and blend them with an immersion blender until smooth.
In a large bowl put the remaining 2 tbsp (30 ml / about 1 fl oz) of milk and the fresh yeast, let it dissolve, then add the potato cream and mix well.
Next add the flour and the salt, working the dough well until you obtain a well combined ball.
Cover the bowl with plastic wrap and let rise for 2-3 hours until doubled.
When the dough has risen, transfer it to a work surface and shape it into a ball…..
….divide into 8 equal balls.
Let the balls rest for at least about half an hour.
Meanwhile, grate the garlic and put it in a glass with the chopped parsley and the olive oil, mixing everything well and set aside.
After the resting time, heat a heavy-bottomed skillet and roll each ball out into a long, narrow shape. Cook on the preheated skillet over medium heat and, once placed on the pan, brush the surface with the garlic and oil mixture.
Cook about 3-4 minutes per side and repeat for all the balls.
Once cooked they can be enjoyed either warm or cold.
