Easy Bazlama - Turkish flatbread
Easy Bazlama - Turkish flatbread

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy bazlama - turkish flatbread. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bazlama - Turkish Flat Bread Bazlama - Turkish Flat Bread. While the flatbread is resting pre-heat a skillet or griddle until hot. When the skillet is hot add bazlama flatbread dough circle in the pan (no oil or butter required).

Easy Bazlama - Turkish flatbread is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Easy Bazlama - Turkish flatbread is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have easy bazlama - turkish flatbread using 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Easy Bazlama - Turkish flatbread:
  1. Get 250 g plain flour
  2. Take 75 ml warm water
  3. Make ready 75 ml warm milk (ideally whole milk)
  4. Take 1 tsp white sugar
  5. Prepare 1 tsp dried yeast
  6. Prepare 1 tsp salt
  7. Get 2 tbsp olive oil
  8. Make ready Topping Options:
  9. Prepare Olive oil + zatar
  10. Prepare Butter + Sumac

The ingredient list for this Bazlama is, like most flatbreads, super simple: yeast, sugar, water, flour, yogurt, and salt. Turkish Flat Bread -known as bazlama is a traditional bread similar to naan bread, generally baked over wood fire in villages. This bread is mostly identified with village life because of the simple ingredients needed for the recipe: flour, salt, water and yeast. Combine the yeast, sugar, and water into a medium-large bowl and stir well.

Steps to make Easy Bazlama - Turkish flatbread:
  1. Add the water, sugar and yeast to a bowl. Leave for 5-10 minutes to combine and "bloom". You should see some tiny bubbles forming as the yeast activates.
  2. In a separate bowl, combine the flour and salt
  3. Add the warmed milk and 1 tbsp olive oil to the water & yeast mix, stir and add to the bowl with the flour gradually as you stir the flour with a metal spoon (to avoid excessive sticking)
  4. The dough should form a sticky, but workable mass. Knead for 5 minutes and the dough will become smoother and more elastic. As you knead, combine dry flour from the outside of the bowl if you have any.
  5. Add a further table spoon of oil and ensure the dough is covered. this prevents the dough drying out when proving. Cover and leave for approximately 1 hour, until the dough has doubled in size.
  6. Remove the dough from the bowl, flatten slightly and cut into 8 pieces
  7. For each of the pieces, place in your palm and using the other hand draw the outside of the dough towards the top and roll in. The goal is to end up with a smooth surface on the outside, other than the minor seam where you pinched.
  8. Let the dough rest for 10 minutes.
  9. Start heating your pan - medium-high heat. - - Using a floured rolling pin, lightly floured work surface and further pinch on top of the dough ball, roll each ball out into approx 12-14cm rounds.
  10. Roll each disk for a second time directly before cooking, roll the disks out to 14-15 cm. They will have contracted somewhat since the first rolling, so the second rolling prevents them contracting as much when you place them on the pan.
  11. To cook, place in the pan without any oil. Cook for 30 seconds on the first side, 30 seconds on the second side, then back over - you should start to see the bazlama puff up (pictured). If it partly puffs, use a spatula to apply some gentle pressure to help expand the bubble as much as possible.
  12. 2 options to top: - 1) Lightly butter and add sumac - 2) Mix olive oil and zatar and spread
  13. Serve immediately

Bazlama is also known as "village bread" as it's often sold in stands at Turkish markets. One of the distinctions of Bazlama is that it's made with Greek yogurt, making the bread super tender and giving it a tasty tang. The ingredient list for this Bazlama is, like most flatbreads, super simple: yeast, sugar, water, flour, yogurt, and salt. Greek Yogurt Turkish Flatbread (Bazlama) This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!

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