Why You’ll Love This Recipe
- Simplicity: With just three ingredients, this recipe is straightforward and easy to follow.
- No Oven Needed: Cooked entirely on the stovetop, it’s perfect for those without an oven.
- Versatility: Bazlama pairs well with numerous dishes, serving as a wrap, side, or even on its own.
- Quick Preparation: From start to finish, you can enjoy fresh, homemade bread in a short amount of time.
Ingredients
- 500g all-purpose flour (approximately 4 cups)
- 160ml warm milk (about 2/3 cup)
- 160ml warm water (about 2/3 cup)
- 10g instant dry yeast (1.5 tablespoons)
- 10g sugar (1 tablespoon)
- 8g salt (0.8 tablespoons)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Yeast Mixture: In a bowl, combine the warm milk, warm water, sugar, and yeast. Mix well to dissolve the yeast and sugar.
- Form the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and mix until a dough forms. Knead the dough by hand until it becomes smooth and elastic, approximately 5-7 minutes.
- First Rise: Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place until it doubles in size, about 1 hour.
- Divide and Shape: Punch down the risen dough to release air. Divide it into 6 equal portions and shape each into a ball. Cover the dough balls and let them rest for 10 minutes.
- Roll Out: On a lightly floured surface, roll each dough ball into a circle approximately 18 cm (7 inches) in diameter and 5 mm (0.2 inches) thick.
- Cook the Bread: Heat a thick-bottomed skillet or pan over medium heat. Place a rolled-out dough circle onto the dry skillet. When bubbles form on the surface, flip the bread to the other side. Once the bread puffs up like a balloon, reduce the heat to low and cook until both sides are golden brown.
- Keep Warm: As each bread is cooked, cover it with a clean cloth to keep it soft and prevent drying out.
- Optional Topping: Brush the warm bread with melted unsalted butter or olive oil and sprinkle with chopped parsley for added flavor.
Servings and Timing
- Yield: 6 pieces of Bazlama, each approximately 18 cm in diameter.
- Preparation Time: 15 minutes
- Rising Time: 1 hour 10 minutes
- Cooking Time: 15 minutes
- Total Time: Approximately 1 hour 40 minutes
Variations
- Herbed Bazlama: Incorporate chopped fresh herbs like dill or rosemary into the dough for an aromatic twist.
- Cheese-Stuffed Bazlama: Before cooking, place a small amount of crumbled feta or shredded mozzarella between two rolled-out dough circles, seal the edges, and cook as directed.
- Whole Wheat Bazlama: Substitute half of the all-purpose flour with whole wheat flour for a heartier version.
Storage/Reheating
- Storage: Allow the bread to cool completely. Store in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
- Reheating: To reheat, place the bread on a skillet over medium heat for 1-2 minutes on each side until warmed through. Alternatively, wrap in foil and warm in a preheated oven at 180°C (350°F) for about 10 minutes.
FAQs
What is Bazlama?
Bazlama is a traditional Turkish flatbread known for its soft and fluffy texture. It’s typically cooked on a stovetop griddle or skillet rather than baked in an oven.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Keep in mind that this may alter the texture and flavor, potentially making the bread denser.
Do I need a special pan to cook Bazlama?
No special pan is required. A thick-bottomed skillet or non-stick pan works well. Using a thicker pan helps distribute heat evenly, ensuring the bread cooks properly.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After the first rise, punch it down, cover it tightly, and refrigerate for up to 24 hours. Allow the dough to come to room temperature before proceeding with dividing and shaping.
Why did my Bazlama not puff up?
Several factors can affect the puffing of Bazlama: the dough may not have been rolled out evenly, the skillet may not have been hot enough, or the dough might not have rested sufficiently. Ensure the dough is rolled to an even thickness, the skillet is properly preheated, and the dough has rested as directed.
Can I freeze Bazlama?
Yes, Bazlama freezes well. After cooking and cooling completely, wrap each piece in plastic wrap and place in a freezer
Bazlama
- Total Time: 1 hour 40 minutes
- Yield: 6 pieces
- Diet: Vegetarian
Description
Discover how to make Bazlama, a traditional Turkish flatbread known for its soft, fluffy texture and delicious flavor. With just a few simple ingredients and no oven required, this stovetop bread is perfect as a wrap, side dish, or a standalone treat.
Ingredients
- 500g all-purpose flour (about 4 cups)
- 160ml warm milk (approx. 2/3 cup)
- 160ml warm water (approx. 2/3 cup)
- 10g instant dry yeast (1.5 tbsp)
- 10g sugar (1 tbsp)
- 8g salt (0.8 tbsp)
Instructions
- Activate Yeast: Combine warm milk, warm water, sugar, and yeast in a bowl. Stir until dissolved.
- Mix Dough: In a large bowl, mix flour and salt. Gradually add the yeast mixture and knead for 5-7 minutes until smooth and elastic.
- First Rise: Cover dough and let rise in a warm place for 1 hour, until doubled.
- Divide & Rest: Punch down dough, divide into 6 equal portions, and rest for 10 minutes.
- Roll Out: Roll each ball into a 7-inch circle (5 mm thick).
- Cook: Heat a skillet over medium heat. Cook each piece until bubbles form, flip, and cook until puffed and golden on both sides.
- Optional Topping: Brush with melted butter or olive oil and garnish with parsley if desired.
Notes
- Store at room temperature for 2 days, refrigerate for 5 days, or freeze for 3 months.
- Reheat in a skillet or oven for best results.
- Variations include herbed, cheese-stuffed, or whole wheat versions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
