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Turkish balloon bread bazlama puffed flatbread cooked in pan

Turkish Balloon Bread (Bazlama)

Soft and fluffy Turkish balloon bread that puffs perfectly on a pan. Easy, authentic, and delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 35 minutes
Course Bread
Cuisine Turkish
Servings 6 servings
Calories 210 kcal

Ingredients
  

  • 500 g all-purpose flour
  • 300 ml warm water
  • 7 g instant yeast
  • 100 g Greek yogurt
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil optional
  • Butter for brushing optional

Instructions
 

  • In a bowl, combine warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy to activate the yeast.
  • Add yogurt, flour, and salt. Mix until a soft and slightly sticky dough forms. This texture ensures soft and airy bread.
  • Knead the dough for 8–10 minutes until smooth and elastic. Proper kneading develops gluten, which is essential for the balloon effect.
  • Cover the dough and let it rest for 1 hour until doubled in size. This step creates the air pockets needed for puffing.
  • Divide the dough into 6 equal pieces and roll into medium-thick rounds. Avoid rolling too thin.
  • Heat a heavy pan or cast iron skillet over medium-high heat until very hot.
  • Place one dough piece onto the hot pan and cook for 1–2 minutes until bubbles form.
  • Flip the dough and allow it to puff up completely. Do not press it down, as this prevents the balloon effect.
  • Remove from the pan and cover with a clean towel to keep the bread soft.
  • Repeat with remaining dough and serve warm.

Notes

  • High heat = non-negotiable
  • Dough must stay soft (not dry)
  • Yogurt is key for authentic texture
  • Works best with cast iron
For best results, use high heat and allow the dough to fully rise before cooking. Slightly sticky dough creates softer bread. Avoid adding too much flour, as it can make the bread dense instead of fluffy.