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Easy Bazlama - Turkish flatbread
Easy Bazlama - Turkish flatbread

Before you jump to Easy Bazlama - Turkish flatbread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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We hope you got insight from reading it, now let’s go back to easy bazlama - turkish flatbread recipe. You can have easy bazlama - turkish flatbread using 10 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to cook Easy Bazlama - Turkish flatbread:
  1. Take 250 g plain flour
  2. Get 75 ml warm water
  3. You need 75 ml warm milk (ideally whole milk)
  4. Take 1 tsp white sugar
  5. You need 1 tsp dried yeast
  6. You need 1 tsp salt
  7. Use 2 tbsp olive oil
  8. Prepare Topping Options:
  9. Take Olive oil + zatar
  10. You need Butter + Sumac
Steps to make Easy Bazlama - Turkish flatbread:
  1. Add the water, sugar and yeast to a bowl. Leave for 5-10 minutes to combine and "bloom". You should see some tiny bubbles forming as the yeast activates.
  2. In a separate bowl, combine the flour and salt
  3. Add the warmed milk and 1 tbsp olive oil to the water & yeast mix, stir and add to the bowl with the flour gradually as you stir the flour with a metal spoon (to avoid excessive sticking)
  4. The dough should form a sticky, but workable mass. Knead for 5 minutes and the dough will become smoother and more elastic. As you knead, combine dry flour from the outside of the bowl if you have any.
  5. Add a further table spoon of oil and ensure the dough is covered. this prevents the dough drying out when proving. Cover and leave for approximately 1 hour, until the dough has doubled in size.
  6. Remove the dough from the bowl, flatten slightly and cut into 8 pieces
  7. For each of the pieces, place in your palm and using the other hand draw the outside of the dough towards the top and roll in. The goal is to end up with a smooth surface on the outside, other than the minor seam where you pinched.
  8. Let the dough rest for 10 minutes.
  9. Start heating your pan - medium-high heat. - - Using a floured rolling pin, lightly floured work surface and further pinch on top of the dough ball, roll each ball out into approx 12-14cm rounds.
  10. Roll each disk for a second time directly before cooking, roll the disks out to 14-15 cm. They will have contracted somewhat since the first rolling, so the second rolling prevents them contracting as much when you place them on the pan.
  11. To cook, place in the pan without any oil. Cook for 30 seconds on the first side, 30 seconds on the second side, then back over - you should start to see the bazlama puff up (pictured). If it partly puffs, use a spatula to apply some gentle pressure to help expand the bubble as much as possible.
  12. 2 options to top: - 1) Lightly butter and add sumac - 2) Mix olive oil and zatar and spread
  13. Serve immediately

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