Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, easy bazlama - turkish flatbread. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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 recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Easy Bazlama - Turkish flatbread is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare plain flour
- Take warm water
- Prepare warm milk (ideally whole milk)
- Prepare white sugar
- Take dried yeast
- Take salt
- Prepare olive oil
- Take Topping Options:
- Prepare Olive oil + zatar
- Make ready Butter + Sumac
Bazlama is similar to naan and, in Turkey, is often baked over an outdoor, wood fire. This simple flatbread gets its tang from yogurt. Bazlama - Turkish Flat Bread. this link is to an external site that may or may not meet accessibility guidelines. Turkish flatbread (bazlama) (Alan Benson)Source: Alan Benson.
Steps to make Easy Bazlama - Turkish flatbread:
- 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.
- In a separate bowl, combine the flour and salt
- 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)
- 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.
- 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.
- Remove the dough from the bowl, flatten slightly and cut into 8 pieces
- 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.
- Let the dough rest for 10 minutes.
- 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.
- 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.
- 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.
- 2 options to top: - 1) Lightly butter and add sumac - 2) Mix olive oil and zatar and spread
- Serve immediately
Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. 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. When my grandpas were alive, we used. Recipes in an easy to follow gif format!
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