Turkish Flat Bread (Bazlama) Recipe
This traditional dish, also known as Bazlama, is a staple in Turkish households and will transport you to the bustling streets of Istanbul with just one bite.
Servings 4 People
Calories 224kcal
Equipment
- 1 Mixing bowl
- 1 Griddle
Ingredients
- 500 g All-purpose flour
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Instant yeast
- 1 cup Warm Water
- 2 tbsp Olive oil
Instructions
- In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well to ensure that the ingredients are evenly distributed.
- Create a well in the center of the dry ingredients and pour in the warm water and olive oil. Using your hands or a wooden spoon, gradually incorporate the wet ingredients into the dry ingredients until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic. This step helps to develop the gluten in the dough, which gives the bread its chewy texture.
- Place the dough in a clean bowl and cover it with a clean kitchen towel. Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal-sized portions, depending on how large you want your Bazlama to be. Roll each portion into a ball and flatten it with your hands or a rolling pin to create a round, flat shape.
- Heat a griddle or a large non-stick skillet over medium-high heat. Place the flattened dough onto the hot griddle and cook for about 2-3 minutes on each side, or until the bread is golden brown and slightly puffed.
- Remove the cooked Bazlama from the griddle and place it on a clean kitchen towel to keep it warm. Repeat the process with the remaining portions of dough.
- Serve the Bazlama warm with your favorite dips, spreads, or grilled meats. It can also be enjoyed on its own as a delicious snack or used as a base for sandwiches
Notes
Tips and Tricks for Perfecting Your Bazlama
- For the best results, use high-quality ingredients, especially olive oil. The flavor of the olive oil will shine through in the final product, so choose one that you enjoy.
- Make sure the water you use to activate the yeast is warm, not hot. If the water is too hot, it can kill the yeast and prevent the dough from rising properly.
- Knead the dough thoroughly to develop the gluten and create a chewy texture. This step is essential for achieving the desired consistency in your Bazlama.
- When rolling out the dough, be sure to dust your work surface with flour to prevent sticking. You can also lightly flour your hands and the rolling pin to make the process easier.
- Cooking times may vary depending on the heat of your griddle or skillet. Keep a close eye on the bread to prevent it from burning and adjust the heat as needed.
- If you don't have a griddle or a large skillet, you can also bake the Bazlama in the oven. Preheat the oven to 425°F (220°C) and place the flattened dough on a baking sheet. Bake for about 10-12 minutes, or until the bread is golden brown and cooked through.
Nutrition
Serving: 100g | Calories: 224kcal | Carbohydrates: 43.5g | Protein: 8.2g | Fat: 1.2g