Turkey has a range of dough-based breads that form an integral part of their cuisine. Bazlama, often referred to as "village bread" resembles a thick pita. In rural villages, traditionally cooked in a cast iron or heavy duty pan over a wood fire. Roasted on both sides until puffed and done. Eaten for breakfast with butter or olive oil alongside freshly brewed tea. The hollow centre is convenient to stuff and hold various foods in building a hearty sandwich. Also, perfect as a wrap or an accompaniment to any meal, to scoop and mop up gravies. Super soft, delicious and easy to make at home.
Like most breads, bazlama is made with flour, yeast, water and salt. Enriched with yogurt and olive oil for a tender texture. The dough is set to rise in a warm place for a couple of hours. Shaped into balls, rolled into discs that are kept to rise for 30 minutes. Then, cooked on the stovetop in a cast iron skillet until puffed and done. So satisfying and fulfilling to see them blow up like a balloon. Best of all, they are absolutely amazing in appearance and taste.
Like most breads, bazlama is made with flour, yeast, water and salt. Enriched with yogurt and olive oil for a tender texture. The dough is set to rise in a warm place for a couple of hours. Shaped into balls, rolled into discs that are kept to rise for 30 minutes. Then, cooked on the stovetop in a cast iron skillet until puffed and done. So satisfying and fulfilling to see them blow up like a balloon. Best of all, they are absolutely amazing in appearance and taste.
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  Dough risen after 2 hours  Rolled and set to rise  |   Shaped into 6 balls  After 30 mins of rising  |
Bazlama (Turkish Flatbread)
(Yields 6)
Ingredients:
3 cups all-purpose flour
3/4 cup lukewarm water
2 1/4 teaspoons (7 grams) dry yeast
1 teaspoon sugar
1/2 cup thick greek yogurt or sour cream
2 tablespoons olive oil
1 teaspoon salt
Method:
In a bowl, add lukewarm water with yeast and sugar. Stir and set aside for the yeast to foam and froth, around 5 minutes.
Add the flour, yogurt and salt to the yeast mixture. Mix to form a dough. Incorporate the oil, keep kneading until smooth and soft to the touch. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 2 hours.
Once risen, punch the dough down to deflate the air. Divide into 6 equal smooth balls with seams tightly pinched at the bottom. Cover and let balls stand for 10 minutes.
On a lightly floured surface, roll out each ball into a 7-inch circle. Cover with a tea towel and set aside for 30 minutes on a baking sheet or two.
Heat a cast iron skillet or tawa on the stovetop.
Roast each disc in batches on medium flame. The flatbread is cooked when puffed with light brown spots on both sides. Wrap in a kitchen towel to keep them soft.
Serve warm.
Note:
(Yields 6)
Ingredients:
3 cups all-purpose flour
3/4 cup lukewarm water
2 1/4 teaspoons (7 grams) dry yeast
1 teaspoon sugar
1/2 cup thick greek yogurt or sour cream
2 tablespoons olive oil
1 teaspoon salt
Method:
In a bowl, add lukewarm water with yeast and sugar. Stir and set aside for the yeast to foam and froth, around 5 minutes.
Add the flour, yogurt and salt to the yeast mixture. Mix to form a dough. Incorporate the oil, keep kneading until smooth and soft to the touch. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 2 hours.
Once risen, punch the dough down to deflate the air. Divide into 6 equal smooth balls with seams tightly pinched at the bottom. Cover and let balls stand for 10 minutes.
On a lightly floured surface, roll out each ball into a 7-inch circle. Cover with a tea towel and set aside for 30 minutes on a baking sheet or two.
Heat a cast iron skillet or tawa on the stovetop.
Roast each disc in batches on medium flame. The flatbread is cooked when puffed with light brown spots on both sides. Wrap in a kitchen towel to keep them soft.
Serve warm.
Note:
- For a healthier version, use 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour.
- If dough is sticky to the touch, keep kneading until all the moisture is absorbed. Do not add any more flour.
- No oil was used when roasting the flatbread.
