Bazlama is an exquisite Turkish bread, easy to make with just a handful of ingredients. Its soft crumb and airy texture make it the perfect companion to salads, soups, and sauces. It can be baked in the oven just as easily as cooked in a skillet.
Making bazlama
Ingredients
- 500 g flour
- 125 g plain yogurt
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 3 tablespoons olive oil
- About 200 ml lukewarm water
Preparation (10 min, cooking 30 min)
- In a large bowl, combine the flour, salt, and sugar, and mix briefly.
- Add the yeast, yogurt, and oil, then blend until smooth.
- Gradually add the water while kneading, until you get a smooth, supple dough.
- Let it rest and rise for at least an hour.
- Punch down the dough, then shape it into 4 small flatbreads (rounds about 2 cm thick).
- Flour a tray, place the flatbreads on it, cover with a damp cloth, and let rise again for about 30 minutes at room temperature.
Pan-frying
- Heat a skillet over medium heat.
- Cook the first side until bubbles form, then flip with a spatula to cook the other side.
- Take care not to overcook either side, so the bread keeps its softness.
A double rise and a quick turn in the skillet: the secret to a bazlama that's soft inside and lightly golden outside.
