SHARON CROXFORD
Turkish Delights: Bazlama - Simple, thick, griddled, flat bread...a recipe
August 2nd 2008 12:21
A thick flat bread found in markets around Anatolia, but also found in some supermarkets in Istanbul
Ingredients
¾ teaspoon salt
20g fresh yeast (less if very active yeast)*
100ml lukewarm water
Method
1. Sift flour and salt together in a large bowl and make a well in the centre.
2. Dissolve yeast in the water then add to flour mixture and mix until a soft dough is formed.
3. Turn out on a lightly floured surface and knead for 4-5 minutes or until smooth and elastic.
4. Place in a lightly oiled or floured bowl, cover with lightly oiled plastic film and leave to rest for about 30 minutes.
5. Divide in four and press or roll out to 10cm rounds. Heat a large flat-based pan over a medium heat.
6. Lightly oil the pan and cook bazlama for 4-5 minutes.
7. Turn over and cook for a further 3-4 minutes.
8. Serve warm.
* Fresh yeast can be substituted with active dry yeast or instant dried yeast at the following approximate ratios: 20g fresh = 10g active dried = 5g instant dried. Note that this recipe has quite a substantial amount of fresh yeast, which will need to be decreased where fresh yeast is quite active.
For more information about yeast and the differences between fresh, active dried and instant dried, see the post ‘Yeast and bread’.
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Comment by Hashim I. Filali
It is ordinary Turkish breads that servered with most dinner everywhere, where it is become famous not just local but world wide. Best Regards,