Bazlama is a soft bread with a potato-based dough typical of Turkish cuisine that is easy to prepare at home. This bread is often served at the table with a variety of delicious accompaniments. From fresh cheese to olive oil, including olives and vegetables, this versatile bread can be paired with a wide range of ingredients. The traditional recipe requires a few hours of rising, but today I present you an equally good version with instant yeast.
At the end of the article in the FAQ section, you will find additional information about the recipe. If you don’t find the answer to your question, leave a comment or use the appropriate Request form.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Turkish
- Seasonality: All seasons
- Energy 199.37 (Kcal)
- Carbohydrates 36.56 (g) of which sugars 1.84 (g)
- Proteins 6.09 (g)
- Fat 3.98 (g) of which saturated 0.93 (g)of which unsaturated 0.59 (g)
- Fibers 1.67 (g)
- Sodium 326.53 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 7 oz potatoes, peeled, cooked, boiled
- 1/2 cup milk
- Half packet instant yeast for savory recipes
- 1 teaspoon salt
- 1 tbsp extra virgin olive oil
- Half tablespoon garlic powder
- Half teaspoon salt
- parsley
Tools
- Bowls
- Potato Masher
- Spoons
- Work Surface
- Dough Cutter
- Rolling Pin
- Pan
- Brush
Bazlama Recipe
Disclaimer: the “Tools” section contains affiliate links
Start the preparation of the bazlama by mashing the boiled potatoes with the appropriate utensil or with a fork.
Add the milk little by little.
Mix well with a whisk or a spoon.
Add to the bowl also the salt and the instant yeast for pizzas and savory cakes. Mix again.
At this point, start adding the all-purpose flour a little at a time while mixing with a spoon.
When it becomes impossible to work the mixture with the spoon, start kneading with your hands.
You should obtain a soft and non-sticky dough.
Transfer the bazlama dough onto a lightly floured work surface.
Divide it into 6-8 parts using a dough cutter or a knife.
Roll out each obtained part with a rolling pin, stretching the dough in only one direction.
Heat a pan and grease it with a little extra virgin olive oil. Cook the bread for a couple of minutes on each side (turn it when bubbles start to appear on the surface).
Mix in a small bowl extra virgin olive oil, salt, garlic powder, and fresh chopped parsley.
Brush the bazlama with the freshly prepared seasoning and serve immediately.
Bazlama – Traditional Turkish Bread
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
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FAQ (Questions and Answers)
How long does it last?
It’s best to consume this bread immediately; alternatively, you can freeze it before brushing and store it for a few months.
I’m lactose intolerant, can I substitute the milk?
You can use an unsweetened soy-based drink
What can I eat it with?
You can pair it with savory creams like Hummus (there are many versions on the blog) or Babaganoush but it also goes very well with curry and soups.
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Enjoy your meal!
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