Turkish flatbread (bazlama) is pillowy soft, fluffy and oh so delicious! Cooked in a pan, it has a slightly crisp exterior while the inside is tender and chewy. Serve it up with dips and roasted meats.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer (optional)
Rolling Pin
Frying pan or cast iron skillet
Instructions
Combine ¾ cup of water, yeast and sugar in a cup and mix to combine. Let it sit for 5 minutes. It should get a bit frothy on top.
In the bowl of a stand mixer with dough hook attachment (notes for kneading by hand), add the flour, yoghurt, salt, baking powder and yeast mixture. Give them a quick mix using the kneading hook.
Turn the mixer on low. If the dough has pulled away from the bottom after 1 minute add the extra tablespoon of water; if it's still sticking at the bottom but pulling away from the sides leave the extra water out. Knead on low for about 5-6 minutes until the dough is starting to look elastic and smooth.
Dust a clean worktop with just a little flour. Knead the dough for just 30 seconds or so until look smooth. Add a little oil to the stand mixer bowl and place the dough in, flipping it over a couple of times to coat. Place a plate over the top and let it rise for about 1 hour or until doubled in size.
Without punching down the dough, gently lift it out of the bowl and nudge it to a small rectangle shape. Fold the bottom third over the middle and then the top third down over the top (like folding a letter). You can also just roll it up. Cut into 9 even pieces.
Holding one of the pieces on your palm, fold it in half then start pinching in the sides until the side on your palm is smooth and you have a little ball. Rest the balls of dough for a further 15 minutes covered with a clean tea towel.
Heat a non-stick pan or large skillet over medium-high heat. Drizzle a little oil in the pan and lightly wipe with paper towel so you just have a light smear of oil.
Lightly flour a clean surface and roll out one dough ball to about 18cm (7 inches) wide. Push it aside and roll out two more.
Once the pan is hot, gently roll the first one again to 18cm (7 inches). Lift it up and brush off the excess flour then place it into the pan. Cook for 1 minute until you see lots of bubbles on top. Flip and cook a further 45 seconds until you see it puff up. Flip again for 10 seconds, then remove from heat to a plate and cover with a clean tea towel.
Repeat this cooking process for each one, rolling out another ball of dough while one is cooking so you always have 3 rolled and one cooking until they're all done.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
More Information
These links will take you up to the post - just scroll down to get back to the recipe card.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.