Turkish Bazlama is a yeast leavened flat bread which turns out super soft and fluffy.This is very similar to Indian naan and also Arabic kubus but this is thicker and softer.
I love making flatbread which puffs up and forms pockets. It is so satisfying to see the bread puffing up, I feel its an achievement when my bread puff up like that. With this bread, the possibilities are endless. You can eat is with humus and kebabs, make mini pita pockets out of it with different fillings, make shawarma, with shakshouka etc.
I made it thrice already in the past few days. My kids loved it with their favorite Kiri cream cheese and cucumber. That would definitely be a great lunch box item. It is not at all difficult to put this recipe together, the only little work that you have to do is while kneading it. If you have a stand mixer, it becomes easier. Even without that, you can knead with hand for just 5 minutes. The soft, pillowy result will make the whole process worth it. Hope you’ll give this a try.
Turkish Bazlama Flatbread
- 500 Gram All purpose flour
- Salt to taste
- 1 Tsp Sugar
- 170 Grams Warm water
- 1 ½ Tsp Instant yeast
- 180 Grams Yoghurt
- 2 Tbsp Olive oil
- In a bowl, add ½ cup of the flour. Add sugar and salt. Mix well.
- Pour warm water, yeast and yoghurt into it and mix well.
- Add remaining flour into it gradually and mix until combined.
- Pour olive oil and knead well for 5-10 minutes until smooth.
- Place in a well greased bowl and let it rise in war, place for about 2 hours.
- Divide into 8 balls.
- Roll it into flatbreads of medium thickness. It shouldn't be too thin or too thick.
- Place it on a hot griddle/skillet. Once you start seeing very small bubble on top of the bread, flip it.
- Once the bottom of the bread gets brown spots, flip it again and you can see the flat bread puffing up fully.
- Spread butter on top of the bread and serve. It is best when eaten fresh.
Recipe from: Thetortillachannel