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My review
Bazlama - Turkish Flat Bread
sharwna
"Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm."
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Ingredients
4 h servings 505 calsOriginal recipe yields 4 servings (4 flatbreads)
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- Metric
Directions
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Prep
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Ready In
- 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 flatbreads in an airtight container.
Footnotes
- Cook's Note
- If you can't find Greek-style yogurt (suzme), use regular yogurt and reduce the water in the recipe to 1 1/4 cups.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 505 calories; 3.8 g fat; 100.2 g carbohydrates; 15.1 g protein; 6 mg cholesterol; 1766 mg sodium. Full nutrition
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Reviews
Read all reviews 4259 Ratings
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Most helpful positive review
9/27/2010
In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one si...
Most helpful critical review
12/15/2010
Made this twice. Once exactly as the recipe read, and once adding fresh garlic and herbs. The second batch was tastier, but not as good as I had hoped.
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9/27/2010
In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one si...
8/31/2010
Epic deliciousness! I felt like a hobbit eating these! I think this would make for a fantastic pizza crust, so I froze half the dough in a tight, saran-wrapped ball for using another day. The on...
9/18/2010
This is a great recipe. I used olive oil to cook it and it was fabulous! I would recommend halving the recipeas it yielded a total of 8 flats. (I did try freezing half of it as well and I wou...
9/19/2010
I really enjoyed this. I couldn't resist adding some minced garlic to the dough (as well as a few spices) and that worked well. Like another reviewer, I ended up with 8 rounds (cooked on a ski...
4/6/2011
Amazing! I did not have the yogurt so I substituted sour cream. Made one batch as stated and another adding chopped cilantro and lime zest. Great both ways!
4/1/2011
I just made this recipe for the first time. Yum! We found our new favorite flatbread recipe. Like others noted, I found that the recipe made 8 tortilla sized rounds.
9/27/2010
I stuffed 2 rounds with black olive tapenade and 2 rounds with with grilled artichoes in olive oil..Oh my were sooo good!
5/14/2012
I can literally count on less than one hand the amount of times per year that we eat out, but when we do happen to be in a bind, we try to eat at Subway or something that will have a lot of fres...
12/15/2010
Made this twice. Once exactly as the recipe read, and once adding fresh garlic and herbs. The second batch was tastier, but not as good as I had hoped.