Description
Traditional Turkish Flatbread, Bazlama, is a soft and fluffy bread characterized by its slightly thick texture and delightful bubbles formed during cooking. This recipe combines warm water, instant dry yeast, all-purpose flour, Greek yogurt, salt, and optional baking powder to create a versatile flatbread perfect for various meals, made by pan-cooking individual rolled dough pieces to golden perfection.
Ingredients
Wet Ingredients
- ¾ cup warm water (180ml) + 1 tablespoon (20ml) if needed
- ½ cup full fat Greek yogurt (125ml)
Dry Ingredients
- 3 teaspoons instant dry yeast
- ¾ teaspoon sugar
- 390 g plain flour (all purpose flour) (3 cups / 13.8oz)
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder (optional)
Additional
- Olive oil for greasing and pan
Instructions
- Activate Yeast: Combine ¾ cup warm water, instant dry yeast, and sugar in a cup. Stir to mix and let sit for 5 minutes until frothy on top, indicating the yeast is active.
- Mix Ingredients: In the stand mixer bowl fitted with a dough hook, add flour, Greek yogurt, salt, baking powder, and the yeast mixture. Mix briefly to combine all ingredients.
- Knead Dough: Turn the mixer on low speed. If after 1 minute the dough pulls away from the bottom, add the extra tablespoon of water; if it still sticks at the bottom but pulls away from sides, skip the extra water. Continue kneading on low for 5-6 minutes until the dough is elastic and smooth.
- Shape and Proof Dough: Dust a clean surface lightly with flour. Knead the dough by hand for 30 seconds until smooth. Grease the mixer bowl lightly with olive oil, place dough inside, flipping it to coat well. Cover with a plate and let rise for 1 hour or until doubled in size.
- Divide and Fold Dough: Without punching down, gently lift dough onto work surface and shape into a small rectangle. Fold the bottom third over the middle, then the top third down over the top (like folding a letter), or roll it up. Cut into 9 equal pieces.
- Shape Dough Balls: Take one piece, fold it in half on your palm, then pinch the edges on the side in your palm creating a smooth ball. Repeat with all pieces and let them rest covered with a clean tea towel for 15 minutes.
- Prepare Pan: Heat a non-stick pan or large skillet over medium-high heat. Drizzle a little olive oil and wipe with a paper towel to leave just a light smear of oil.
- Roll Dough: Lightly flour a clean surface. Roll out one dough ball to about 18cm (7 inches) wide. Set aside and roll two more balls similarly so you have three ready.
- Cook Flatbread: When the pan is hot, re-roll the first dough to 18cm, brush off excess flour, and place in the pan. Cook for 1 minute until bubbles form on top. Flip and cook for 45 seconds until puffed. Flip again for 10 seconds and then transfer to a plate. Cover with a clean tea towel to keep warm.
- Repeat Cooking: Continue rolling and cooking the remaining dough balls, always having three rolled out and one cooking simultaneously, until all breads are cooked.
- Serve and Enjoy: Serve the bazlama warm, perfect for dipping, wrapping, or alongside your favorite dishes. Remember to leave a comment and rating to share your experience.
Notes
- Using full fat Greek yogurt helps create a tender texture for the bread.
- Baking powder is optional but can make the bread slightly fluffier.
- Adjust water quantity based on dough consistency as indicated during kneading.
- Do not punch down the dough after the first rise; handle gently to keep the airiness.
- Keep cooked flatbreads covered to retain moisture and softness.
- If rolling out and cooking multiple breads, multitask by rolling the next dough while one cooks for efficiency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
