Bazlama is a leavened flatbread from Turkish cuisine.
The term “flatbread” refers to a type of thin bread made with flour, a type of liquid (usually water, milk, or yogurt), and salt.
From the dough of wheat flour, water, salt, and yeast, it has an average thickness of 0.75 inches and a diameter that ranges from 4 inches to 10 inches.
It is also known as the “village bread” as it is often sold at Turkish market stalls.
In Turkey, flatbread is a staple food, and there are many varieties, from pide to lahmacun, gözleme, yufka… just to name a few.
The main differences lie in shape, toppings, and cooking methods.
Bazlama is traditionally cooked on outdoor stoves over a wood fire in Anatolian villages, on a large dome-shaped metal plate or a convex surface made of clay or stone.
The plate is placed over a wood fire, providing consistent heat for baking the bread, but they can also be easily cooked at home on a pan.
There are various versions of Bazlama, some with potatoes in the dough (not to be confused with Velibah), others with yogurt or milk, and still others that are basic.
The flatbreads are famous for their soft and fluffy texture. For this reason, ingredients that improve the texture can be: warm milk, soda, or yogurt. These ingredients will make the yeast more active.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 45 Minutes
- Preparation time: 5 Minutes
- Portions: 4 pieces
- Cooking methods: Stovetop
- Cuisine: Turkish
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- to taste salt
- 1/2 cup water
Steps
Dissolve the yeast in the water with the sugar. Add half of the flour, the salt, and then the other half of the flour, little by little.
Knead and let the dough rest for 30/45 minutes.
Divide it into 4 parts, roll out each ball (average thickness of 0.75 inches and a diameter ranging from 4 inches to 10 inches) and cook in a pan.
Season with oil and parsley or accompany with Middle Eastern sauces.
For the version with yogurt, you can add 120 grams of yogurt to the dough.
For the version with potatoes, you can add 200 grams of boiled and mashed potatoes and 1/2 cup of warm milk to the dough instead of water.
FAQ (Frequently Asked Questions)
What is the difference between Bazlama and Velibah?
Velibah (also known as Circassian Borek) is another Turkish flatbread – actually from Abkhazian cuisine – with potatoes, which differs from bazlama because the potatoes are in the filling and not in the dough, making the recipe more similar to Indian aloo paratha.
