Turkish Bazlama Bread (Printable Recipe)
Light, squishy Turkish bazlama—no oven to fuss with. Tear into soft rounds, great to dip or stuff with your favorites.
# Ingredients You'll Need:
→ Dough
01 -
8 g salt
02 -
10 g granulated sugar
03 -
10 g instant dry yeast
04 -
160 ml warm water
05 -
160 ml warm milk
06 -
500 g bread flour or all-purpose flour
→ Topping (optional)
07 -
chopped fresh parsley
08 -
20 g melted unsalted butter or olive oil
# Steps to Follow:
01 -
Brush over some melted butter or olive oil while they're still hot, and sprinkle parsley on top if you want. Try to enjoy them warm.
02 -
Slide the flatbreads right onto a warm plate. Cover them with a towel so they stay soft.
03 -
Toss a dough circle in your hot pan. Let it bubble up, flip it, and cook the other side. If it puffs up a lot, turn the heat down a little.
04 -
Heat a nonstick or heavy pan on medium. Make sure it's nicely warmed up before you start.
05 -
Roll out each dough ball with a pin so it's about 18 cm wide and 5 mm thick. Keep the rounds pretty even.
06 -
Divide your dough into 6 chunks. Round each one off, then loosely cover with some plastic so they don't dry out.
07 -
Put a towel over your bowl and let the dough chill somewhere cozy for about 1 hour, or until it's doubled in size.
08 -
Toss in your flour and salt with the yeast mixture. Stir everything together and knead by hand till the dough feels smooth and stops sticking to you.
09 -
Pour the warm water and milk together in a big bowl, then add the sugar and yeast. Mix it up really well.
# Extra Tips:
01 -
You'll get better puffed breads if you use a sturdy, heavy pan since it spreads the heat just right.
02 -
These are awesome with dips or stuffed with fillings—super handy for snacking or meals.