Bazlama is a traditional Turkish flatbread that’s incredibly soft, fluffy, and delicious. It’s known for its slightly crispy exterior and tender, airy interior. Perfect as a side for any meal or as a base for various toppings, Bazlama is easy to make and will have everyone asking for more. This recipe is straightforward and perfect for beginners, yet it yields a bread that’s sure to impress.

Full Recipe:

Ingredients:

• 2 teaspoons dry yeast (10 grams)
• 2 teaspoons sugar (10 grams)
• 2/3 cup warm water (165 milliliters)
• 2/3 cup warm milk (165 milliliters)
• 500 grams flour (3 heaped cups), sifted
• 1 teaspoon salt (5 grams)
• 1 tablespoon olive oil (15 milliliters)
• Additional flour for dusting
• Olive oil for brushing
• Fresh parsley, finely chopped (optional for garnish)
• Red pepper, finely chopped (optional for added flavor)

Instructions:

1. Activate the Yeast:

• In a small bowl, combine the dry yeast, sugar, and warm water. Stir gently and let sit for about 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is active.

2. Prepare the Dough:

• In a large mixing bowl, sift the flour and salt together. Create a well in the center and pour in the yeast mixture, warm milk, and olive oil.
• Mix until a sticky dough forms. If the dough is too sticky, add a little more flour as needed.

3. Knead the Dough:

• Turn the dough onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. It should be soft but not overly sticky.

4. Let the Dough Rise:

• Place the kneaded dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1-2 hours, or until doubled in size.

5. Shape the Dough:

• Once risen, punch the dough down to release the air. Turn it out onto a floured surface and divide it into 4-6 equal portions, depending on the size of bread you want.
• Roll each portion into a round, flat disc about 1/2 inch thick.

6. Cook the Bazlama:

• Heat a large skillet or griddle over medium-high heat. Brush lightly with olive oil.
• Place one of the dough discs into the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. The bread should puff up slightly as it cooks. Repeat with the remaining dough discs.

7. Garnish and Serve:

• Brush the hot Bazlama with a little olive oil and sprinkle with fresh parsley and red pepper if desired. Serve warm.

Possible Questions:

Can I use instant yeast instead of dry yeast?

• Yes, you can use instant yeast. If using instant yeast, you can mix it directly with the flour without needing to activate it in water.

Can I make this bread in advance?

• Bazlama is best enjoyed fresh, but you can prepare it a day ahead. Store in an airtight container at room temperature for up to 2 days. Reheat in a skillet or oven before serving to regain its softness.

Can I freeze Bazlama?

• Yes, Bazlama can be frozen. Wrap the cooled bread tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw at room temperature or warm in the oven before serving.

Can I add other flavors or ingredients?

• Absolutely! You can incorporate herbs, spices, or cheese into the dough. Consider adding chopped olives, sun-dried tomatoes, or herbs like rosemary or thyme for variations.

Cooking Tips:

• Check the Dough Consistency: If the dough feels too sticky or dry, adjust by adding more flour or water gradually until you achieve the right consistency.
• Even Cooking: Make sure your skillet is well-heated before adding the dough to ensure an even, golden-brown crust.
• Avoid Overcrowding: Cook one or two pieces at a time in the skillet to avoid overcrowding, which can affect cooking and texture.

Storage Tips:

• Refrigeration: Store leftover Bazlama in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week.
• Freezing: Freeze cooled Bazlama in a freezer-safe bag or container for up to 2 months. Thaw and reheat before serving.

Nutritional Facts (per serving, based on 4 servings):

• Calories: Approximately 250
• Protein: 6g
• Fat: 8g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 4g

Conclusion:

Bazlama is a delightful Turkish bread that combines simplicity with rich flavor. Its soft, fluffy texture and the option to customize with herbs and spices make it a versatile addition to any meal. Whether enjoyed with a simple dip, as a side to your main dish, or just on its own, this bread is sure to become a favorite in your home. Enjoy baking and savoring this wonderful bread that’s loved for its taste and ease of preparation!