Bazlama Recipe (Turkish Flatbread)
User Reviews
5
Bazlama Recipe (Turkish Flatbread)
Description
Bazlama Recipe (Turkish Flatbread) combines basic pantry ingredients including all-purpose flour, yogurt, instant yeast, and warm water. After kneading the dough until elastic and smooth, it is allowed to rise in a warm spot covered, doubling in size within an hour. The dough is then divided into equal pieces, rolled out to about one-quarter inch thickness, and given a brief rest before cooking. Each flatbread cooks for a couple of minutes per side in a preheated nonstick pan until golden brown. Wrapping the cooked bazlama in a towel maintains softness and warmth.
This flatbread yields a pleasantly soft, slightly chewy interior with golden surface spots that add subtle crispness. The inclusion of yogurt enriches the dough, contributing to its tender crumb. The easy pan-cooking technique requires no oven and produces consistent results.
Bazlama serves well alongside various meals or as wrap bread, benefiting from a brush of melted butter or olive oil to enhance flavor and moisture retention after cooking. Its mild taste pairs with many toppings and fillings.
For best results, use warm water at the right temperature to activate the yeast without killing it. Kneading thoroughly develops gluten for texture. After cooking, keep the flatbreads covered in a clean towel to preserve softness.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 1/4 tsp instant yeast
- ½ cup yogurt whole milk
- 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.
Notes
- Use warm water between 100°F and 110°F to properly activate the yeast without harming it.
- Knead the dough for 5 to 7 minutes until smooth and elastic to develop the right texture.
- Let the dough rise in a warm, draft-free spot until doubled in size for a soft, airy bread.
- Roll dough pieces to about 1/4-inch thickness for even cooking without a doughy center.
- Preheat the pan to medium-high heat before cooking to achieve a golden crust and prevent sticking.
- Wrap cooked bazlama in a clean kitchen towel to keep them soft and retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 302mg | 13% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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