Stuffed Bazlama - A Turkish Bread #BreadBakers

Bazlama is a flat, bread found in Turkey. I have posted a Bazlama flat bread recipe , which everyone loved at home. So this time for the Bread Bakers theme Stuffed Bread , I decided to make this again with stuffing. This  is  a comforting and filling bread. We had this for our dinner with Sour cream.

Makes 6
Ingredients
2 Teaspoon Instant yeast
1 Teaspoon Sugar
1 Cup Warm Water
1.1/4 Cups All purpose flour
1.1/4 Cups Wheat flour
1 Teaspoon Salt

Ingredients for the filling
1 Large Onion, sliced, - lightly caramelized
2 Potatoes - cooked, mashed
Cheese as per your taste - crumbled
1 Tablespoon Dill
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Pepper or to taste

Method
In a large bowl, sift both the flours together with salt. Add the yeast and sugar. mix well . Add water little at a time till it forms a soft dough . Take the dough on the lightly floured counter and knead well for about 5-6 minutes until it becomes smooth .

Place the dough in a large oiled bowl, cover it with a clean, damp towel. Put aside for about 40 minutes at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles. Cut the dough in 6 pieces with a knife. With your hands to flatten , with a rolling pin roll into a round shape and 1/4 inch thick.

To Stuff Bazlama

Mix all the stuffing ingredients. Place the stuffing half of Bazlama dough (pic),

 Fold. Press the edges to close it up. Let it rest for 15 minutes.

Heat up the medium sized pan just under low heat ( I used a mud pan). Place one Bazlama on it and cover the pan . After 4 - 5 minutes open the pan .  Cook one side of Bazlama until there are some light brown spots on it. 

Then turn it over and cook the other side. Spread some butter over them. Place it in an airtight container to keep warm.

Enjoy this cheesy  warm  Bazlama with sour cream.

Sending this to Bread Bakers - Theme: Stuffed Bread , our host for this month is Jenni .

Labels : Breads, Turkey, Bread Bakers, Continental Cuisine

Check out our other Stuffed Breads from the Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Stuffed Breads from the Bread Bakers

Sweet Breads

• Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
• Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
• Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap
• Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
• Jam filled Danish Pastries from Holly at A Baker's House
• No-Knead Apricot Sweet Rolls from Renee at Magnolia Days

Savory Breads

• Baked Peas Kachori from Shilpi at SimplyVeggies
• Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
• Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
• Cheesy Pizza Wheels from Tara at Noshing with the Nolands
• Chicken Stuffed Casserole Bread from Vimala at Cooking Club
• Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
• Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
• Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
• Jamaican Meat Loaf from Kelly of Passion Kneaded
• Paneer Kulchi from Anshie at Spice Roots
• Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
• Russian Pirozhki from Mireille at Chef Mireille's East West Realm
• Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout
• Stuffed Bazlama - Turkish Bread from Sneha at Sneha's Recipe
• Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
• Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
• Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
• Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha

Roasted Eggplant in Yogurt (Yogurtlu Patlican Kozleme)

This is a Turkish dish, this recipe is from the Turkish Cookbook.  This dish looked so simple and interesting that I had bookmarked it. 

This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients
1 Big Eggplant / Brinjal
1 Cup Yogurt
2 Cloves garlic -  minced
1 Teaspoon Cayenne pepper or Chili flakes ( I used cayenne pepper)
1 Teaspoon Spearmint flakes ( dry mint crushed)
Salt to taste
For the Butter Pepper sauce
1 Tablespoons Butter
3 Flakes Garlic - crush it with a pinch of salt
1/4 Teaspoon Pepper - crushed

Method
Pierce the eggplant and roast them till the skin starts peeling off.  Let eggplant cool before handling. 
Peel off the skin and mash it with the knife.

For the Butter Pepper sauce
Heat butter in a pan add the garlic and pepper stir in for a second. The sauce is ready.

In a separate bowl, combine yogurt, minced garlic and salt. Mix well. Stir in the mashed eggplant to the yogurt sauce. Mix well.  Drizzle the butter-pepper sauce on top and a pinch of cayenne pepper and spearmint flakes. Serve this chilled.

I enjoyed this dish as my dinner, had it with garlic bread.  The butter pepper sauce  makes this dish yummy. Do give this a try.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels: Continental Cuisine, Blogging Marathon, Brinjal, Turkey

Gozleme - A Turkish Flatbread

Gözleme is simply a savoury flatbread very famous traditional Turkish speciality, and is made of hand-rolled dough, filled with various toppings such as cheese, spinach, meat and patoteos, than sealed, and cooked over a grill plate for couple of minutes.

Gozleme name comes from the Turkish word göz meaning “compartment”, in reference to the pocket of dough in which the various toppings are sealed and cooked.
Traditionally, this is done over a saç in Turkich and plate grill in English. Gozleme  is often sold as street food, at fairs and markets and a special part of the delicious Turkish breakfast.

Ingredients
Dough:

1.1/2 Cup All purpose flour
1/2 Teaspoon Salt

Water as required to knead 

Glaze:
1 tbsp butter, melted

For Frying:

Oil as needed

Filling:
2 Cups packed Spinach - chopped 
1 Small Onion - finely chopped
1 Tablespoon Olive oil
200 Grams Feta cheese - crumbled
1/2 Teaspoons Black Pepper powder
Salt to taste

Method

Filling:

Blanch the spinach and squeeze off all the water. Add all the ingredients and mix well.  Keep  aside .

Dough:
Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp cloth and  let it rest for 15 minutes.  

Cut the dough in 4 equal pieces with a knife.

Roll out each piece about 25 cm in diameter with a roller.

Spread the filling ingredients equally in the middle of the dough.

First fold the opposite sides to cover the filling.

Then fold the 3rd side and lastly the 4th side to cover up the filling.

Heat up the Teflon pan just under medium heat.

Place two gozleme at a time. Cook one side of Gozleme until there are some brown spots  on it.

Then turn it over and brush this side with butter. Also brush the other side after cooking.

Cut them into two and serve, we had this with sour cream.

You can also make Gozleme with beef, potato or eggplant filling.



This is my entry for the BM #50, theme International Flatbread Week 2 day 3.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Blogging Marathon, Breads, Continental Cuisine, Turkey

Bazlama (Turkish Flat Bread)

Choosing the third bread for the 3rd day of the BM was a real debate for me. All the time I was thinking should this or that be made since there was so much choice. But, I wanted something for dinner and this was nearest to the chapatti that is made at home only that this is yeasted. The other advantage of making this bread is that it is not baked in the oven but cooked on a stove top. When I made this bread my hubby liked the fresh aroma of yeast and the bread was soft and had a awesome taste.

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
Ingredients

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

Method

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