Turkish Flatbread
From the oven

Delicious homemade Turkish flatbread

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This fluffy homemade Turkish flatbread (Bazlama) is very easy to make and can be served with mayonnaise, chicken kebabs/skewers or even as a pizza! 

This homemade Turkish flatbread is one of the favourite breads that I have made yet. 2020 has turned us all into bakers due to the lockdown, I definitely jumped on the bandwagon and I have been doing a lot of baking and trying new recipes. There are two things that I have learnt in my bread making experience; when you know how to make one, it can be the most delicious thing in the world; and measuring ingredients accurately is key to baking success.

Turkish flatbread (Bazlama) is a popular Anatolian/Mediterranean bread, also known as Kultcha, it is similar to Indian and Bangladeshi Naan bread. It is quick and easy to make on a pan with few ingredients.

Ingredients in homemade Turkish flatbread

There are not a lot of ingredients in this recipe, which makes it more encouraging to try. I used 500 g (or 1 pound) all-purpose flour;  150mls of warm milk, 150mls or warm water, 1 teaspoon of salt;  2 tablespoons of dry yeast,  3 tablespoons of olive oil; chopped parsley and chilli flakes(optional) to dress. You can sub all-purpose flour for gluten free and still get the same result and milk can be subbed for almond milk/lactose free milk.

How to make Turkish flat bread

This is the easiest bread you will ever make; it requires no oven baking, only mixing of ingredients in the right quantity, shaping, and then frying.

Turkish flatbread
  1. In a large mixing bowl, whisk flour with yeast and salt.
  2. Add warm water and milk and knead for about 2min or until liquids absorb.
  3. Add olive oil and knead again for about 7-10mins until smooth dough is formed.
  4. Shape the dough into a ball, cover with olive oil then cling film. Set aside under room temperature for 1 hour or until doubled in size.
  5. When the dough is raised, place it on a board and cut it into 6 and roll each piece into a ball gently. Using a roller, roll out each flatbread to form a round flat shape (sprinkle some flour on the surface and roller before rolling so that the dough doesn’t get sticky).
  6. Place on a pan preheated on medium-high heat with a spray of olive oil. Cook for 5-6 minutes, about 2-3mins on each side. When you flip each flatbread it should rise up to make a pocket in the middle.

Brush each hot flatbread with oil, then top with parsley and chilli flakes. Serve with chicken skewers and mayonnaise dip!

What to serve with Turkish flatbread

  • You can eat the Turkish flatbread plain or with a spread of mayonnaise.
  • For a delicious snack, spread peanut butter on Turkish bread with a drizzle of honey, delicious!
  • You can serve the bread with Nigerian beans porridge. See honey beans porridge here for tips.
  • You can serve the bread as wrap. Spread some mayonnaise; add shredded chicken, bacon, lettuce and tomato slices.
  • Make flatbread pizza. Just add some pizza toppings and bake for 5-8 minutes at 200C.
  • Stuff with scrambled eggs or smashed avocado with bacon for breakfast flatbreads.
  • You can also replace your regular sliced bread with Turkish flatbread to make sandwiches.

How to preserve flatbread and Naan bread

Turkish flatbread

To make flatbread last longer, refrigerate for up to 3-5 days to retain the freshness. When you’re ready to serve, preheat the oven at 180C and warm the bread for about 5mins. Flatbreads breads are best eaten fresh, so try not to keep it for too long.

Delicious homemade Turkish flatbread

4.5 from 15 votes
Recipe by Oluwaseyi O’shea Course: MainCuisine: TurkishDifficulty: Medium
Servings

6

servings

1

hour 

20

minutes
Cooking time

20

minutes
Calories

115

kcal
Total time

1

hour 

40

minutes

Ingredients

  • 500 grams All-purpose flour

  • 2 tablespoons Active dry yeast

  • 150 mls Milk

  • 150 mls Water

  • Olive oil

Directions

  • In a large mixing bowl, whisk flour with yeast and salt.
  • Add warm water and milk and knead for about 2min or until liquids absorb.
  •  Add olive oil and knead again for about 7-10mins until smooth dough is formed.
  • Shape the dough into a ball, cover with olive oil then cling film. Set aside under room temperature for 1 hour or until doubled in size.  
  • When the dough is raised, place it on a board and cut it into 6 and roll each piece into a ball gently. Using a roller, roll out each flatbread to form a round flat shape (sprinkle some flour on the surface and roller before rolling so that the dough doesn’t get sticky).
  • Place on a pan preheated on medium-high heat with a spray of olive oil. Cook for 5-6 minutes, about 2-3mins on each side. When you flip each flatbread it should rise up to make a pocket in the middle.
  • Brush each hot flatbread with oil, then top with parsley and chilli flakes. Serve with chicken skewers and mayonnaise dip!

Notes

  • PS: Nutrition information is estimated using an online nutrition calculator and based on ingredients used.

Other bread recipes

Tools and utensils in this recipe

Mixing bowl, whisk, chopping board and non-stick skillet/frying pan (You can buy any of the items on Amazon by clicking the link. This opens a new tab on your browser so you will still remain on this page).

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