Bazlama - Turkish Flat Bread
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Bazlama is a simple and delicious village bread. Best served warm
- Ready In:
- 1 (1/4 ounce) package active dry yeast
- 1 tablespoon white sugar
- 1 tablespoon salt
- 1 1⁄2 cups warm water (110 degrees F/45 degrees C)
- 1⁄2 cup greek-style yogurt
- 4 cups all-purpose flour
- 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.
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I've never eaten Turkish flatbread, but I was intrigued by the use of yogurt in the recipe. I liked the flavor and the texture. I wasn't sure how flat I was supposed to make these, so I patted them out as thin as I would pizza crust. It was a little thicker than I would have liked. I was also a little nervous about the amount of salt called for, and used just under a tablespoon and I'm sure the full tablespoon would have been just fine. This recipe makes a lot of bread, so I froze half of the dough. We enjoyed this with soup and look forward to eating the leftover bread with butter and honey. Thanks for sharing the recipe.Reply