Bazlama (Turkish Flatbread)
User Reviews
5
Bazlama (Turkish Flatbread)
Description
Bazlama starts by activating yeast with sugar and water, then whisking in yogurt and adding flour and salt to create a dough that is soft yet slightly sticky. After kneading to proper consistency, the dough rests and rises until doubled, which may take up to an hour depending on room temperature.
Once risen, the dough is divided and rested again before rolling into medium-thin rounds. Cooking occurs on a heated surface on the stovetop, where bubbles form on the surface within about a minute, indicating progress. The bread is cooked evenly on both sides, developing golden spots and a soft crumb with slight chewiness.
Bazlama serves well as a table bread for meals or for wraps. It can be reheated wrapped in foil in an oven at 190° C (375° F) and kept in the fridge for up to three days when prepared in advance. Adjustments in hydration and cooking times may be needed based on kitchen conditions.
Ingredients
- 300 ml water tepid
- 1 teaspoon sugar
- 1 teaspoon dried yeast or 10 grams of fresh yeast, fast action
- 100 g PLAIN yogurt natural
- 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.
Notes
- Adjust the water gradually to achieve a soft and slightly sticky dough, as humidity affects the amount needed.
- Modify cooking times based on your stove; if bubbles don’t appear within 45 seconds to 1 minute, increase heat, and lower if the base browns too quickly.
- Dough can be prepared up to 3 days in advance and stored refrigerated; bring to room temperature before shaping and cooking.
- Reheat leftovers wrapped in foil in a 190° C (375° F) oven for 7-8 minutes.
- Using a kitchen scale for dividing dough balls helps achieve consistent sizes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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