Easy Bazlama - Turkish flatbread
Easy Bazlama - Turkish flatbread

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, easy bazlama - turkish flatbread. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simple, easy and soft pan bread; Bazlama. This simple flatbread gets its tang from yogurt. All Reviews for Bazlama - Turkish Flat Bread.

Easy Bazlama - Turkish flatbread is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Easy Bazlama - Turkish flatbread is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook easy bazlama - turkish flatbread using 10 ingredients and 13 steps. Here is how you can achieve that.

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

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. When my grandpas were alive, we used. Easy Turkish Pan Bread Recipe - Leavened Bread Bazlama.

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

Simple, easy and soft pan bread; Bazlama. This delicious flat bread hails from Turkey. Bazlama is a simple village bread that I learnt in Turkey, where it is cooked in an outdoor oven. In your home it can be made with ease using a heavy cast iron pan on the hob. Bazlama is a Turkish flatbread that is traditionally cooked in an outdoor oven and served warm.

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