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.
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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!)
If you're looking for a gluten-free and vegan flatbread recipe, check out my vegan gluten-free naan recipe.
Reasons You'll Love This Recipe
- If you're intimidated by baking with yeast, you aren't alone. This is a great beginner 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.
๐ฅจWhat Are The Different Kinds Of Turkish Bread?
- Pide: Pide is a boat-shaped flatbread that can vary in size and thickness. It's often topped with various ingredients before being baked. The toppings can differ based on regional variations.
- Simit: Simit is a ring-shaped bread covered with sesame seeds. It's commonly referred to as a "Turkish bagel" and is enjoyed as a snack or breakfast item. Simit has a chewy texture on the inside and a crispy, sesame-seed-covered crust on the outside.
- Lavash: While more commonly associated with Armenian cuisine, lavash is also enjoyed in Turkey. It's a thin, soft flatbread often used for wrapping ingredients like kebabs or vegetables. Lavash can also be served with dips or used as a base for various dishes.
- Bazlama: Bazlama is a round, thick Turkish bread that's often cooked on a griddle or skillet. It has a slightly chewy texture and is typically served as a side dish or used to make sandwiches.
- Ekmek: "Ekmek" simply means "bread" in Turkish, and there are various types of ekmek available in different regions of Turkey. It can refer to a loaf of crusty white bread, whole wheat bread, or various other types of bread commonly found in Turkey.
- Yufka: Yufka is a thin, round flatbread that's used as a base for dishes like gรถzleme, a type of savory pastry filled with ingredients like spinach, cheese, or minced meat. Yufka is also used for making dishes like "pide" and "lahmacun."
- Pideรงik: Pideรงik is a smaller version of pide, often referred to as a Turkish pizza. It's a boat-shaped bread that's topped with various ingredients, similar to pide, but is typically smaller in size and eaten as an individual serving.
๐Ingredients
- 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 ยฝ 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.
๐จโ๐ณHow 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.
Variations
Customize your Turkish bread with these suggestions:
- Herb and Garlic Turkish Bread: Add chopped fresh herbs (such as parsley, thyme, or rosemary) and minced garlic to the dough during the mixing stage. This will infuse the bread with aromatic flavors and create a delicious herb and garlic bread.
- Turkish Za'atar Bread: Mix za'atar seasoning (a Middle Eastern spice blend of thyme, sumac, sesame seeds, and other herbs) into the dough. Sprinkle additional za'atar on top of the bread before cooking for a unique and flavorful twist. You could also check out my Za'atar Bread Recipe.
- Sweet Turkish Bread: For a sweet variation, reduce the salt in the recipe and add a bit more sugar. You can also incorporate ingredients like raisins, dried fruit, or even a sprinkle of cinnamon into the dough. Serve this sweet bread with jam.
- Spicy Turkish Bread: Add a kick of spice by incorporating red pepper flakes or paprika into the dough. You can also top the bread with a spicy tomato sauce or a sprinkle of chili powder before cooking.
๐ฝ๏ธServing Suggestions
๐งกUse 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.
๐งกI 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.
๐งกSpread it with cream cheese and top with olives and capers.
๐งกServe your favorite curries with Turkish flatbread. It's fabulous for soaking up all the juicy flavors of a great curry.
๐งกI love to dip flat bread into a lush marinara sauce.
โ๏ธStorage Instructions
Refrigerator
If you plan to consume the bread within a day or two, you can store it at room temperature in an airtight container or a resealable plastic bag. This will help prevent the bread from drying out and becoming stale too quickly.
Freezer
Allow the bread to cool completely after cooking. Wrap each individual flatbread tightly in plastic wrap or aluminum foil. Alternatively, you can place them in a large resealable plastic bag, making sure to remove as much air as possible before sealing. Place the wrapped or bagged bread in the freezer. The bread can be stored in the freezer for up to 2-3 months.
Reheating
Remove the wrapped bread from the freezer and let it thaw at room temperature for a few hours or overnight. You can also thaw it in the refrigerator for slower thawing. Preheat your oven to around 350ยฐF (175ยฐC), wrap the thawed bread in aluminum foil, and warm it in the oven for about 5-10 minutes. Alternatively, you can reheat it in a dry skillet or on a griddle over low heat, flipping occasionally until it's warmed through.
๐Frequently Asked Questions
Yes, Turkish bread typically contains gluten. Gluten is a protein found in wheat and related grains like barley and rye. Since Turkish bread is made from all-purpose flour, which is primarily derived from wheat, it naturally contains gluten. This protein is responsible for the elasticity and structure in bread, giving it its characteristic texture.
Turkish bread comes in various forms, with two notable types being "pide" and "bazlama." Pide is a traditional Turkish flatbread known for its boat-like shape and is often topped with ingredients before baking. On the other hand, "bazlama" is another type of Turkish bread that is usually round and thicker than pide. It's often cooked on a griddle or skillet, resulting in a soft and slightly chewy texture. Both pide and bazlama are popular components of Turkish cuisine, served as accompaniments to meals or used to make sandwiches.
Pita bread and Turkish bread share some similarities but are not exactly the same. Pita bread, common in Mediterranean and Middle Eastern cuisines, is a round, flatbread that puffs up when baked due to its internal pocket structure. It's often used for sandwiches and dips. Turkish bread, known as "pide" or "bazlama," also includes various flatbreads, but they can have different shapes, textures, and uses. While both are staples of their respective cuisines, they may have distinct characteristics and regional variations.
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๐ Recipe
Turkish Bread
Ingredients
- 1ยผ cups warm water 105ยฐ-110ยฐ
- 1 packet 2.5 teapoons active dry yeast
- 1 tablespoon sugar
- 4 cups all purpose flour
- 2ยฝ teaspoons kosher salt
- ๏ปฟ2 tablespoons olive oil, plus more for brushing the bread with before cooking
- ยฝ cup Greek style yogurt
Instructions
- In a small bowl, whisk together the water, yeast and sugar. Set aside for 10 minutes to proof. 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 the flour and salt. Add the yogurt and olive oil and mix until a rough dough starts to form.
- Pour the 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.
- Spread a bit of flour on your countertop. Punch the dough down, and transfer it to the counter. Give it a few kneads to release any excess air, and roll it into a log shape. Cut the log into 10 equal sized pieces.
- Using a 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.
- 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.
Notes
- Store Turkish bread at room temperature in a bread bag (or a plastic bag). It should stay fresh for up to 3 days.
- To freeze Turkish bread, separate the flat breads with parchment paper in an airtight container. Store in the freezer for up to two months. Defrost in the fridge and reheat in the oven at 250 F for about 5 minutes.
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