Turkish Flat Bread Bazlama Food
BAZLAMA - TURKISH FLAT BREAD
Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm.
Provided by sharwna
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 4h
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 504.8 calories, Carbohydrate 100.2 g, Cholesterol 5.6 mg, Fat 3.8 g, Fiber 3.7 g, Protein 15.1 g, SaturatedFat 1.5 g, Sodium 1766.4 mg, Sugar 4.5 g
GREEK YOGURT TURKISH FLATBREAD
Easy and delicious flat bread (also called Bazlama) that comes together fast, no long wait for rising of the yeast. Great for dipping or sandwich wraps. Cook time is for one, but this makes 10
Provided by Bonnie G 2
Categories Yeast Breads
Time 20m
Yield 10 7 inch rounds, 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202.8, Fat 3.2, SaturatedFat 0.5, Sodium 700.8, Carbohydrate 37.5, Fiber 1.6, Sugar 1.4, Protein 5.2
BAZLAMA BREAD (TURKISH FLAT BREAD) RECIPE
Since I shared the sourdough bazlama recipe before, one of the most desired recipes was the bazlama recipe made with store bought yeast. It was actually one of the recipes I wanted to share the most. Because it is one of the easiest bread recipes. Especially short cooking time and being edible as soon as cooked saves lives in emergency situations. In baked breads, you should pre heat the oven, the breads take longer to bake, and in order not to have doughy texture, they must be allowed to cool before eating. Bazlama is not like that. Prepare, cook and eat. There is no extra waiting time for any of these. By the way, you might know this one as Turkish flat bread. It is the same thing, bazlama is how we call it in Turkish. The consistency of the bazlama dough In pastry recipes there is a term as knead until you obtain a dough that does not stick to your hand. This term does not apply to this recipe. The dough is a little runny. Therefore, it tends to stick to the hand. But after doubling, it comes together and does not cause any problems during shaping. By touching as little as possible with your hand while kneading, in other terms kneading fast will help you to overcome the dough without getting tired. Things to consider when cooking bazlama It takes a short time to cook but it is a bit risky as it cannot be kept at a constant temperature like in the oven. The risk is that the inside of the bazlamas may not be cooked well. To reduce this risk, you should be careful with a few things. First of all, make sure to heat the pan in advance and put even the first bazlama into pre heated pan. Never keep the heat constant, do not try to keep it. Change according to the reaction of the bazlama. If it turns brown in a very short time, decrease the heat a little, if it is not cooked even though you wait too long, increase the heat, for example. Use a good quality, thick pan. Thin-bottomed pans transmit the heat very quickly, the outside of the bazlama is cooked immediately and even starts to burn, but the inside remains raw because it cannot reach the heat inside in such a short time. Portion With these ingredients, you can obtain 4 medium sized bazlamas. You can increase the ingredients proportionally to increase the portion. While increasing the portion of yeast dough, if you adjust the amount of yeast according to the recommended amount on the yeast package, you will get better results. Enjoy the recipe... Ingredients: 3-3.5 cups of white flour, 1.5 cups of luke warm water, 1 teaspoon of instant yeast, 1 teaspoon of sugar, 1 teaspoon of salt. Preparation: 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. Bon Appetit...
Provided by Turkish Style Cooking
Categories Pastry Recipes
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 300 cal
BAZLAMA - TURKISH FLAT BREAD
Make and share this Bazlama - Turkish Flat Bread recipe from Food.com.
Provided by Abby2495
Categories Breads
Time 45m
Yield 4 flatbreads, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 491.6, Fat 2.4, SaturatedFat 0.8, Cholesterol 4, Sodium 1764.3, Carbohydrate 100.7, Fiber 3.9, Sugar 4.9, Protein 14.7
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