Bazlama – Turkish flatbread
Bazlama flatbreads have two puffed-up sides that contain an empty interior. They are soft, tasty and a great replacement for utensils to scoop up the food. This traditional Turkish flatbread goes great with barbecue as well.
Ingredients
- Flour (All-purpose) - 500g
- Water - 170g
- Yogurt (plain) - 180g
- Fresh Yeast or Dry Yeast - 20g or 10g (1 tbsp)
- Salt - 10g (2 tsp)
- Sugar - 10g (1 tbsp)
- Oil - 10g (1 tbsp)
- Butter
Instructions
- Dissolve the yeast in a few spoonfuls of water. Sift in the flour, and set 4 spoonfuls of it aside. Add sugar, salt, water, yogurt and finally, the dissolved yeast. Mix the ingredients with hand or with a wooden spoon and then work the dough well before adding any additional flour. Once the dough has been formed, gradually add the remaining flour and work the dough into a ball.
- Grease the dough with oil and leave covered to rest for an hour at room temperature.
- Divide the dough into 4 pieces of 220g each.
- Form the balls and leave them covered for 10min
- Use the rolling pin to spread the dough into a 25cm diameter disc
- Set the pan for 5 min at high temperature to warm up.
- Bake the dough at the preheated pan for about 30sec, until the bubbles start to form on the surface and then flip the bread to bake the other side. After 30sec flip it back again. Let the bread puff up and turn it once more to make the other side crispy as well.
- While still warm, grease the bread with some butter on each side.
