turkish flatbread, turkish bread, bazlama bread, turkish bazlama bread

How to make Turkish Bread-Tips to make them soft and puff up

Turkish Bread or Bazlama Bread is hands down the most delicious bread I have made! You got to try this!

How to make Turkish Bread-Tips to make them soft and puff up

Difficulty:BeginnerPrep time: 20 minutesCook time: 3 minutesRest time:1 hour Servings:4 flatbreads (8-10 inch wide)


This is a super soft and fluffy and delicious Turkish Bread called Bazlama. Tastes amazing when slathered with some butter or olive oil. Tastes even better with mutton or lamb stew/curry! If you want to make perfectly soft Turkish flatbread every time, follow the 6 simple tips mentioned here.



  1. In a big bowl take lukewarm water. Add sugar and yeast.
  2. Give it a quick stir to dissolve the sugar and let the yeast bloom for 10 to 15 minutes
  3. The mixture should turn frothy. If you don’t see any bubbles or any froth you probably need to use new yeast!
  4. Add all purpose flour, salt, plain unsweetened yogurt and olive oil (2 tablespoons)
  5. Combine to form a dough. Make sure that the dough is slightly sticky and wet (you may need to add one or two more tablespoons of water)
  6. Add another tablespoon of olive oil and the dough should come together
  7. Knead the dough well and shape it like a ball
  8. Rub some olive oil on the walls of the bowl so the dough doesn’t stick too much to the bowl
  9. Cover the door with a cling wrap or a lid and place it in a warm place for 1 hour
  10. The dough should have doubled in size
  11. Sprinkle some dry flour on your work surface and place the expanded dough on it. Carefully fold the dough to form a loaf shape and divide it into four portions
  12. Make sure not to need the dough anymore. We want to preserve the air pockets that have formed so that the flat bread turns out soft
  13. Make smooth balls out of the four portions, cover them and let them rest for 10 minutes
  14. Sprinkle some dry flour on your work surface, press and flatten the dough balls
  15. Briefly use your rolling pin to flatten the dough to 8-10-inch circles
  16. Pre-heat your pan for 5 minutes on medium-high heat and place the rolled out dough
  17. After 20 to 30 seconds you will see little bubbles coming up, at this point you can flip the bread and cook for another 30 seconds
  18. Flip the bread another time and this time it should start to puff up
  19. After it has totally puffed up, flip it back and cook for another 20 to 30 seconds
  20. Cover the flatbread with a cloth to keep it soft and warm
  21. Possible toppings on the bread: butter, olive oil, chilli flakes, chopped coriander or parsley
  22. Tips

  23. Tip 1: Make the dough with plain unsweetened yogurt instead of milk. This will make the bread softer and tastier
  24. Tip 2: The consistency of the dough should be super soft. Initially the dough is going to feel wet and sticky but it’s going to come together as soon as you add a little bit oil. If your dough is dry and hard your flatbread will turn out like a pizza base lol!
  25. Tip 3: Once the dough has fermented and expanded, don’t knead it anymore. This way they would be minimal gluten formation and the flatbreads will turn out softer
  26. Tip 4: When you make the dough balls or when you roll out the dough, make sure there are no holes or cracks otherwise the flatbread will not puff up
  27. Tip 5: Make sure to preheat the pan for 5 minutes on medium-high heat before cooking the bread. If the pan is on low heat your bread won’t puff up very well
  28. Tip 6: Make sure to wrap the flatbread in a cloth as soon as it comes off the pan. This way they will stay warm and soft


  • These flatbreads are super soft and stay soft even after they cool down! So you can totally make them ahead of time for your dinner party.
  • This bread tastes amazing with mutton/goat curry or stew!
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