This Mugla-style bazlama pairs bread with tomato, olives, and cheese in an easy hot pastry.
10 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Open the flatbreads through the middle and lightly brush the inner surfaces with olive oil.
Dice the tomatoes and drain their seedy juice.
Mix the olives, cheese, tomatoes, and thyme in a bowl.
Divide the filling inside the flatbreads, without overfilling so it does not spill in the pan.
Heat the flatbreads in a pan for 6 minutes, turning them, and serve warm when the cheese softens.
💡 Tip: Removing the tomato seeds reduces how much the center of the flatbread becomes wet.
🍽️ Serving suggestion: Serve the olive tomato flatbread open-faced, leaving the white cheese and olives on top.
~252
kcal calories
9
g protein
27
g carbs
11
g fat
3.8g
Sugar
2.7g
Fiber
700.2mg
Sodium
5.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?