Bazlama Turkish Flat Bread Food

BAZLAMA - TURKISH FLAT BREAD

Steps:

• 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. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
• Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
• Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
• Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

BAZLAMA

Steps:

• Put the flour, granulated sugar, salt and dry yeast to the mixing bowl and knead them by adding warm water slowly. The dough will be soft but not sticky.
• Cover the mixing bowl top with hand towel and let it wait 90 minutes at room temperature.
• Cut the dough into the 12 equal sizes. Shape the dough into rounds and flatten each round. Cover the rounds with hand towel and let the dough rest for 15 minutes.
• Heat a cast iron flat surfaced skillet pan at medium-high heat. Place one dough round into the skillet and bake until brown spots appear at the bottom of dough round. Flip it and bake for an additional minute.
• Repeat the process with the remaining dough rounds.

BAZLAMA - TURKISH FLAT BREAD

Steps:

• 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. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
• Cut the dough into four portions.
• Shape the dough into rounds and flatten each round as though you're making pizza dough.
• Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
• Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute.
• Flip the bread and bake for an additional minute.
• Remove the bread and wrap it in a clean kitchen towel to keep warm.
• Repeat with the remaining dough rounds.
• Store any leftover flat breads in an airtight container.

BAZLAMA BREAD (TURKISH FLAT BREAD) RECIPE

Steps:

• Mix water, yeast and sugar in a deep bowl,
• Add the flour little by little and start mixing,
• After adding almost half of the flour, add the salt and knead together with the flour,
• Gradually add the remaining flour by controlling the consistency of the dough and knead it until you get a very soft, sticky dough,
• Gather the dough and cover it and let it rest until it doubles (30-45 minutes),
• Knead and fold the dough and divide it into 4 pieces,
• Take one of the pieces and cover the others,
• Roll the one you took by hand or with a roller on the floured counter, and rest for 10 minutes.,
• Heat a non-stick pan on the stove and place the rolled dough into the pan and cook both sides until golden brown,
• While it is cooking, roll and rest one of the other pieces and cook right after the first one,
• Roll, rest and cook other pieces with the same cycle,
• Cool the bazlamas on a wire rack.

GREEK YOGURT TURKISH FLATBREAD

Steps:

• Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
• Whisk in the Greek yogurt olive oil and salt.
• Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
• Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
• Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
• Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
• Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
• When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.

TURKISH FLATBREAD (YUFKA)

Steps:

• In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
• Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)