For the Dough:
4 cups all-purpose flour (about 500g), plus more for dusting
2 teaspoons salt
2 teaspoons sugar
2 teaspoons instant yeast (or active dry yeast)
1½ cups warm milk (about 110°F / 45°C)
¼ cup warm water
¼ cup olive oil (plus more for brushing)
For Topping (Optional):
Nigella seeds (black seed) – traditional
Sesame seeds
Flaky sea salt
Fresh or dried herbs
The Method: Mix, Rise, Shape, Bake
Step 1: Activate the Yeast (If Using Active Dry)
If using active dry yeast, combine warm water, a pinch of sugar, and yeast in a small bowl. Let sit for 5-10 minutes until frothy. If using instant yeast, you can skip this step and mix it directly with the flour.
Step 2: Mix the Dough
In a large bowl or the bowl of a stand mixer, combine:
Flour
Salt
Sugar
Instant yeast (if using)
Add warm milk, olive oil, and warm water (and the yeast mixture if using active dry). Mix until a shaggy dough forms.
Step 3: Knead
Knead the dough for 8-10 minutes by hand or 5-7 minutes with a dough hook until smooth, soft, and elastic. The dough should be tacky but not sticky—add a little flour if needed, but don't overdo it.
Step 4: First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1-1½ hours.
Step 5: Divide and Shape
Punch down the dough and divide into 6-8 equal pieces (for smaller breads) or 4 larger ones. Shape each piece into a smooth ball by pulling the edges underneath. Cover with a towel and let rest for 10-15 minutes.
Step 6: Roll Out
On a lightly floured surface, roll each ball into a round about ½-inch thick. Don't roll too thin—they need to puff up.
Step 7: Second Rise
Place the rolled rounds on a parchment-lined baking sheet, cover lightly, and let rise for 20-30 minutes. They'll puff slightly.
Step 8: Preheat and Prepare
Preheat your oven to 475°F (245°C) – yes, hot! If you have a pizza stone or baking steel, place it in the oven to heat. Otherwise, use an inverted baking sheet.
Step 9: Bake
Carefully transfer the breads (as many as fit) to the hot stone or baking sheet. Bake for 5-7 minutes, until puffed and lightly golden with some brown spots.
Step 10: Brush and Serve
Remove from oven and immediately brush with olive oil. Sprinkle with nigella seeds, sesame seeds, or flaky salt if desired. Serve warm.
Pro-Tips for Bread Perfection
1. Warm Milk Is Crucial
Cold milk won't activate the yeast properly. Too hot will kill it. Aim for bathwater temperature (110°F).
2. Don't Skimp on Kneading
Proper kneading develops gluten, which gives the bread its structure and softness. The dough should be smooth and elastic.
3. Roll Evenly
Try to roll to an even thickness so the bread puffs uniformly.
4. Hot Oven Is Essential
That high heat creates steam quickly, making the bread puff up. Don't reduce the temperature.
5. Work in Batches
If your oven is small, bake in batches. Keep rolled, unbaked breads covered so they don't dry out.
6. Serve Warm
These are at their absolute best fresh from the oven. If you must reheat, wrap in foil and warm in a 350°F oven for 5-10 minutes.
Endless Variations
Garlic Herb Bread:
Add 2 minced garlic cloves and 2 tablespoons chopped fresh parsley or dill to the dough.
Za'atar Bread:
Brush baked bread with olive oil and sprinkle generously with za'atar spice blend.
Cheese-Stuffed Bazlama:
Divide dough into larger pieces. Roll each into a circle, place a handful of feta or mozzarella in the center, fold edges to seal, then gently roll flat again. Bake as directed.
Whole Wheat Version:
Replace half the all-purpose flour with whole wheat flour. Add an extra tablespoon of water if needed.
Spiced Bread:
Add 1 teaspoon cumin seeds and 1 teaspoon black pepper to the dough.
Sesame Bread:
Press sesame seeds into the top of each round before baking.
What to Serve It With
Olive oil and za'atar – Classic Middle Eastern breakfast
Hummus, baba ganoush, or tzatziki – The perfect dipper
Grilled meats and kebabs – Essential for sopping up juices
Soups and stews – Tear and dip into lentil soup or stews
Cheese and olives – A simple, satisfying meal
Butter and honey – For a sweet breakfast treat
Storage and Reheating
Room Temperature:
Store in an airtight container or wrapped in foil for up to 2 days. The texture softens but remains delicious.
Freezer:
Wrap cooled breads tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature.
Reheating:
Oven: 350°F for 5-8 minutes, wrapped in foil.
Skillet: Warm in a dry skillet over medium heat for 1-2 minutes per side.
Not recommended: Microwave (makes them tough).
Your Turkish Bread Questions, Answered
Can I make this without a stand mixer?
Absolutely! Knead by hand—it's great exercise and only takes 8-10 minutes.
Can I use bread flour instead of all-purpose?
Yes! Bread flour will give even more structure and chew.
My bread didn't puff. What went wrong?
Either the oven wasn't hot enough, the dough was over-proofed, or it was rolled too thin. Next time, crank the heat and check your timing.
Can I cook these in a skillet like traditional bazlama?
Yes! Traditional bazlama is often cooked in a dry skillet or griddle. Cook over medium-high heat for 2-3 minutes per side until puffed and golden.
Can I double this recipe?
Yes! Make a double batch and freeze half.
What's the difference between bazlama and pide?
Bazlama is a thick, round, flatbread often cooked on a griddle. Pide is typically an oval, boat-shaped bread that can be topped or stuffed. This recipe works for both.
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