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Soft and fluffy Turkish flatbread recipe served warm with olive oil parsley and red pepper flakes

Easy Turkish Flatbread Recipe

This easy Turkish flatbread recipe makes soft, fluffy, and chewy bazlama bread right on the stovetop. Made with simple pantry ingredients, this homemade Turkish bread is perfect for dipping, sandwiches, or serving alongside soups and grilled meats.
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Prep Time 15 minutes
Cook Time 15 minutes
Rise Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Bread
Cuisine: Turkish
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 tbsp dry yeast
  • 1 tbsp sugar
  • 2/3 cup warm water
  • 2/3 cup warm milk
  • 3 1/4 cup all-purpose flour
  • 1/2 tsp salt - or to taste
  • 1 tbsp olive oil
For Garnishing
  • Olive oil
  • Chopped parsley
  • Red pepper flakes

Method
 

Activate the Yeast
  1. In a large bowl, combine the warm water, warm milk, sugar, and dry yeast. Stir gently and let the mixture sit for 10 minutes until foamy.
    Yeast mixed with warm milk water and sugar for Turkish flatbread dough
Make the Dough
  1. Add the flour, salt, and olive oil to the yeast mixture.
    Flour added to the yeast mixture for Turkish flatbread recipe
  2. Mix until a shaggy dough forms.
    Mixing dough ingredients for soft Turkish flatbread recipe
Knead the Dough
  1. Knead for 5 minutes until smooth and soft. The dough should be slightly tacky but not sticky.
    Kneading soft bazlama bread dough on a floured surface
Let the Dough Rise
  1. Cover with a towel or plastic wrap. Let it rise in a warm place for about 50 minutes to an hour. The dough will be doubled in size.
    Turkish flatbread dough rising in a bowl until doubled in size
Divide and Rest
  1. Punch down the dough and divide it into 6 equal pieces.
    Dividing Turkish flatbread dough into equal dough
  2. Shape each piece into a ball. Cover and let rest for 10 minutes.
    Turkish flatbread dough is covered with a kitchen towel to rest.
Shape the Flatbreads
  1. On a lightly floured surface, roll each dough ball into a round flatbread about 1/4 inch thick.
    Rolling bazlama dough into round Turkish flatbreads
Cook the Flatbread
  1. Heat a dry skillet or cast-iron pan over medium heat. Cook each flatbread for 2 minutes, until puffed with air pockets.
    Cooking Turkish flatbread in a hot skillet until puffed
  2. Flip it over to the other side.
    Cooking Turkish flatbread in a hot skillet until golden
  3. Cook for 1 minute until golden brown.
    Golden brown cooked Turkish flatbread
  4. Place cooked flatbreads on a cooling rack while cooking the rest, and cover with a kitchen towel.
    Cooked Turkish flatbread on a cooling rack
Garnish and Serve
  1. Brush the warm flatbreads with olive oil and sprinkle with chopped parsley and red pepper flakes. Serve warm.
    Freshly cooked Turkish flatbread brushed with olive oil parsley and red pepper flakes

Notes

  • Make sure the water and milk are warm, not hot, to activate the yeast properly.
  • If the dough feels sticky, add a little flour one tablespoon at a time.
  • Store leftovers in an airtight container for up to 2 days.
  • Reheat in a skillet for the best soft texture.