Bazlama (Turkish Bread)

Bazlama, often called “Turkish flatbread,” is a soft, slightly chewy bread with a tender crumb and a hint of tangy flavor. It is traditionally cooked on a griddle or skillet and pairs beautifully with dips, spreads, or hearty stews. Its simplicity makes it a beloved staple in Turkish cuisine.

Ingredients:

• 4 cups all-purpose flour
• 1 cup plain yogurt (preferably whole milk yogurt)
• 1 cup warm water (not hot)
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons dry yeast (or 1 packet)
• 2 tablespoons olive oil or melted butter (optional, for brushing)

Instructions:

1. Activate the Yeast:
   • In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Prepare the Dough:
   • In a large mixing bowl, combine flour and salt.
   • Add the yogurt and activated yeast mixture to the dry ingredients.
   • Mix until a sticky dough forms. If it’s too dry, add a bit more warm water, one tablespoon at a time.
3. Knead the Dough:
   • Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
   • Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
4. Let the Dough Rise:
   • Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap.
   • Let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Bread:
   • Punch down the dough and divide it into 8 equal portions.
   • Roll each portion into a ball, then flatten it into a disk about 1/4-inch (6 mm) thick.
6. Cook the Bazlama:
   • Heat a non-stick skillet or griddle over medium heat.
   • Cook each piece of bazlama for 2-3 minutes on one side, until bubbles form and the bottom is golden brown.
   • Flip and cook the other side for another 2-3 minutes.
   • Remove from heat and brush with olive oil or melted butter, if desired.
7. Serve:
   • Serve warm with butter, olive oil, feta, or your favorite dip. Bazlama is also perfect for wraps or sandwiches.

Tips:

• For extra flavor, add minced garlic or fresh herbs to the dough.
• If storing, wrap in a clean towel and keep at room temperature for up to 2 days. Reheat gently in a skillet for a fresh taste.

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