Bazlama (Turkish Flatbread)
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5.0
75 reviews
Excellent
Bazlama (Turkish Flatbread)
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This pillowy and delicious Turkish bread is very easy to make and extremely delicious!
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Ingredients
- 300 ml tepid water
- 1 teaspoon sugar
- 1 teaspoon fast action dried yeast (7g) (or 10 grams of fresh yeast)
- 100 g plain natural yogurt
- 550 g strong white flour (plus some extra for dusting)
- ½ tablespoon salt (12 g)
- butter (for brushing)
Instructions
- Combine the yeast, sugar, and water into a bowl, and stir them well.
- Let the yeast activate for 5-10 minutes until the mixture is foamy and bubbly.
- Whisk in the yogurt then add ¾ of the flour along with the salt. Mix all together to form a dough.
- Gradually add the remaining flour until you get the right consistency and knead it for a few minutes until you get a soft and slightly sticky dough.
- Cover the bowl and let the dough rise until it doubles the size. The rising time depends on the temperature of the room and it might take up to an hour.
- Divide the dough into 4 equal pieces around 235 grams each, and turn them into balls. I suggest using an electronic kitchen scale in this step.
- Place the dough balls on a lightly floured surface, sprinkle some flour on top and let them rest for 10 minutes covered with a clean kitchen cloth.
- Take a dough ball and press it down. Roll it into a circle with a rolling pin about 20 cm/8" wide.
- Repeat the same with the remaining dough balls. Let the dough circles rest for another 10 minutes before cooking.
- Heat a heavy-based frying pan on medium heat and place the dough in the pan when it is hot.
- Lower the heat and cook until bubbles appear on the surface and the bottom of the dough is golden brown. This should take 4 to 5 minutes. Flip it and cook it for another 4 to 5 minutes.
- Set it aside on a plate and lightly brush it with butter. Cover the cooked bazlama with a clean kitchen cloth or tin foil to keep them warm.
- Repeat the same process with the remaining dough and serve them when they are still warm.
Equipments used:
Notes
- The most important step for fluffy Bazlama bread is to get the consistency of the dough right. Add the water gradually as the humidity of the room might change the amount of water you need. Achieving a soft and fluffy bazlama texture requires a slightly soft and sticky dough.
- Every stove cooks differently so you might have to adjust the cooking time accordingly. If you don't see the bubbles appearing on the top surface after about 45 seconds to 1 minute, increase the heat. If the underside is getting brown too fast, slightly decrease the heat.
- You can prepare the dough up to 3 days in advance. Simply let it rise and cover it with cling film before putting it in the fridge. When you want to cook, make sure you bring the dough back to room temperature before shaping and cooking.
- The easiest way to reheat your leftover flatbreads is to place them in a preheated oven to 190° (375° F) wrapped in tin foil and warm them up for 7-8 minutes.
- I suggest using an for this step but use your eyes and hands if you don't mind slightly different size bread.
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
107g
(36%)
Protein
15g
(30%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
3mg
(1%)
Sodium
886mg
(37%)
Potassium
186mg
(5%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
25IU
(1%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Bazlama
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 107g | 36% |
| Protein | 15g | 30% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 886mg | 37% |
| Potassium | 186mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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