Bazlama - Turkish Flatbreads
Bazlama is a single-layered flatbread, creamy yellow in colour and leavened using a little yeast.
It should be circular, about 2 cms in thickness and of a diameter ranging between 10 - 25 cms.
There are records of archaeological remains that show that Bazlama could have been around as long as 6000 years ago.
I lightly spice my bazlama with a mixture made from a little of:
cumin, dried parsley, black pepper, fenugreek, turmeric, coriander, thyme, chilli flakes.
I mix it to taste and then keep it in a jar in the refruigerator.
470 gms all-purpose flour
315 gms tepid water (about 40⁰C)
15 gms sugar
184 gms Greek yoghurt
30 gms olive oil
14 gms sea salt
7 gms instant active yeast
addition of a little dried mixed spice (see above). This is done by eye and is usually about 1 - 1½ tablespoon.
Mix the yeast with the sugar and water and leave for about 5 minutes.
Whisk in the yoghurt and the salt
Add the flour and the and bring it together.
On a board, knead for 3 - 4 minutes until it forms a dough
Divide into 8 equal pieces
Sprinkle with flour, cover and leave to rest at room temperature for about 20 minutes.
Preheat a flat bottomed pan to medium - low heat.
Take each piece in turn, roll out into a circle to about 1cm thickness.
Brush the top with olive oil and place oiled-side down in the pan.
Leave it for about 1 - 1½ minutes until the you see the top bubbling and the bottom is golden.
Brush the top of the Bazlama and then flip it over and cook the other side for about the same amount of time. Don't overcook the second side.
Stack the flatbreads in a clean towel so that they steam and retain softness.
Continue with the other pieces of dough until all are cooked.
1. In a plastic bag and in the fridge for a few days
2. Reheat in a dry pan for a minute or two on each side
3. Layer on paper kitchen roll and then microwave on low power until warm.