Bazlama Recipe
Bazlama
Turkish Griddled Flatbread
Submitted By: Taz
Ingredients:
1 ½ Cups Warm Water
1 Tbs Granulated Sugar (Şeker)
2 ¼ tsp [1 packet] Active Dry Yeast (Maya)
4 Cups All Purpose Flour (Un)
1 tsp Kosher Salt (Tuz)
½ Cup Greek Style Yogurt (Yoğurt)
Preparation:
- In a large, deep bowl, mix together the water, sugar and yeast - let stand for 5 minutes
- Add half of the flour (2 Cups) a handful at a time thoroughly mixing with your hand until combined before adding next handful
- Once half of the flour has been incorporated, add the salt and combine
- Add the remaining flour in the same manner until you get a very soft, sticky dough
- Gather the dough as best as you can and cover the bowl with a damp cloth - Set in a warm spot for 1 hour or until dough doubles in size
- Once the dough has doubled in size, gently fold it together kneading it as little as possible - turn out onto a floured surface and divide into 4-6 equal portions - Roll each portion into a ball and cover with the now barely damp cloth
- Take one ball at a time and roll or flatten by hand into a disk approximately ½ inch thick - Transfer back under the cloth and repeat until all of the portions have been formed
- Heat a large skillet over medium high heat - Place a dough round into the skillet and allow to cook for 1 minute, flip and allow to cook for another minute - Repeat (flipping every minute or so) until golden brown on both sides and cooked through (apx 5-7 minutes total) - NOTE: Flipping regularly is important! It guarantees that the outside does not brown too fast so that the inside cooks properly - adjust your heat as needed to help with this as well
- Repeat until all of your Bazlama are cooked
- Serve warm alongside anything from soup and salad to köfta or kababs, serve brushed with butter and drizzled with honey for breakfast, use it to scoop up hummus, use to make wraps, serve it as part of a larger Turkish meal... Just use your imagination
