Bazlama is a simple and delicious village bread of Turkey. Bazlama is a single layered, flat, circular and leavened bread .
This popular flatbread is made from wheat flour, water, salt, and yeast. After mixing and fermentation, the dough is divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh.
Makes 5 flat breads
1 Tablespoon yeast
1 Tablespoon sugar
1 Teaspoon salt
3/4 Cup warm water
1/4 Cup Yogurt
1 Cup All-purpose flour
1.1/2 Cup Wheat Flour
Sieve both the flours together and keep aside.
Dissolve the yeast, sugar, and salt in the warm water. Add the water to the flour and mix well and knead into a dough. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and keep kneading till the dough is soft and stretches easily without breaking. Then shape it into a ball and place it in a oiled bowl. (I used my oil canister in which the oil was over see pic).
Cover the dough with a damp cloth and allow it to rise at room temperature for 2 hours.
Punch the dough.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza ( I used the rolling pin ).
Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a skillet or griddle over low heat. Place one dough round in the skillet and bake until brown spots appear on the bottom.
Flip the bread and bake for an additional minute. Apply a little oil or ghee and bake again. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover breads in an airtight container.
This is my entry for the BM #48, theme Pick one, Do three. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.
Labels: Breads, Blogging Marathon, Turkey