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Bazlama Bread Recipe


Bazlama Bread Recipe

Since I shared the sourdough bazlama recipe before, one of the most desired recipes was the bazlama recipe made with store bought yeast. It was actually one of the recipes I wanted to share the most. Because it is one of the easiest bread recipes. Especially short cooking time and being edible as soon as cooked saves lives in emergency situations. In baked breads, you should pre heat the oven, the breads take longer to bake, and in order not to have doughy texture, they must be allowed to cool before eating. Bazlama is not like that. Prepare, cook and eat. There is no extra waiting time for any of these.

The consistency of the bazlama dough

In pastry recipes there is a term as knead until you obtain a dough that does not stick to your hand. This term does not apply to this recipe. The dough is a little runny. Therefore, it tends to stick to the hand. But after doubling, it comes together and does not cause any problems during shaping. By touching as little as possible with your hand while kneading, in other terms kneading fast will help you to overcome the dough without getting tired.

Bazlama Bread Recipe

Things to consider when cooking bazlama

It takes a short time to cook but it is a bit risky as it cannot be kept at a constant temperature like in the oven. The risk is that the inside of the bazlamas may not be cooked well. To reduce this risk, you should be careful with a few things. First of all, make sure to heat the pan in advance and put even the first bazlama into pre heated pan. Never keep the heat constant, do not try to keep it. Change according to the reaction of the bazlama. If it turns brown in a very short time, decrease the heat a little, if it is not cooked even though you wait too long, increase the heat, for example. Use a good quality, thick pan. Thin-bottomed pans transmit the heat very quickly, the outside of the bazlama is cooked immediately and even starts to burn, but the inside remains raw because it cannot reach the heat inside in such a short time.


With these ingredients, you can obtain 4 medium sized bazlamas. You can increase the ingredients proportionally to increase the portion. While increasing the portion of yeast dough, if you adjust the amount of yeast according to the recommended amount on the yeast package, you will get better results.

Bazlama Bread Recipe

Enjoy the recipe…


  • 3-3.5 cups of white flour,
  • 1.5 cups of luke warm water,
  • 1 teaspoon of instant yeast,
  • 1 teaspoon of sugar,
  • 1 teaspoon of salt.


  1. Mix water, yeast and sugar in a deep bowl,
  2. Add the flour little by little and start mixing,
  3. After adding almost half of the flour, add the salt and knead together with the flour,
  4. Gradually add the remaining flour by controlling the consistency of the dough and knead it until you get a very soft, sticky dough,
  5. Gather the dough and cover it and let it rest until it doubles (30-45 minutes),
  6. Knead and fold the dough and divide it into 4 pieces,
  7. Take one of the pieces and cover the others,
  8. Roll the one you took by hand or with a roller on the floured counter, and rest for 10 minutes.,
  9. Heat a non-stick pan on the stove and place the rolled dough into the pan and cook both sides until golden brown,
  10. While it is cooking, roll and rest one of the other pieces and cook right after the first one,
  11. Roll, rest and cook other pieces with the same cycle,
  12. Cool the bazlamas on a wire rack.

Bon Appetit…


  1. This recipe is nonsense. DO NOT WASTE YOUR TIME ON IT. The proportions are all wrong, producing a gooey, runny dough impossible to roll into shape.-10 ⭐️

    • That’s the consistency that the dough should have (see the notes above the recipe). If you don’t have enough experience with yeast dough, it could have been hard to control for you.

  2. I have a question. Is this the type of bread that is served on the Resurrection Ertugrul Show when they are having meals?

    I was getting a bread very much like this here in NYC but it didn’t last long. The bakery quickly stop making it.

    Thank you.

  3. Hi,

    I just made it yesterday but I couldn’t make it rise properly, only the last one seemed to rise, but it got stuck half-way, is there any tip you could give us to make it rise.

    Thank you so much for the recipe.

    • If the dough itself rises, then the bazlamas rise, but of course the heat is as important as it also. You could have used very high heat. If so, the dough cooks way before finding time to rise. I use an electric induccion stove top which has 9 levels of heat. I cook the bazlamas on 7. You can set the heat accordingly even if you use a gas stove top.

  4. These are awesome. The first 3 small ones I cooked were ok. One was over cooked, one under cooked and one too thin. The fourth one was perfect along with all the rest. I’ve never cooked bread in a skillet before so there was a learning curve. But I passed with an A+++ according to my family. It was rainy today so there was app 3 T flour I didn’t use. Last time I used it all.
    Thank you for taking the time to post this bread. We have had it in restaurants but they called it Pita. I’m not a fan of most pita bread. Again yummy and thanks.


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