Bazlama - Turkish yeast flatbreads cooked on a skillet on Tasty Blog

      Preparation recipe:

      Source: https://www.vkusnyblog.com/recipe/bazlama-turetskie-drozhzhevye-lepeshki-na-skovorode/

      Ingredient notes:

      Flour. This recipe is based on regular top-grade flour with 10.5 grams of protein per 100 grams. If you use stronger bread flour, keep in mind that it absorbs more moisture, so you'll need slightly less by weight.

      Yeast. Dried yeast are used in this recipe. When substituting with fresh yeast, use three times the amount indicated for dried yeast.

      Milk. Fat content is not critical in this case. You may replace half of the milk with water if desired.

      Butter. You can use any sweet cream butter with at least 72% fat content.

      Herbs. Parsley specified in the ingredients is a versatile option. Besides it, you can use other herbs to your taste—such as basil, dill, or a mix of herbs.

      Garlic. Only fresh garlic is suitable here. Save dried garlic for other recipes.

      Let's move on to the preparation.

      Combine milk and water at room temperature. Dissolve the yeast in the mixture. Add salt. Gradually add flour and knead a soft, non-sticky dough.

      Leave it in a warm place to rise until doubled in size. This will take about 1-1.5 hours depending on the ambient temperature.

      Punch down the risen dough and divide it into 4 parts.

      Form each part into a ball and roll it out into a flatbread less than 1 cm thick.

      Preheat a dry skillet over medium-high heat. Place the flatbread in the skillet and cook for 1 minute on one side.

      Flip and cook for another minute on the other side. Cook, flipping periodically, until the flatbread puffs up and turns golden.

      Melt the butter, add salt, chopped herbs, and garlic. Brush the hot flatbreads with the butter mixture (this step is optional).

      Serve.

      Enjoy your meal!

      This recipe for Bazlama—Turkish yeast flatbreads cooked on a skillet—is tested and prepared by Chef Tatyana Nazaruk, author of Delicious Blog.

      Would you like to thank? It's easy!