Turkish Bread or Bazlama Bread is hands down the most delicious bread I have made! You got to try this!
How to make Turkish Bread-Tips to make them soft and puff up
This is a super soft and fluffy and delicious Turkish Bread called Bazlama. Tastes amazing when slathered with some butter or olive oil. Tastes even better with mutton or lamb stew/curry! If you want to make perfectly soft Turkish flatbread every time, follow the 6 simple tips mentioned here.
- In a big bowl take lukewarm water. Add sugar and yeast.
- Give it a quick stir to dissolve the sugar and let the yeast bloom for 10 to 15 minutes
- The mixture should turn frothy. If you don’t see any bubbles or any froth you probably need to use new yeast!
- Add all purpose flour, salt, plain unsweetened yogurt and olive oil (2 tablespoons)
- Combine to form a dough. Make sure that the dough is slightly sticky and wet (you may need to add one or two more tablespoons of water)
- Add another tablespoon of olive oil and the dough should come together
- Knead the dough well and shape it like a ball
- Rub some olive oil on the walls of the bowl so the dough doesn’t stick too much to the bowl
- Cover the door with a cling wrap or a lid and place it in a warm place for 1 hour
- The dough should have doubled in size
- Sprinkle some dry flour on your work surface and place the expanded dough on it. Carefully fold the dough to form a loaf shape and divide it into four portions
- Make sure not to need the dough anymore. We want to preserve the air pockets that have formed so that the flat bread turns out soft
- Make smooth balls out of the four portions, cover them and let them rest for 10 minutes
- Sprinkle some dry flour on your work surface, press and flatten the dough balls
- Briefly use your rolling pin to flatten the dough to 8-10-inch circles
- Pre-heat your pan for 5 minutes on medium-high heat and place the rolled out dough
- After 20 to 30 seconds you will see little bubbles coming up, at this point you can flip the bread and cook for another 30 seconds
- Flip the bread another time and this time it should start to puff up
- After it has totally puffed up, flip it back and cook for another 20 to 30 seconds
- Cover the flatbread with a cloth to keep it soft and warm
- Possible toppings on the bread: butter, olive oil, chilli flakes, chopped coriander or parsley
- Tip 1: Make the dough with plain unsweetened yogurt instead of milk. This will make the bread softer and tastier
- Tip 2: The consistency of the dough should be super soft. Initially the dough is going to feel wet and sticky but it’s going to come together as soon as you add a little bit oil. If your dough is dry and hard your flatbread will turn out like a pizza base lol!
- Tip 3: Once the dough has fermented and expanded, don’t knead it anymore. This way they would be minimal gluten formation and the flatbreads will turn out softer
- Tip 4: When you make the dough balls or when you roll out the dough, make sure there are no holes or cracks otherwise the flatbread will not puff up
- Tip 5: Make sure to preheat the pan for 5 minutes on medium-high heat before cooking the bread. If the pan is on low heat your bread won’t puff up very well
- Tip 6: Make sure to wrap the flatbread in a cloth as soon as it comes off the pan. This way they will stay warm and soft
- These flatbreads are super soft and stay soft even after they cool down! So you can totally make them ahead of time for your dinner party.
- This bread tastes amazing with mutton/goat curry or stew!
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