Bazlama
A simple, budget-friendly, and delicious Turkish bread that puffs up beautifully, made with just a few ingredients and cooked on the stove.
Ingredients
Main Ingredients
- 500 g Bread flour or all-purpose flour Approximately 4 cups.
- 160 ml Warm milk Approximately 2/3 cup.
- 160 ml Warm water Approximately 2/3 cup.
- 10 g Instant dry yeast Approximately 1.5 tbsp.
- 10 g Sugar Approximately 1 tbsp.
- 8 g Salt Approximately 0.8 tbsp.
- 20 g Melted unsalted butter Or olive oil.
- 1 tbsp Chopped parsley Optional.
Instructions
Combine Yeast Mixture
- Pour warm milk and warm water into a container.
- Add sugar and yeast, mixing everything well. Allow it to sit for approximately 5-10 minutes until frothy.
Prepare the Dough
- In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture.
- Mix until the dough starts to come together. Knead the dough by hand for about 8-10 minutes until smooth and no longer sticky.
Proof the Dough
- Cover the dough with a damp cloth or plastic wrap and let it proof in a warm area for about 1 hour, or until it has doubled in size.
Shape the Dough
- Once risen, divide the dough into 6 equal pieces. Shape each piece into a round ball.
- Cover the balls with a plastic bag to prevent them from drying out.
Roll Out the Dough
- Use a rolling pin to flatten each ball into a disc about 18 cm in diameter and 5 mm thick.
Cook the Bazlama
- Heat a thick-bottomed pan over medium heat.
- Place one disc of dough in the hot pan and cook for about 2-3 minutes on one side.
- When bubbles form on the surface, flip it over to the other side. Cook until the bread puffs up and is lightly golden. Reduce heat to low if necessary.
- Cover the bread with a cloth during cooking to keep it moist.
Finishing Touches
- Once cooked, brush the bread with melted butter or olive oil for added flavor and enjoyment.
Notes
Ensure the pan is adequately heated before placing the dough to achieve the perfect puff. Use a thick pan to maintain even heat distribution. Avoid excessive kneading to prevent dense bread.