This wonderful Turkish bread, a skillet bread, is one of our go-to flatbread recipes, and it’s for everybody: easy to make and easy to love. Each step just takes a few minutes. No kneading necessary. And no oven.
One more thing: this bread can be amazing even after a day or two, or thawed from the freezer. A touch of heat on the skillet refreshes its texture beautifully – like freshly made. See the recipe notes for tips.
Homemade flatbread is a major upgrade from store-bought. And the simplicity of this Turkish bread can change the way you look at making fresh bread. If you’ve never made bread before, this recipe is an excellent way to begin. And if you’ve never made flatbread… well, you’ve been missing out!
Turkish bread is known as ekmek in Turkey, and Bazlama is a Turkish flat bread similar to Greek pita that is traditionally cooked on a sac (pronounced sazh) in Turkish, or saj in Arabic, a convex pan that looks similar to an upside down wok. But you can get excellent results on a cast iron griddle or skillet.
My husband has become more of the expert bread baker in the family. I like making bread too. It’s just that he is a bread making machine! I mean he never tires making it. And I never tire eating it. He makes this flatbread, along with Greek pita, especially a lot. I think it’s his sweet response to my extreme enthusiasm. I absolutely love his flatbreads for their fabulous taste and texture—fluffy, floppy—everything I like. And this is how he makes them.
Ingredient Notes
This Turkish bread is made with a combination of bread flour, a touch of whole wheat flour, milk, water and yeast, and brushed with extra virgin olive oil. Below are a few notes on options:
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