In a large bowl, mix the dry ingredients: flour, sugar, salt, yeast, and baking powder (if using).
Add the warm water, olive oil, and yogurt (if using) to the dry mixture. Stir with a spoon until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Grease a bowl with a small amount of olive oil and place the dough inside. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down to remove air bubbles. Divide it into small portions, shaping each into a ball.
Roll each ball of dough into a flat, round shape, about ¼ inch thick.
Heat a cast-iron skillet or griddle over medium heat and lightly grease it with oil.
Place each flatbread onto the heated pan and cook for 2-3 minutes on each side, or until golden brown and puffed up. Flip and cook the other side until browned and cooked through.
Remove from the skillet and keep warm by covering the bazlama with a kitchen towel.
Serving and Storage Tips: Bazlama is best enjoyed fresh, straight off the pan while it’s warm. Serve it with a variety of toppings such as honey, jam, cheese, or yogurt for a complete meal. It can also be served as a side dish to accompany stews or grilled meats. To store any leftovers, wrap the cooled bazlama in a clean kitchen towel or place them in an airtight container. It will stay fresh for about 2-3 days at room temperature. You can also freeze bazlama for up to 1 month. Just reheat it in the oven or on a skillet when ready to serve.
Variations:
Herbed Bazlama: Add fresh or dried herbs like thyme, rosemary, or oregano to the dough for an aromatic twist.
Cheese-Stuffed Bazlama: Place a small amount of crumbled cheese (such as feta or mozzarella) in the center of the dough before rolling it out, then seal and cook as usual for a cheesy, savory version.
Sweet Bazlama: Add a bit of sugar, cinnamon, or cardamom to the dough, or top the cooked bread with powdered sugar and a drizzle of honey for a sweet treat.
FAQs:
Can I use whole wheat flour for Bazlama? Yes, you can substitute part or all of the all-purpose flour with whole wheat flour. This will result in a denser, heartier bread.
Can I make Bazlama without yogurt? While yogurt helps to make the dough softer, you can skip it if you prefer. The bread will still turn out delicious.
Why is my Bazlama not puffing up? If the dough doesn’t puff up, the heat might be too low. Make sure the pan is hot enough and that the dough is rolled out evenly. The dough should be about ¼ inch thick.
Can I make Bazlama in the oven instead of on the stove? Yes, you can bake the Bazlama in a preheated oven at 400°F (200°C) for about 10-12 minutes, or until golden brown. However, the griddle method gives it a more traditional texture.
Enjoy making and sharing this delightful Turkish flatbread with your family and friends!
