Turkish Flatbread ( Bazlama)土耳其大饼

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Fluffy and soft Turkish Flat Bread and known as Bazlama is a traditional bread similar to naan bread.  This recipe comes together quickly, without a mixer and minimal kneading and rising. These delicious, tender, pita-type flatbreads are cooked in a pan on the stovetop in minutes.This is one of the easiest bread recipes. 

Bazlama is the Turkish version of naan or tortilla as it is light and fluffy and best eaten when fresh. It is great to eat as a meal or side dish. This Turkish bread is soft, delicious and it has a chewy texture.

You can eat it plain or with any spread that you like for a delicious snack.They also can make flatbread pizza. Just add toppings and bake for 5-8 minutes in a 220C oven. It also great to stuff with scrambled eggs and bacon or fill with your favorite ingredients. This bread can be use them in place of bread for your favorite sandwich.😉





Turkish Flatbread ( Bazlama)/ Grilled Flatbread /土耳其大饼

Ingredients:

✤ Dough

500g Bread flour or All purpose flour (4cups)

160ml Warm milk (2/3cup)

160ml Warm water (2/3cup)

10g Instant dry yeast 

10g Sugar (1tbsp)

8g Salt

18g Olive oil  (3tbsp)


✤ Topping (optional)

20g Melted unsalted butter (or olive oil)

Chopped parsley

Course Chili flakes


Preparation:

  1. Mix water, milk, yeast and sugar in a deep bowl.
  2. Add the flour and salt,  and start mixing and knead it to form a dough.
  3. Add in olive oil and knead it until you get a very soft dough.
  4. Cover it and let it rest until it doubles (1 hour).
  5. Divide it into 6 pieces.
  6. Take a dough ball and press down. Roll into a circle with a rolling pin about 5 - 6 inches wide. Let it rest on a cutting board and repeat for the other flatbreads.
  7. Heat a non-stick pan or a cast iron skillet until hot. Place the rolled dough into the pan and cook both sides until golden brown (no oil or butter required).
  8. While it is cooking, roll the rest dough pieces and cook right after the first one.
  9. Turn the flatbread after 30 seconds and heat the other side also for 30 seconds. Turn again and slowly you will see the dough rise like a balloon.Turn it again and repeat this for a few times. It will be done in approximately 4-5 minutes.
  10. Do not press down just turn the flatbread so the other side can brown as well. Take out of the pan and set aside.
  11. Stack the cooked breads on a plate and keep them warm by placing a tea towel over them - this helps keep them pliable as well.
  12. Repeat and bake the remaining flatbreads as described above.
  13. Mix the chopped parsley with melted butter and brush onto the warm flatbreads and sprinkle some course chili flakes. Eat it when its still warm.

Notes:

  • Coat the frying pan with cooking oil before baking ( do it during the first baking only).
  • Use a good quality, thick pan. Thin-bottomed pans transmit the heat very quickly, the outside of the bazlama is cooked immediately and even starts to burn, but the inside remains raw because it cannot reach the heat inside in such a short time.
  • Due to the yeast and baking method, you get a nice big pocket that allows you to eat these as a pita or sandwich.


For storage:

  • It can be stored in room temperature for up to 2 days in an air tight container or a Ziploc bag .
  • You can also store these flatbreads in the fridge for a day or 2 and warm them to revive them.
  • Store in a Ziploc freezer-safe bag or food storage container and freeze them for at least 3 months.

Recipe reference from:  매일맛나 delicious day 

Happy Making!


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