Quick Description
Bazlama is a pillowy, soft flatbread made with yogurt and cooked on the stove. Perfectly golden and slightly chewy, it pairs well with a variety of toppings and is great for dipping or stuffing.
Servings & Timing
- Servings: 6 flatbreads
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~25 minutes
Ingredients
- 2½ cups all-purpose flour (about 300 g)
- 1 cup plain yogurt (about 240 g)
- 1 tsp baking powder
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, combine the flour and baking powder.
Gradually add the yogurt and mix until a soft dough forms.
You can adjust the yogurt if needed, depending on the consistency of the dough.
2. Knead
Lightly knead the dough for 2–3 minutes until smooth and pliable. The dough should be soft but not sticky.
3. Divide & Shape
Divide the dough into 6 equal portions.
Roll each portion into a ball and flatten each ball into a round disc about ¼ inch thick.
You can also roll them slightly larger for more rustic shapes.
4. Cook
Heat a non-stick pan over medium heat.
Cook each flatbread for 2–3 minutes per side, until golden brown and puffed.
You may want to cover the pan to help with puffing and ensure they cook through. Flip carefully to avoid tearing.
5. Serve
Serve the Bazlama warm, on its own or with:
- Butter
- Cheese
- Honey
- Savory spreads (e.g., tahini, hummus)
Texture & Taste
- Soft and pillowy with a slightly chewy center
- Golden and lightly crispy on the outside
- Slight tang from the yogurt, making it irresistible
Storage
- Room temperature: 1–2 days, covered in a cloth
- Refrigerated: 3–4 days
- Freezer: Freeze cooked flatbreads for up to 1 month. Reheat in the pan or oven.
Optional Variations
- Add garlic: Mix garlic powder or fresh minced garlic into the dough for extra flavor.
- Herb-infused: Add fresh herbs like rosemary or thyme to the dough for an herbal twist.
- Sweet version: Brush with honey or cinnamon sugar for a sweeter treat.
Enjoy this easy,
