Easy Turkish Flatbread (Bazlama)
Equipment
- Stand Mixer optional
Ingredients
Bazlama
- 250 g all-purpose flour set aside 1/2 cup of flour to flour work surface
- 105 g lukewarm water 100°F
- 90 g unsweetened Greek yogurt 5% milkfat
- 5 g active dry yeast
- 5 g salt
- 5 g sugar
- 5 g olive oil
Topping Options
- olive oil
- chopped parsley
- red chili flakes
- flaky salt
- grated garlic
Instructions
- Activate the Yeast: In a large bowl or stand mixer bowl, add the lukewarm water, yeast and sugar. Stir with a spoon or whisk for 10 seconds until the yeast and sugar are dissolved in the water. Let the yeast bloom for about 10 minutes.
- Form the Dough: Set aside about 1/4 cup of the flour. Once the yeast is activated, add the rest of the flour, salt and yogurt to the yeast mixture. Stir the ingredients together until a shaggy dough is formed. Then begin kneading by hand. The dough will feel sticky at first but it will get less sticky as you continue to knead. Add 1 tbsp of the remaining flour to the dough and knead for a minute. Repeat this 3 more times with the remaining flour. Then add the olive oil to the dough and knead for another 1-2 minutes. TIP: The dough is ready to be proofed when it's soft and tacky but also slightly sticky (more notes on what this means below). If using a stand mixer, use a dough hook and use speed 2 for 2 minutes. Then scrape the sides of the bowl and add 1 tbsp of flour to the dough and knead for about 45 seconds. Repeat this step 3 more times with the remaining flour. I like to knead by hand for a final minute after using the stand mixer to feel for the consistency of the dough and to knead the areas that the dough hook didn't reach.
- Rest the Dough: Grease the same bowl and the top of the dough with an additional 1 tbsp of olive oil. Cover the dough with cling wrap or towel and let it rest for 1-2 hours in a warm corner of your kitchen until it doubles in size.
- Create Dough Balls: Flour your work surface and transfer the dough to it. Gently shape the dough into a a large ball so that it's easier to divide. Cut the dough into four equal pieces. Fold over the outer corners and edges of each piece into the center to form a smooth ball. Then cover the balls with cling wrap and let them rest for 15 minutes. TIP: Be gentle with the dough during this step. Make sure not to knead the dough further here because we want to minimize gluten formation so that the bread will produce a soft pillowy texture.
- Shape the Dough: Generously flour your work surface with flour. Then press and flatten one of the balls with your fingers. Gently flatten the ball with a rolling pin to 7" discs.
- Cook the Bazlama: Preheat a cast iron skillet over medium heat for about 3 minutes. Then transfer the disc to the pan. Cook for about 20-30 seconds. You should start seeing small bubbles form in the dough. Then flip the bread and cook for another 30 seconds. Then flip the bread again and cook for an additional 30 seconds. If all goes according to plan, the bread should inflate after the 2nd flip. If not, don't worry. It will still come out delicious. Then flip the bread once more and cook for another 20-30 seconds.
- Storage Instructions: The best way to keep the bread moist and warm is to cover it with a towel right after it has been cooked. The steam that forms in the towel will help keep the bread moist.
- Topping Options: Traditional Bazlama is topped with olive oil or butter with chopped fresh parsley and red chili flakes. I like to add a little bit of grated garlic and flaky salt to mine as well.
Video
@chasingcravings One of my favorite dinners to make at home these days✨Greek cuisine always reminds me that all we really need are fresh ingredients with a simple preparation to make a delicious meal 💛 #simplerecipes #chasingcravings #lemonchicken #bazlama #greeksalad
♬ New Home - Austin Farwell