Bazlama Turkish bread is cooked in a pan unlike classic Italian bread, this bread is flat and soft.
It is great as an appetizer or to accompany soups and other typical Middle Eastern dishes.
Bazlama keeps at room temperature for 3-4 days, covered with a cloth or placed in an airtight container.
This type of bread can be found in both round and long shapes; I preferred the long version, it seems nicer to me!
Bazlama is very popular during Turkish breakfasts and brunches.
It is often sold at local markets freshly made, attracting people with its irresistible aroma.
Despite modernizations, Bazlama has remained a daily food in many Turkish households.
Its homemade preparation is still common, especially in rural areas.
The term “Bazlama” derives from the Turkish word “bazla,” which means “increase” or “grow,” referring to the rising of the dough during preparation.
About 290 Kcal per each Bazlama
- Difficulty: Easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Turkish
- Seasonality: All Seasons
Ingredients to Make Bazlama Turkish Bread
- 7.7 oz potatoes (peeled weight)
- 1/2 cup whole milk
- 2 tsp fresh yeast
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp salt
- 1 clove garlic (grated)
- 1 bunch chopped parsley (fresh)
- 1/4 cup extra virgin olive oil
Tools
- 1 Pan pan
Preparation of Bazlama Turkish Bread
Peel and wash the potatoes, cut them into chunks and boil them in a pot with water until they are nice and soft.
Once the potatoes are cooked, place 90 ml of milk in a tall container, add the potatoes, and blend them with an immersion blender.
In a large bowl, place the remaining 30 ml of milk and the fresh yeast, let it dissolve, then add the potato cream and mix well.
Next, add the flour and salt, working the dough well until you get a well-blended ball.
Cover the bowl with kitchen wrap and let it rise for 2-3 hours until it doubles in size.
Once risen, transfer the dough to a work surface, recreate a ball…..
….divide into 8 equal balls.
Let the balls rest for at least half an hour.
In the meantime, grate the garlic and put it in a glass with the chopped parsley and oil, mixing everything well, and set aside.
After the resting time, heat a thick-bottomed pan and roll out each ball to create a long, narrow strip, cook on the now hot pan over medium heat and once placed on the pan, brush them on the surface.
Cook about 3-4 minutes per side and repeat the operation for all the balls.
Once cooked, they can be enjoyed both hot and cold.
