Description
Bazlama emerges as a comforting Turkish flatbread that brings warm memories of home-cooked meals straight from the skillet. Perfectly golden and ready to scoop up your favorite dips, this bread connects your kitchen to traditional Turkish culinary traditions with simplicity and heart.
Ingredients
Scale
Bread Base:
- 3.5 cups all-purpose flour
- 1 packet instant dry yeast
- 1 cup warm water
Liquid Binders:
- ¾ cup plain yogurt
Supporting Seasonings:
- 1 teaspoon sugar
- 1 teaspoon salt
Optional Finishing:
- Melted butter or olive oil for brushing
Instructions
- Dissolve 1 packet of instant dry yeast and 1 teaspoon sugar in 1 cup of warm water (110°F). Allow the mixture to foam for 7-10 minutes, creating a bubbly activation.
- Pour the activated yeast liquid into a large mixing bowl. Incorporate ¾ cup plain yogurt, 3 ½ cups all-purpose flour, and 1 teaspoon salt. Combine ingredients until a shaggy dough emerges.
- Transfer the rough dough onto a lightly floured surface. Knead energetically for 9 minutes, transforming the dough into a smooth, elastic texture that springs back when pressed.
- Coat a clean bowl with olive oil. Place the kneaded dough inside, covering with a damp kitchen towel. Let the dough rise in a warm spot for 60 minutes until it doubles in volume.
- Punch down the risen dough to release air bubbles. Divide the dough into 6 equal portions, rolling each into a smooth ball.
- Using a rolling pin, flatten each dough ball into a circular shape approximately ½ inch thick. Dust your work surface with flour to prevent sticking.
- Allow the shaped flatbreads to rest uncovered for 20 minutes. This resting period helps develop texture and encourages gentle puffing during cooking.
- Heat a dry skillet to medium temperature (350°F). Cook each flatbread for 2-3 minutes per side until golden brown spots develop and small bubbles form.
- Remove the hot bazlama from the skillet. Brush immediately with melted butter or olive oil for extra flavor and shine. Stack and wrap in a clean kitchen towel to maintain softness.
Notes
- Warm water activates the yeast better than hot water, so check the temperature carefully to ensure proper rising.
- Kneading develops gluten, which gives bazlama its signature chewy texture, so take time to work the dough thoroughly.
- Let the dough rest between shaping and cooking to help it develop flavor and create those beautiful puffy bubbles.
- A well-seasoned cast-iron skillet works best for achieving the perfect golden-brown exterior without sticking.
- Prep Time: 1 hours 30-40 minutes
- Cook Time: 12-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Turkish
Nutrition
- Serving Size: 6
- Calories: 152 kcal
- Sugar: 1 g
- Sodium: 205 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 4 mg