Bazlama

Soft Anatolian flatbread made from a yeasted milk and yogurt dough and puffed in a dry skillet. Eaten warm at breakfast or alongside meals.

Ingredients

• 500 g white flour
• 200 g (generous ¾ cup) lukewarm water
• 100 g (scant ½ cup) whole milk
• 50 g (3 tbsp) whole-milk yogurt
• 10 g (1 packet) dry yeast
• 10 g (2 tsp) sugar
• 8 g (1½ tsp) salt
• 20 g (1½ tbsp) sunflower oil

Instructions

1. 1

   Mix the lukewarm water and milk, stir in the dry yeast and sugar and let stand 5 minutes until foamy.

2. 2

   Combine the flour and salt in a large bowl; add the yeast mixture, yogurt and sunflower oil and knead for 8-10 minutes into a soft, non-sticky dough.

3. 3

   Cover and let rise in a warm place for about 1 hour, until doubled (not included in the total time).

4. 4

   Divide the dough into 4 equal pieces, shape into balls, cover and rest for 15 minutes.

5. 5

   On a floured surface, press each ball by hand into a round about 1.5 cm thick and 20 cm wide.

6. 6

   Heat a heavy cast-iron skillet over medium heat without oil. Cook each bazlama for 3-4 minutes per side until puffed and speckled brown; wrap the cooked breads in a clean cloth to keep them soft.

Nutrition

Per serving