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Bazlama
Bazlama: soft, puffy village flatbread cooked on a hot griddle
Drive through the villages around Konya or Sivas and you'll see bazlama cooking on a domed sac over a fire: thick rounds of yeasted dough that puff up like pillows and come off freckled brown. A heavy frying pan does the job at home. Warm bazlama is torn and dunked into soups, spread with butter and honey for breakfast, or folded round grilled köfte. Common mistake: rolling the dough too thin; it should be about 1 cm, or it turns into a cracker. Chef's tip: a spoon of yoghurt in the dough keeps the bread soft for a day, and covering the cooked rounds with a cloth traps steam so they stay tender.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Method
0/7 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, 1 tsp sugar and 1 ½ tsp salt. Add 3 ½ oz plain yoghurt, 1 cup warm water and 2 tbsp olive oil and knead for 8–10 minutes into a soft, slightly tacky dough.
10 minStep 2: Cover and leave in a warm place for 1 hour, until doubled.
60 minStep 3: Divide into 6 balls, cover with a cloth and rest 15 minutes.
15 minStep 4: Heat a large heavy frying pan or griddle over a medium heat for 5 minutes, with no oil.
Step 5: Pat and roll each ball into a round about 18 cm across and 1 cm thick.
Step 6: Cook one at a time for 2 minutes, until the top puffs and the underside has brown spots. Flip and cook 1–2 minutes more. The bread should sound hollow when tapped.
4 minStep 7: Stack the cooked rounds under a clean tea towel to keep them soft. Serve warm.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 62 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bazlama take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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