Easy Bazlama - Turkish flatbread
Easy Bazlama - Turkish flatbread

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, easy bazlama - turkish flatbread. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Easy Turkish Bread Anyone Can Make. BU HAMURLA‼HERKES KAT KAT PEYNİRLİ KATMERPUF PUF BAZLAMA YAPAREN DETAYLI VİDEO HARİKA ÖTESİ. Simple, easy and soft pan bread; Bazlama.

Easy Bazlama - Turkish flatbread is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Easy Bazlama - Turkish flatbread is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Take 250 g plain flour
  2. Take 75 ml warm water
  3. Get 75 ml warm milk (ideally whole milk)
  4. Make ready 1 tsp white sugar
  5. Make ready 1 tsp dried yeast
  6. Take 1 tsp salt
  7. Make ready 2 tbsp olive oil
  8. Get Topping Options:
  9. Get Olive oil + zatar
  10. Prepare Butter + Sumac

Reviews for: Photos of Bazlama - Turkish Flat Bread. Turkish flatbread (bazlama) (Alan Benson)Source: Alan Benson. Turkish Flat Bread -known as bazlama is a traditional bread similar to naan bread, generally baked over wood fire in villages. This bread is mostly identified with village life because of the simple ingredients needed for the recipe: flour, salt, water and yeast.

Steps 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

When my grandpas were alive, we used. Recipes in an easy to follow gif format! Hit subscribe for the best gif recipes. Sticking the whole dish between some bread was invented by a Turkish immigrant in germany, which kinda makes Bazlama is usually thicker its kind of homemade bread rather than a thin fryed one its usually made in the oven. Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey.

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