Bazlama: Turkish griddle bread
Units
Temperature
Servings
Ingredients
- 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
Method
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.