Description
Bazlama, a delightful Turkish flatbread, combines simple ingredients for a comforting meal. Warm from the skillet, this bread pairs perfectly with dips, spreads, or as a side to grilled meats, inviting diners to savor its authentic flavor.
Ingredients
Scale
- 3.75 cups (890 ml) all-purpose flour
- 1.25 cups (300 ml) warm water (105-110˚F)
- 0.75 cup (180 ml) Greek-style yogurt
- 2.25 teaspoons (11 ml) active dried yeast (1 packet)
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (15 ml) sugar
- 2 teaspoons (10 ml) kosher salt
- 0.25 cup (60 ml) finely chopped flat leaf parsley
Instructions
- Yeast Activation: Dissolve yeast with sugar in warm water, allowing the mixture to become frothy and alive for 5-10 minutes in a warm spot.
- Liquid Foundation: Whisk Greek yogurt, olive oil, and salt into the activated yeast until completely harmonized.
- Dough Formation: Fold flour and chopped parsley into the liquid mixture, transforming it from a wet blend to a cohesive, smooth dough using a wooden spoon.
- Kneading Ritual: Migrate the dough onto a flour-dusted surface, working it methodically for 3-4 minutes until achieving a silky, responsive texture that springs back when touched.
- Dough Portioning: Divide the dough into 10 equal portions, dust lightly with flour, and shelter beneath a clean kitchen towel to relax for 15 minutes.
- Flatbread Crafting: Heat a medium sauté pan over moderate flame, then roll each dough segment into a 7-inch circular canvas, carefully transferring to the pan.
- Cooking Technique: Brush dough surface with olive oil, place oil-side down in the pan, and immediately oil the exposed side, watching for bubbling and golden transformation.
- Flipping and Finishing: Flip after 1-1.5 minutes when the underside turns golden, cooking the reverse side for 60-90 seconds until equally bronzed, avoiding any scorching.
- Serving Preparation: Garnish with fresh parsley if desired, nestling the warm rounds in a soft kitchen towel to maintain their tender essence.
- Storage and Preservation: Once cooled, store flatbreads in an airtight container, ready to be gently reheated in a skillet or microwave when craving strikes.
Notes
- Yeast Activation Tip: Use water between 100-110°F to perfectly activate yeast without killing it, ensuring proper rising and flavor development.
- Kneading Technique: Press and fold dough consistently to develop gluten, creating a stretchy and smooth texture that guarantees soft flatbreads.
- Temperature Control: Maintain medium heat while cooking to achieve golden-brown surfaces without burning, allowing even cooking and crisp edges.
- Storage Strategy: Wrap cooled flatbreads in parchment paper before placing in airtight container to prevent moisture buildup and maintain freshness for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast, Snacks
- Method: Sautéing
- Cuisine: Turkish
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg