Bazlama Recipe (Turkish Flatbread)
Fluffy and soft Bazlama bread is a great addition to any breakfast, lunch, or dinner table. This is a simple and straightforward recipe that will give you a versatile pan-fried flatbread everyone will love.
Servings: 8
Ingredients
- 3 cups All-purpose flour
- 1 tsp Salt
- 1 tsp Sugar
- 2 1/4 tsp Instant yeast
- ½ cup Whole milk yogurt
- ¾ cup Water warm
- 1 tbsp Olive oil
Instructions
- In a large bowl mix the flour, salt, sugar, instant yeast, yogurt, water and olive oil using a wooden spoon. Transfer the dough to a clean surface and knead until the dough comes together, is pliable and bounces back when poked.
- Place the dough in a bowl and cover with plastic wrap and a kitchen towel. Place the bowl in a draft-free space such as an off oven for 1 hour to double in size.
- After one hour transfer the dough to a clean surface. Divide it into 8 pieces using a bench scraper or a knife. Roll out each piece into 1/4 inch thick disk.
- Cover the dough disks with a clean kitchen towel and let them sit for 15 minutes. Meanwhile, heat a nonstick pan over medium high heat.
- Place one of the dough disks in the pan once it's hot. Cook for 1 to 2 minutes until it's golden brown. Flip and cook for another minute on the other side.
- Wrap the cooked bazlama in a kitchen towel to keep them soft. Brush with melted butter or olive oil if desired.
Video
Notes
Use Warm Water: Ensure the water you use to activate the yeast is warm but not hot. Ideal temperatures are between 100°F and 110°F (38°C to 43°C). Water that's too hot can kill the yeast, while water that's too cold can slow down the activation process.
Knead Well: Knead the dough for at least 5 to 7 minutes until it becomes smooth and elastic. This helps develop the gluten, giving the Bazlama a tender and chewy texture.
Let it Rest: After kneading, allow the dough to rest in a warm, draft-free area to rise and double in size. This will ensure a soft and airy texture once cooked.
Roll Thinly: Roll out the dough to about ¼-inch thickness. This ensures that the flatbread cooks evenly without being too thick or doughy in the center.
Preheat the Pan: Before cooking, ensure the pan or griddle is preheated to medium-high heat. This helps achieve the desired golden-brown crust and prevents sticking.
Keep Warm: To keep the Bazlama warm and soft after cooking, cover them with a clean kitchen towel. This helps retain moisture and prevents the bread from drying out.
Nutrition
Calories: 208kcal | Carbohydrates: 38g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 302mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 2mg