Instructions
1️⃣ Prepare the yeast
In a bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 10 minutes, until the mixture becomes frothy. This activates the yeast.
2️⃣ Prepare the dough
In a large bowl, sift the flour and add the salt. Make a well in the center and pour in the activated yeast mixture, yogurt, and olive oil.
Mix gradually with a wooden spoon or your hands until the dough becomes smooth.3️⃣ Knead the dough
Transfer the dough to a lightly floured work surface and knead for 8-10 minutes. The dough should become soft, elastic, and slightly sticky, but easy to work with.
4️⃣ Fermentation
Shape the dough into a ball, place it in a lightly greased bowl, and cover with a clean cloth or plastic wrap.
Let it rise in a warm place for 1-1.5 hours, until doubled in size.
5️⃣ Shape
Deflate the dough by applying light pressure, then divide it into 6-8 balls, depending on the desired size.
Roll out each ball until it forms a disk about 1 cm thick.6️⃣ Cooking
Heat a nonstick pan over medium heat, without adding oil.
Place a loaf of bread in the hot pan and cook for 2 to 3 minutes per side, until it puffs slightly and turns a nice golden brown.
Repeat the process with the remaining loaves of bread.
️ Tasting Tips
Bazlama is delicious:
warm with butter
with cheese, honey, or jam
used as a sandwich bread
as an accompaniment to Asian or Mediterranean dishes
Tips
To make them even softer, brush the warm loaves with a little melted butter.
You can add aromatic herbs (thyme, nigella, sesame) to the dough or on top.
Once cooled, bazlamas freeze very well.
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