Looking for a flatbread that is even softer than your regular Naan? This recipe for Bazlama, often introduced as ‘Baslana‘ in regional magazines, is a traditional Turkish ‘village bread’ that has become a global favorite. What makes this bread truly special is its incredible pillowy texture and the addition of yogurt to the dough, which keeps it moist for hours. Whether you enjoy it plain with butter or use it as a base for a quick pizza, Bazlama is a versatile addition to any meal.

A brief note on the cultural significance of Bazlama

Bazlama is often called “Village Bread” (Köy Ekmeği) because its origins are rooted in the rural heartlands of Anatolia, Turkey. It’s closely linked to the social life of village women too, who, for many centuries, used to gather around communal outdoor ovens or large iron griddles called Saj to bake these large, pillowy rounds. They made breads from simple pantry staples like flour, water, and leftover whey or curd to ensure nothing went waste.

They included curd in this main course, which is a signature of Turkish dishes. Curd is used to tenderize the gluten, ensuring the bread remains soft even after it cools. A perfect bread for travelers and shepherds to carry, Bazlama became everyone’s favourite. Comparing thin Middle Eastern flatbreads like Pita, this bread is thick and has a “spongy” crumb.

In Turkish culture, Bazlama is a symbol of hospitality and is most famous for its role in the “Kahvaltı” (the legendary Turkish Breakfast). Either as a classic breakfast or a butter pocket, Bazlama is served in different styles. Nowadays, it is also used as a sandwich base or a quick pizza crust. You can also serve it with any side dish of your choice.

Comparing Indian cooking traditions, it mirrors our own tradition of the “Sanjha Chulha” (community kitchen), where families in North India gather for fresh Tandoori Rotis or Naan. Its ingredients and preparation are also quite similar to a few Indian flatbreads. 

Baslana or Bazlama recipe

Ingredients for Bazlama:

  1. Maida – Two cups
    Salt – To taste
    Sugar – 1.5 small spoons
    Yeast – 1.5 small spoons
  2. Oil – 3 big spoons
    Hot water – 150 ml
    Sour-less thick curd – 150 ml
  3. Butter – A little
  4. Garlic and coriander leaves chopped fine – to decorate

How to prepare Bazlama?

  1. Take ingredients 1 in a bowl and mix well.
  2. Add ingredients 2 and knead well to prepare the dough.
  3.  Cover it using a moist cloth and allow it to rise. It can take 2 to 3 hours.
  4. When the dough rises and the volume increases, knead it once again.
  5. Divide the dough into 5 or 6 equal parts, and make balls.
  6. Spread them into thick, round shapes.
  7. Cook them in a preheated tawa. Flip both sides.
  8. Grease both sides with butter and decorate with coriander leaves and garlic.

Courtesy: Vanitha Magazine, May 11-24, 2024

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