This Bazlama “Turkish Bread” recipe has been on my radar for some time. I’m glad to finally get the opportunity to try this recipe and share with you. Turkish Bread is soft, pillowy and is smothered in an herb butter. This is by far one of the tastiest flatbreads I have ever made or eaten. The pocket makes it perfect for holding any type of filling you desire. Fill these bad boys with some roasted veggies, curried channa or some stew chicken. No matter which direction you decide to go, this recipe is sure to deliver!
Bazlama aka Turkish Bread
Ingredients
- 3 1/2 cups all purpose flour
- 1 1/2 cups warm milk
- 1 tbsp yeast
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp melted butter
- 1 bundle parsley finely chopped
Method
- Add warm milk, yeast and sugar to a bowl then combine with a whisk
- Add flour and salt then bring together until a tacky dough is formed. If the dough feels a bit dry add additional milk.
- Once dough is formed, turn onto a work surface then knead until a smooth ball is formed. Approximately one minute.
- Cover dough and allow to rest for 40 minutes in a warm spot until doubled in size.
- Divide dough into 8 pieces then form them into smooth, tight balls.
- Sprinkle work surface with flour then roll out each ball into 4-5 inch discs.
- Heat up a frying pan, cast iron skillet or tawah. Dust excess flour off dough before cooking
- Allow flatbread to cook for 30 seconds then flip when it starts to bubble. Keep flipping every 30 seconds or so until fully cooked. Be gentle when flipping to ensure you don’t cause the dough to tear. The dough should begin to swell and separate to create the pocket for filling. Bread takes approximately 90 seconds to 2 minutes to cook.
- Wrap breads in a cloth to keep them warm and moist.
- Brush Turkish Bread with butter then sprinkle with parsley. Or combine butter and parsley then brush breads liberally.
- Serve with your favorite fillings and enjoy!
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