Bazlama Recipe

I absolutely love this bazlama recipe because it’s a delightful blend of simplicity and flavor, making it the perfect homemade bread for any occasion. Plus, the comforting aroma of fresh bread sizzling on the skillet brings back nostalgic vibes of cozy weekends spent experimenting in the kitchen.

I love to make fast, easy bread at home, and bazlama is one of my favorites. With ingredients like all-purpose flour, yogurt, and a touch of olive oil, this Turkish flatbread is the perfect complement to any meal.

I think the warm water and active dry yeast work together to create an amazing texture that makes it hard not to love.

Ingredients

Flour of all kinds: Gives mild taste and tiny degree of sweetness.

Supplies the main thing many cakes lack—structure.

Water that is warm: Causes yeast to spring to life; gives the ingredients an introduction to the act of being mixed and kneaded.

Unflavored yogurt: Contributes to the flavor and moistness of the product; assists in fermentation.

Dough rising and fluffy bread: yeast at work.

Healthy fats, along with their necessary portions of bread and butter, are the stuff that keeps a kitchen as Italian as possible.

Flavored oils and good vinegars are important too, but much more vital are olive oil and butter.

Salt: Improves taste; fortifies dough framework.

Sugar: Supplies yeast with sustenance needed to make it rise; incorporates just a touch of sweetness.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1 cup warm water (around 110°F/45°C)
• 1/4 cup plain yogurt
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

1. In a small bowl, mix the lukewarm water, sugar, and yeast. Stir gently and let it rest for about 5-10 minutes until it froths.

2. In a big mixing bowl, combine the flour and salt.

3. Combine the yeast mixture, yogurt, and olive oil with the flour mixture. Use a wooden spoon or your hands and stir until a dough begins to come together.

4. The dough should be kneaded on a surface lightly sprinkled with flour for approximately 8-10 minutes, until it achieves an elasticity and smoothness that suggest it is ready to rise.

5. Put the dough in a bowl that has been lightly greased, and cover it with a damp cloth. Or, if you prefer, use plastic wrap to cover the bowl. Then, place the bowl in a warm spot and just let it be for about 1 to
1.5 hours, until the dough has doubled in size.

6. Deflate the risen dough, allowing it to release the air, and then portion it into 4-6 equal parts. Shape each part into a ball.

7. Using a rolling pin, roll each ball into a round disc approximately ¼ inch (0.6 cm) thick.

8. A non-stick skillet or griddle should be preheated over medium heat.

9. Prepare each disc by cooking it for approximately 2-3 minutes on each side until golden brown spots emerge and it puffs up.

10. Take the pan off the heat when the bread is finished cooking, and serve it while it is still warm. Bazlama is best enjoyed with your preferred toppings or accompaniment, but it will be delicious even eaten plain.

Equipment Needed

1. Small bowl
2. Big mixing bowl
3. Wooden spoon
4. Measuring cups and spoons
5. Surface for kneading
6. Rolling pin
7. Non-stick skillet or griddle
8. Damp cloth or plastic wrap
9. Knife or dough cutter

FAQ

• What is Bazlama?
  Bazlama is a traditional Turkish flatbread, similar to naan, that is soft, fluffy, and perfect for scooping up dips or as a side for various dishes.
• Can I use another type of flour instead of all-purpose flour?
  While all-purpose flour is recommended for the best texture, you can substitute with whole wheat flour, but the texture will be denser and slightly different.
• Do I have to use yogurt in the recipe?
  The yogurt helps to give Bazlama its soft texture and slight tanginess, but you can substitute it with buttermilk or milk with a splash of lemon juice if needed.
• How long does Bazlama need to rise?
  The dough needs to rise in a warm place for about 1 to 1.5 hours, or until it doubles in size, for the best results.
• Can I make Bazlama ahead of time?
  Yes, Bazlama can be made ahead and stored at room temperature for a day or two, or you can freeze them for up to a month and reheat before serving.
• What is the best way to cook Bazlama?
  Cook Bazlama on a hot skillet or griddle over medium heat for about 2-3 minutes per side, until puffed and golden brown.
• Can I add herbs or spices to the dough?
  Absolutely, you can add dried herbs, garlic powder, or other spices to the dough for additional flavor before cooking.

Substitutions and Variations

All-purpose flour: Use an equal amount of bread flour to create a chewier texture.
Sour cream or Greek yogurt: Replace with an equal amount of plain yogurt.
Dry yeast in active form: Utilize an equal measure of instant yeast; however, reduce the time allotted for the dough to rise.
If you want a richer flavor, substitute an equal amount of melted butter.
Sweetener: Substitute with honey in equal amounts for a distinct nuance in flavor.

Pro Tips

1. Proofing Tip Ensure that the water for the yeast is warm but not hot (about 110°F/45°C) to activate the yeast without killing it. If the yeast doesn’t froth after 10 minutes, it might be inactive, so consider starting over with fresh yeast.

2. Smooth Dough Hack When kneading, if the dough feels too sticky, sprinkle a little more flour on your hands and the surface. However, be careful not to add too much flour as this can make the bread tough.

3. Rising Environment For optimal rising, place the bowl in a warm environment. An ideal spot is inside an oven with just the light on or near a warm stove.

4. Cooking Surface Preheat the skillet or griddle well before starting, and ensure it’s evenly heated to cook the bread without burning spots. A drop of water should sizzle on contact with the surface to confirm it’s ready.

5. Puffing Technique To help the bread puff up as it cooks, gently press around the edges with a spatula while cooking. This action can encourage the center to rise, creating a nice, airy texture.