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Bazlama is a traditional type of bread in Turkey.

Bazlama

Turkish leavened flatbread with a soft, fluffy inside and crisp outside

Photo: Noumenon, Public domain, via Wikimedia Commons

Bazlama is a round, leavened flatbread from Turkey, made with wheat flour, yogurt, water, salt, and yeast. It is soft and fluffy inside, with a slightly crisp surface, and is usually eaten fresh, often at breakfast. Bazlama is especially popular in rural areas and is sometimes called 'village bread.'

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  • Bazlama is a leavened flatbread from Turkey
  • It is soft and fluffy inside with a crisp exterior
  • Yogurt in the dough gives a slight tangy taste
  • Usually eaten fresh, especially at breakfast
  • Known as 'village bread' in rural Turkey

What is Bazlama?

Bazlama is a round, leavened flatbread from Turkey, about 2 cm thick and between 10 and 25 cm across. Its dough includes wheat flour, yogurt, water, salt, and yeast. The yogurt gives the bread a slight tang. When baked, bazlama has a soft, fluffy interior and a lightly crisped outside. It is usually eaten fresh, and its shelf life ranges from a few hours to a few days, depending on how it is stored.

Where does Bazlama come from?

Bazlama comes from Turkey and is a staple in Turkish cuisine. It is especially common in rural areas, where it is often called 'village bread.' The bread's popularity in the countryside has made it a familiar part of daily meals, and its simple ingredients reflect the traditional foods of the region.

How is Bazlama made?

To make bazlama, wheat flour, yogurt, water, salt, and yeast are mixed into a dough. The dough is left to ferment for two to three hours. After rising, pieces weighing about 200 to 250 grams are shaped into balls, then rolled out into flat rounds. These are baked on a hot stove, with each side fried until the bread is cooked through and lightly crisped.

How and when is Bazlama eaten?

Bazlama is usually eaten fresh, often as part of a Turkish breakfast. It is served plain or with accompaniments such as cheese, olives, or spreads. The bread is enjoyed for its soft texture and mild, slightly tangy flavor. In rural areas, it is a daily staple and may be eaten at other meals as well.

Kinds of Bazlama

The sources do not describe specific regional or modern variations of bazlama, but its size can range from small rounds to larger ones, and it is sometimes known as 'village bread' in rural Turkey.

What Bazlama means

Bazlama is closely tied to rural life in Turkey, where it is a common everyday bread. Its association with traditional breakfasts and its role as 'village bread' highlight its importance in Turkish food culture. The bread's freshness and short shelf life mean it is often made and eaten the same day.

Questions people ask about Bazlama

What is bazlama made of?

Bazlama is made from wheat flour, yogurt, water, salt, and yeast. The yogurt adds a slight tanginess to the bread.

Where does bazlama come from?

Bazlama comes from Turkey and is especially popular in rural areas, where it is sometimes called 'village bread.'

What does bazlama look and taste like?

Bazlama is a round flatbread about 2 cm thick, with a soft, fluffy inside and a slightly crisp outside. It has a mild, slightly tangy flavor from the yogurt.

When is bazlama usually eaten?

Bazlama is most often eaten fresh, usually as part of a traditional Turkish breakfast, but it can also be enjoyed at other meals.

How is bazlama cooked?

The dough is rolled into flat rounds and baked on a hot stove, frying on both sides until cooked and lightly crisped.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Bazlama", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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