Real Recipes From Real Home Cooks ®

bonnie's bazlama (turkish bread)

Recipe by
BonniE !
Cottonwood, CA

This is a wonderful bread that I use in so many ways, and the beautiful part about this recipe is that it is not a complicated recipe at all. It is fun to make. It never disappoints. Serve it with soups and stews and as a snack. Cut the round in half and split open the pocket and use it as you would pita bread. It makes a wonderful pizza, too. Traditionally, it is served brushed with oil and sprinkled with fresh herbs, thyme, oregano or parsley. You can also use it the American way, and butter it while it is hot and sprinkle garlic salt,and add chives and Parmesan Cheese. Just Enjoy!

method Stove Top

Ingredients For bonnie's bazlama (turkish bread)

  • 1 1/2
    cups warm milk
  • 1 1/2
    cups warm water
  • 1
    tablespoon dry yeast
  • about
    6 cups of organic flour or more
  • 1
    teaspoon of sea salt

How To Make bonnie's bazlama (turkish bread)

  • 1
    Mix warm milk, water, yeast and sugar in a large bowl.
  • 2
    Add 5 cups of flour and 1 teaspoon of salt, and mix with a spoon.
  • 3
    Add 1 cup of flour or more, just enough to be able to handle the dough.
  • 4
    Make the dough into a ball that is smooth and elastic.
  • 5
    Cover the dough with a tea towel and let it rise on the counter for about 40 minutes .
  • 6
    After the dough has risen for 40 minutes, sprinkle a little flour on the dough and shape it into a smooth loaf.
  • 7
    Cut the loaf half from end to end into two long loaves.
  • 8
    Cut each piece into five sections.
  • 9
    This is a photo of 1/2 of the loaf. Make each section into a small ball, and cover them with wax paper.
  • 10
    Don't grease the pan! I use a cast iron pan to cook the Bazlama. (It is faster if you use two or three!) It is the perfect pan. Any heavy bottom pan should work. (If you use a light nonstick pan, the bread won't rise properly.)
  • 11
    Roll out each ball very thin. Place the dough in the skillet and let it start to brown, then turn it over and do the other side, and keep turning the bread until it is done. Don't overcook. It should be soft and very pliable. A natural pocket will form on the inside of the bread making it puff up. This will go down as it cooks and this will mean that it is almost done.
  • 12
    DO NOT OVERCOOK. Keep each piece of bread wrapped inside heavy tea towels to stay warm. When they are all cooked, brush on olive oil, add parsley, thyme, or oregano. I like dill and chives on mine. My husband likes the more American butter, garlic salt and chives on his Bazlama.
  • Cook's Tip!
    By the way, these Bazlama make wonderful pizzas. Leave them plain and make your pizza as you normally would make with a premade pizza crust.
  • 14
    Here is how it looks.
  • 15
    Just look at that elasticity! Split it in half and try it with pastrami inside the pocket. Yum!