Easiest Turkish Flatbread Recipe! The Method to make it Perfect!
Flatbread are a staple on tables across the world! You can make flatbread in different ways. Some are made without yeast, while others include yeast and are left to rise. This Turkish flat bread is also known as Bazlama and is made with yeast which not only gives it great flavor, but also a wonderful chewy texture.
Flatbread are super easy to make and can easily be cooked on the stovetop without the need for an oven. And adding the yogurt to the dough makes it more pliable once cooked. Enjoy it with your favorite curry, or with a simple spread of hummus. You’ll love this easy recipe!
Flatbread are a sort of bread made with flour, water, and salt, carried out into a leveled mixture and cooked on a hot surface. They are a staple in many societies around the world, including the Center East, South Asia, and the Mediterranean.
Turkey is popular for its assorted scope of flatbread, with bazlama being only one of them. Some notable Turkish flatbread recipes we shared on Give Recipe include:
Lavash bread: A slight, delicate bread frequently utilized as a wrap or served close by plunges and meze.
Ramadan pide bread: A thick, round bread with a special example on top, generally consumed during the period of Ramadan.
Turkish pide pizza: A boat-formed pizza finished off with various fixings like cheddar, meat, and vegetables.
Lahmacun: A slight, fresh flatbread finished off with minced meat, tomatoes, and flavors, now and then alluded to as “Turkish pizza.”
Gozleme: A stuffed flatbread loaded up with fixings like cheddar, spinach, or minced meat, cooked on an iron.
Turkish level breads on a kitchen towel, one is finished off with margarine and thyme.
Also, bazlama is another well known Turkish flatbread that is like naan bread and pita bread. It is even known as Turkish pita bread or Turkish naan all over the planet.
This brilliant and simple to-get ready bread is delicate and chewy, with a somewhat brilliant outside, making it ideal for a wide assortment of dishes. It is for the most part recognized as a “town bread” due to the basic fixings required and the cooking strategy.
Yeast enactment: Ensure the water used to actuate the yeast is tepid, neither too hot nor excessively cold. Water that is too hot can kill the yeast, while water that is too cold may not initiate it appropriately. The ideal temperature range for tepid water is around 100°F to 110°F (38°C to 43°C).
Manipulating the batter: On the off chance that the mixture is too tacky, wet your hands with a little water as opposed to adding more flour, which can make the bread denser. Recall this should be a delicate mixture.
Rising time: Be patient and permit the mixture to ascend until it duplicates in size. The time required for rising can differ contingent upon the encompassing temperature, so watch out for the mixture and change the rising time appropriately.
Forming the mixture: While forming the mixture balls and straightening them, dust your hands and work surface with flour to forestall staying. Be that as it may, utilize just an insignificant measure of flour to try not to make the bread excessively dry.
Cooking temperature: Screen the intensity level while cooking the bread. Assuming the skillet is too hot, the bread could consume outwardly before within is completely cooked. On the other hand, in the event that the intensity is too low, the bread may not puff up as expected and could become dry. Change the intensity on a case by case basis all through the cooking system.
Cleaning the container: In the wake of cooking 3-4 flatbreads, clean the dish with a piece of paper towel to eliminate any consumed flour left. This keeps an in any event, cooking surface and keeps any consumed taste from moving to the excess flatbreads.
Bazlama is a flexible Turkish bread that can be delighted in different ways. Here are some well known serving ideas:
Customary Turkish Breakfast: Bazlama is a number one at Turkish breakfast tables, where it’s frequently served close by dishes like menemen (a tomato and pepper dish with eggs), Turkish eggs, margarine, honey, disintegrated feta cheddar or barbecued halloumi cheddar, dark and green olives, and grouped jams (our most loved is mulberry jam) and Turkish tea. This blend gives a wonderful blend of flavors and surfaces to begin the day.
Sandwiches and Wraps: Use it as a base for sandwiches and wraps. Fill the pocket inside it with your selection of meats, cheeses, vegetables, and sauces. For instance, attempt a doner kebab or Adana kebap with lettuce, tomato, and garlic sauce or a veggie wrap with hummus, cucumber, and cooked red peppers.
Plunges and Spreads: It coordinates well with different plunges and spreads. Serve it with a bowl of additional virgin olive oil seasoned a few spices or exemplary Mediterranean top picks, for example, Turkish hummus, no tahini baba ganoush, tzatziki, ezme sauce, or muhammara. You can likewise attempt it with provincial Turkish plunges like cacik (a yogurt, cucumber, and mint plunge) or haydari (a thick yogurt plunge with feta cheddar, garlic and spices).
Backup for Fundamental Courses: Use it to absorb the delectable sauces and squeezes from primary dishes like Turkish sheep stew, kuru fasulye (bean stew), guvec (Turkish hamburger stew), meatball stew, kapuska (cabbage stew) or izmir kofte (Turkish meatballs in pureed tomatoes). The bread’s delicate surface is ideal for enjoying every single piece of flavor.
Soups: Serve it with your number one soups, whether it’s a generous Turkish lentil soup or yogurt soup, a tomato-based soup like simmered garlic tomato soup, or an encouraging bowl of chicken or outdated cabbage soup. The bread adds a flavorfully delicate and chewy surface to the feast.
Dessert: For a sweet treat, spread warm bazlama with margarine and sprinkle it with a combination of sugar and cinnamon or shower of honey and hacked nuts.
This is a flexible Turkish level bread recipe and fitting various preferences and preferences can be adjusted. Here are a few famous varieties that you can attempt:
Make It With Entire Wheat: For a more healthy and nutritious choice, supplant a part or all of the regular flour with entire wheat flour. This will bring about a denser surface and a somewhat nuttier flavor.
Make It Spice mixed: Improve the kind of your bazlama by adding new or dried spices to the mixture. Famous decisions incorporate dill, parsley, thyme, or rosemary. You can likewise add flavors like cumin or nigella seeds for an additional kick.
Make It Stuffed: Change bazlama into a wonderful dinner by adding a filling. Spread a layer of your number one filling, for example, flavored ground meat, cheeses like feta, mozzarella, or Turkish white cheddar, borek fillings like spinach and feta, on portion of the carried out batter. Crease the other half over the filling, press the edges together, and cook as educated.
Make It sans gluten: For those with gluten responsive qualities, substitute the regular flour with a sans gluten flour mix. You might have to change the fluid substance and plying time to accomplish the ideal mixture consistency.
Make It Veggie lover: Supplant the yogurt with a plant-based elective like soy or coconut yogurt or almond milk buttermilk.
This Bazlama recipe will direct you through making a delectable Turkish flatbread that is delicate, marginally chewy, and flexible. Made with straightforward fixings like flour, yogurt, and olive oil, Bazlama is ideal for breakfast, sandwiches, or as a backup to your #1 dishes. Adhere to the bit by bit guidelines to make your own Bazlama and partake in its wonderful flavor and surface in various ways!
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours
- 2 teaspoons dynamic dry yeast
- 1 teaspoon sugar
- 250 ml tepid water, in addition to ¼ cup to wet hands while manipulating the batter
- 500 g (3 and ¾ cups) regular baking flour, in addition to ¼ cup for plying and molding
- 1 teaspoon salt
- 110 ml Greek style yogurt
- ¼ cup olive oil
Set up the yeast: In a medium-sized bowl, whisk the yeast along with sugar and warm water. Allow it to sit for around 5 minutes for sealing in a warm spot.
Set up the dry fixings: In an enormous bowl, whisk together the flour and salt in a huge bowl.
Make the batter combination: Add yogurt and olive oil in the flour and salt blend. Mix it well with a spatula. Pour the yeast blend and consolidate everything well with your hand until no flour bumps left. Keep ¼ cup water in a bowl as an afterthought to wet your hand at whatever point you feel the mixture is excessively tacky. Work it in the bowl for 3-4 minutes or until all that keeps well intact. You will get a delicate and marginally tacky mixture. At last, tap the outer layer of the batter with wet hands.
Rise the batter: Cover the bowl with saran wrap and allow it to sit in a warm spot for around 45-an hour or until it is multiplied in size.
Segment the batter: Sprinkle some flour on the counter, move the mixture on it and manipulate for around 5 minutes to eliminate the air inside it. Dust your hands with flour to forestall staying. Then make a major log from it and cut it in equivalent pieces. We make 12 pieces for little level breads. In the event that you need them bigger, cut it into 6 pieces.
Make mixture balls: Fold each piece of batter into a ball. Overlay the edges to the middle, then, at that point, roll in your palm and give it a ball shape. Dust your hand with flour if necessary. Put them on a floured surface and cover all the mixture balls with a kitchen towel so they don’t dry out.
Shape the batter balls: Get one ball and put it on a floured surface. Straighten it by utilizing your center three fingers on it a couple of times, flip it over and keep leveling by squeezing your fingers on it (or utilize a moving pin). The thickness will be around 1 inch/2,5 cm.
Cook bazlama bread: Heat a non stick skillet over medium high intensity and placed the smoothed mixture on it. While it is cooking, carry one more batter out. Each time you place a carried out batter in the skillet, shape another. So when it is cooked, the other will be fit to be set in the dish. Allow it to cook for around 90 seconds or until you see little air pockets on the top. Check the underside utilizing a spatula. Assuming you see earthy colored spots, the time has come to flip. Cook the opposite side around 1 moment or until you see earthy colored spots on that side as well. Put the cooked flatbread in a huge kitchen towel to keep it delicate and keep it from drying.
Repeat: Place the second mixture in the dish and keeping in mind that it is cooking, shape another. Subsequent to cooking 3-4 flatbreads, clean the skillet with a piece of paper towel to eliminate the consumed flour in the dish and afterward keep cooking the mixture balls.
- Guarantee the water for yeast actuation is tepid (100°F to 110°F or 38°C to 43°C).
- Manipulate the batter well, utilizing water to battle tenacity.
- Permit the batter to ascend until multiplied in size.
- Utilize insignificant flour while forming the mixture to stay away from dryness.
- Screen and change the intensity level while cooking the bread.
- Clean the skillet with a paper towel in the wake of cooking 3-4 flatbreads to eliminate consumed flour.
- Wrap cooked bazlama in a kitchen towel for delicateness and legitimate stockpiling.
- Move the wrapped flatbreads to an impermeable compartment or sealable plastic pack. Store at room temperature for as long as 2 days. For longer capacity, place the holder or pack in the cooler for as long as seven days.
- Warm it in a skillet or non-stick dish over low intensity, flipping periodically, until warmed through.
Serving Size:Calories: 206Sugar: 0.9 g Sodium: 199.7 mg Fat: 5.7 g Carbohydrates: 32.9 g Protein: 5.6 g Cholesterol: 1.4 mg