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This Turkish Bazlama is soft and airy, perfect for dipping or making sandwiches. Its gentle flavor and tender texture make it a go-to for adding a cozy, homey vibe to any meal.
The first time I made Bazlama, it went so fast alongside homemade yogurt dip that I was surprised. Now, it’s our favorite bread to have during family get-togethers.
Ingredients Needed
Step-by-Step Cooking
I love spreading warm, melted butter over the bread right after cooking to add shine and extra softness. My kids had so much fun shaping the dough the first time, making the whole process even more special.
Storage Tips
Swapping Ingredients
Serving Ideas
Teaching my little niece to make Bazlama was unforgettable. Seeing her excitement as the dough changed under her hands made those moments really precious. Baking like that turns simple food into family memories.
Frequently Asked Cooking Questions
- → What kind of flour should I use for bazlama?
Regular all-purpose flour works great here, giving the bread a nice soft yet sturdy texture.
- → How can I tell if the dough has risen enough?
Look for it to get about twice as big and feel light and soft when you press it.
- → Is it okay to cook bazlama without oil in the pan?
Definitely, cooking it dry on a hot pan is the old-school way and helps make a crisp crust.
- → How do I keep bazlama fresh longer?
Wrap it up tight or use an airtight container to keep moisture in—it’s best eaten within three days.
- → Any tips to make bazlama softer after cooking?
Just brush it with melted butter while it’s still warm to make it extra tender.