Bazlama: Turkish griddle bread
Fluffy, bubbly Turkish griddle bread made with milk and yeast, finished with olive oil, parsley, and a touch of red pepper.
Prep25 min
Cook20 min
Rest70 min
Servings6
Adapted from Fast & Easy Recipes
Ingredients
Written for a 28 cm pan
Units
Temperature
Servings
- 10 g instant yeast rounded
- 10 g sugar rounded
- 165 ml warm water rounded
- 165 ml warm whole milk rounded
- 500 g plain flour rounded
- 5 g fine salt rounded
- 15 ml olive oil, for the dough rounded
- 20 ml olive oil, for brushing the cooked breads rounded
- 10 g flat-leaf parsley, finely chopped rounded
- 1 g pul biber, Turkish red pepper flakes (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Stir yeast and sugar into the warm water and milk. Cover for 10 minutes, until foamy.
- Add the flour, salt, and the 15 ml of olive oil for the dough. Knead 2 to 3 minutes; the dough should stay very soft and slightly sticky.
- Cover and rise for 1 hour, until doubled. Divide into six balls and keep covered.
- Roll each ball to an 18 cm round about 5 mm thick.
- Cook one at a time in a hot dry 28 cm skillet over medium heat, about 3 minutes in all, flipping whenever large bubbles form, until the bread balloons in several places and both sides are golden. Six breads take about 20 minutes. Brush each one with the oil for finishing, scatter with the parsley and pul biber, and stack them under a towel so they stay soft.
Notes
- Do not stiffen the dough with extra flour; a soft dough is what gives bazlama its chewy, open crumb.
- Flip several times so the bubbles expand without burning.
- Serve warm with grilled food, dips, or breakfast spreads.
Sources consulted
Good with
- İmam bayıldı: Turkish stuffed aubergines
- Sheftaliés: Cypriot parsley and onion sausages
- Turkish pistachio baklava
Sources consulted
Metric quantities and home-kitchen instructions normalized from the video description and demonstrated method.
From Christoph Mayer