It is with great joy that I finally share with you the gluten-free version of the now famous bazlama, the Turkish pan-cooked bread that has taken social media by storm! Many of you asked for it, and after a few attempts, I managed to please you, finding the right formula! When approaching gluten-free preparations, I tread carefully because I know from personal experience, that without this protein, especially in the world of leavened doughs, the dough tends to be very dry and does not bind at all! Therefore, it is not easy to propose valid recipes unless they are studied and, if possible, experimented with several times! But here I am finally offering you this wonderful quick pan bread, with a potato-based dough and a mix of gluten-free all-purpose flour and starch. For the rest, the entire procedure and ingredients are exactly the same as its classic version. I am very satisfied with the final result, which I found incredibly similar to the traditional gluten-rich one. I hope I have done something pleasant and can satisfy all those people who, at the sight of this super soft bread, were captivated, but who could not enjoy it due to their intolerance! Just like the classic version, the gluten-free bazlama can be served plain or seasoned with a dressing made of oil, garlic, salt, pepper, and parsley. It will be perfect accompanied by grilled meats, grilled vegetables, soups, and other typical Middle Eastern dishes, like my famous hummus that I invite you to try.
If you like flatbreads and quick versions of pan-cooked bread, you might want to take inspiration from these ideas:
- Difficulty: Easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 35 Minutes
- Portions: 4-6
- Cooking methods: Other
- Cuisine: Turkish
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it doesn’t cost you anything extra!
- 8 oz potatoes (approx. 2)
- 1 1/3 cup gluten-free all-purpose flour (I use Schär)
- 1/2 cup milk
- 2 oz potato starch
- 10 g fresh yeast
- 2 tsp extra virgin olive oil (+ as needed)
- 1 tsp herbs (basil, marjoram, thyme, bay leaf, mint, and rosemary)
- 1 tsp salt
Tools
- 1 Small pot
- 1 Potato masher
- 1 Bowl
- 1 Teaspoon
- 1 Spatula
- 1 Large bowl
- 1 Rolling pin
- 1 Metal scraper
- 1 Dish towel
- 1 Pan
- 1 Lid
- 1 Brush
Steps
First, wash the potatoes very well under running water, then boil them in unsalted water for 25′ from boiling. The tines of a fork should easily penetrate.
Meanwhile, warm the milk for 1′, then dissolve the yeast in 30 ml taken from the total.
Once cooked, pass the potatoes through the potato masher to reduce them to puree.
Once the yeast is well dissolved, pour it into the potato puree.
Add the rest of the milk and mix with a spatula until you get a smooth and homogeneous mixture.
Then add half of the previously sifted flour.
Add the salt and mix everything with a spatula.
Finally, complete with the herb mix and 1 tablespoon of oil.
When the dough starts to become more consistent, start working it directly with your hands in the bowl.
Then transfer it to a work surface adding the rest of the flour little by little.
Knead it energetically for a few minutes until you get a compact and homogeneous dough that you will place in a large well-oiled bowl.
Cover with a dry and clean dish towel and let rise for 3 hours or until it doubles in volume in a warm place, away from drafts.
After this time, divide the dough into 4-6 parts with the help of a scraper, then roll out each piece with a well-floured rolling pin, trying to obtain thin ovals.
Cook the Turkish bread in a preheated non-stick pan brushed with oil for about 2′ over low heat, also brushing the surface with a drop of oil and covering with a lid.
When the bubbles first appear, turn it over and let it cook for another 2′.
You can make 4 large, and then cook them one at a time, or 6 smaller ones to cook together, your choice.
While still hot, brush with more oil and season with fresh thyme.
And voilà…your gluten-free bazlama is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can enjoy the gluten-free bazlama even a few hours later by keeping it inside a well-closed paper bread bag, reheating it as needed again in the pan or microwave, but this recipe is best when freshly made.
The Bazlama, however, can be stored at room temperature for 2-3 days, closed in an airtight container! It can also be frozen for about 2 months.
Tips and Suggestions
🟣 * An important role in gluten-free baking is played by the yeast that allows for the release of carbon dioxide and thus defines the “fluffiness” of the product. The absolute best for savory and sweet baking is classic brewer’s yeast in cubes; today, yeast is no longer obtained from beer-related elements but using a unicellular fungus grown on molasses and therefore gluten-free.
