500g (about 4 cups) Bread Flour or All-Purpose Flour (Bread flour gives a slightly chewier crumb, but AP flour works beautifully)
7g (1 packet) Instant Dry Yeast
2 tsp Granulated Sugar (feeds the yeast for maximum rise)
1.5 tsp Fine Sea Salt
The Tenderness Trio:
300ml (1 ¼ cups) Warm Whole Milk *(about 110°F/43°C – warm to the touch, not hot)*
60ml (¼ cup) Extra Virgin Olive Oil (plus more for coating)
120g (½ cup) Plain Greek Yogurt or Turkish Strained Yogurt (the secret ingredient for softness and a slight tang)
For Baking & Finishing:
Extra flour for dusting
2 tbsp Unsalted Butter, melted (optional, for brushing)
Sesame seeds, nigella seeds, or dried oregano for topping (optional)
The Foolproof, Step-by-Step Master Method
Step 1: Activate & Combine (5 minutes)
In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5-7 minutes until frothy—this is your proof that the yeast is alive and ready. Then, whisk in the olive oil and yogurt until smooth.
Step 2: Form the Dough (8 minutes)
Add the flour and salt to the wet ingredients. Mix with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface. Knead for 6-8 minutes by hand (or 4-5 minutes in a stand mixer with a dough hook) until the dough is incredibly smooth, elastic, and only slightly tacky. It should feel soft like a baby’s cheek.
Step 3: The First Rise – Create Pillowy Potential (1 hour)
Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
Step 4: Shape & Second Rise (30 minutes)
Punch down the risen dough. Divide it into 6 equal pieces for smaller, individual breads (classic Bazlama) or 2 pieces for larger, tear-and-share loaves. Shape each into a smooth ball. On a floured surface, use a rolling pin to roll each ball into a circle or oval, about ¼-inch (½ cm) thick. Place the shaped dough on parchment-lined baking sheets, cover again, and let rest for 30 minutes.
Step 5: The High-Heat Bake – Create the Signature Puff & Char (6-8 minutes)
Preheat your oven to its highest setting (500°F/260°C or higher) with a baking steel, pizza stone, or an inverted heavy baking sheet placed on the middle rack. Heat is non-negotiable for the iconic puff.
Just before baking, you can gently prick the surface of the dough with a fork to prevent giant air pockets (optional). Carefully transfer the dough rounds (one or two at a time) onto the preheated surface.
Bake for 6-8 minutes until they are spectacularly puffed, with golden-brown spots and a set crust.
Step 6: The Final Touch – Keep Them Soft
Remove the breads and immediately place them in a clean kitchen towel or a bread basket, covering them completely. This traps steam and ensures they stay soft and pliable. For an extra layer of flavor, brush the hot surfaces with melted butter and sprinkle with your seeds of choice.
Pro Chef Secrets for Absolute Perfection
The Yogurt Key: Full-fat yogurt is essential for richness and tenderness. For the most authentic flavor, seek out Turkish or Greek strained yogurt.
Stovetop Method (Traditional): For a more authentic char, cook the rolled dough in a dry, very hot cast-iron skillet or griddle over medium-high heat for 2-3 minutes per side, until puffed and speckled with brown spots.
The Storage & Reheating Hack: Store cooled bread in a sealed plastic bag at room temp for 2 days. To revive it like fresh: Lightly sprinkle with water and warm in a 350°F (175°C) oven for 3-5 minutes, or toast briefly in a dry skillet.
Flavor Variations: Add 1 tsp crushed dried rosemary or thyme to the dry ingredients, or mix 2 tbsp of za'atar into the olive oil for brushing.
How to Serve: From Simple Snack to Feast Centerpiece
This bread is your culinary canvas.
The Ultimate Meze/Dip Vehicle: Serve warm with Fresh Hummus, Baba Ganoush, Muhammara (spicy red pepper dip), or thick, creamy Turkish yogurt with olive oil and mint.
The Wrap of Your Dreams: Fill with spiced grilled chicken (Tavuk ÅžiÅŸ), lamb kofta, fresh herbs, tomatoes, and a drizzle of garlic sauce.
The Soup & Stew Soulmate: There is no better tool for cleaning a bowl of lentil soup (Mercimek Çorbası) or a rich beef stew.
The Perfect Breakfast: Dip in sunny-side-up eggs with spicy sausage (Sucuk) or spread with honey and clotted cream (Kaymak).
This Fluffy Turkish Bread isn’t just a recipe—it’s a gateway to warmth, sharing, and unforgettable flavor. It proves that the most extraordinary foods often come from the simplest, most honest ingredients. So, roll up your sleeves, feel the dough come to life in your hands, and get ready to earn the ultimate compliment: “You MADE this?!”
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