Turkish Flatbread | Turkish Flatbread (Bazlama/No Oven Pita Bread) Recipe

I made a chewy and fluffy flat bread. Last time I made it by mixing half-and-half wheat flour and half-strong flour, but this time I made it using strong flour, and it swells much better and is chewy. Flatbread is really delicious when you fill it with stir-fried meat and vegetables as a meal replacement. I like to eat it without putting anything on it, but it tastes like oven-fired pizza dough. I think it has the charm of making it over and over again because it is useful and tastes good.

▶About 8 servings.


130g Warm water

120g Warm milk

25g Sugar

6g Salt

6g Dry yeast

400g Bread flour

20g Olive oil



Melted unsalted butter

Crushed red pepper


1. Pour warm water and warm milk (about 40 degrees) into a bowl, add sugar, salt, yeast, and olive oil and mix.

2. Add strong flour, mix with a spatula, and knead by hand for about 7 minutes to form a smooth mass.

3. Put it in a bowl, cover it, and ferment it in a warm place for about 1 hour until the dough doubles to 2-3 times.

4. Take out the dough, remove the gas, cut it into 8 equal parts, circle it, cover it with cling wrap, and ferment it for the second time for about 15 minutes.

5. Take out the dough one at a time, press it with your hands to remove gas, and roll it out with a rolling pin to about 15~16cm.
(If you stack the rolled-up dough on top of it, it may stick to each other, so keep it separate)

6. Preheat the frying pan and bake it over medium heat. When air bubbles rise slightly on the top, turn over and press while moving to distribute the heat evenly.

7. Turn it over and when it starts to rise, reduce the heat to low and cook it evenly by moving it around.

8. Brush with butter (or olive oil) and sprinkle with parsley and crushed red pepper.