Polydish city guide

Best Bazlama in New York

“A two-centimeter pillow of yogurt-leavened dough, turned golden on both sides over direct heat.”

Bazlama

What the real thing tastes like

Bazlama is a leavened, circular flatbread from Turkish cuisine with a soft, fluffy texture and slightly crisp exterior. It is made from wheat flour and yogurt (adding a slight tanginess) and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After mixing and fermenting for two to three hours, a 200-250 gram piece of dough is made into balls, then rolled out flat and baked on a hot stove. During baking, the bread is turned over and fried on both sides. After baking, it is generally consumed fresh and is often served as part of a traditional Turkish breakfast. Bazlama is sometimes referred to as "village bread" due to its popularity in rural areas of Turkey. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.

0 voices, one story

Bazlama is a Turkish flatbread that lives in that perfect pocket between soft and crisp—a two-centimeter-thick round that puffs with gentle fermentation and yogurt's subtle tang. Born from wheat flour and yogurt, then turned by hand on a hot stove until both sides catch warmth, it arrives at the table still warm and meant to be eaten that way. Its simplicity anchors Turkish breakfasts, especially across rural kitchens where this "village bread" remains a daily staple.

Order it here when it has

  • soft fluffy interior
  • slightly crisp exterior
  • slight yogurt tanginess
  • traditional breakfast role

Walk away when you see

    Restaurant-level rankings for New York land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

    Bazlama on Polydish →