Recipe of Quick Easy Bazlama - Turkish flatbread

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, easy bazlama - turkish flatbread. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball.

Easy Bazlama - Turkish flatbread is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Easy Bazlama - Turkish flatbread is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have easy bazlama - turkish flatbread using 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Easy Bazlama - Turkish flatbread:

1. Make ready 250 g plain flour
2. Get 75 ml warm water
3. Prepare 75 ml warm milk (ideally whole milk)
4. Take 1 tsp white sugar
5. Take 1 tsp dried yeast
6. Prepare 1 tsp salt
7. Prepare 2 tbsp olive oil
8. Get Topping Options:
9. Make ready Olive oil + zatar
10. Take Butter + Sumac

Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. It's perfect with hummus, tabouli, for wraps and so much more!

Instructions to make Easy Bazlama - Turkish flatbread:

1. Add the water, sugar and yeast to a bowl. Leave for 5-10 minutes to combine and "bloom". You should see some tiny bubbles forming as the yeast activates.
2. In a separate bowl, combine the flour and salt
3. Add the warmed milk and 1 tbsp olive oil to the water & yeast mix, stir and add to the bowl with the flour gradually as you stir the flour with a metal spoon (to avoid excessive sticking)
4. The dough should form a sticky, but workable mass. Knead for 5 minutes and the dough will become smoother and more elastic. As you knead, combine dry flour from the outside of the bowl if you have any.
5. Add a further table spoon of oil and ensure the dough is covered. this prevents the dough drying out when proving. Cover and leave for approximately 1 hour, until the dough has doubled in size.
6. Remove the dough from the bowl, flatten slightly and cut into 8 pieces
7. For each of the pieces, place in your palm and using the other hand draw the outside of the dough towards the top and roll in. The goal is to end up with a smooth surface on the outside, other than the minor seam where you pinched.
8. Let the dough rest for 10 minutes.
9. Start heating your pan - medium-high heat. - - Using a floured rolling pin, lightly floured work surface and further pinch on top of the dough ball, roll each ball out into approx 12-14cm rounds.
10. Roll each disk for a second time directly before cooking, roll the disks out to 14-15 cm. They will have contracted somewhat since the first rolling, so the second rolling prevents them contracting as much when you place them on the pan.
11. To cook, place in the pan without any oil. Cook for 30 seconds on the first side, 30 seconds on the second side, then back over - you should start to see the bazlama puff up (pictured). If it partly puffs, use a spatula to apply some gentle pressure to help expand the bubble as much as possible.
12. 2 options to top: - 1) Lightly butter and add sumac - 2) Mix olive oil and zatar and spread
13. Serve immediately

Turn the dough out onto a lightly floured surface and shape it into a ball. It's perfect with hummus, tabouli, for wraps and so much more! Ways to use this Turkish Flatbread Eat it plain or with a spread of peanut butter and a drizzle of honey for a delicious snack. Serve them warm in a bread basket as a dinner bread. Soft and fluffy Turkish Flatbread is made with flour, yeast, olive oil, yogurt and water.

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