Homemade Turkish Bazlama Bread

Ingredients

• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 42g, 1g
• Protein: 7g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until the yeast becomes frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 6 equal portions and shape each portion into a round ball.
6. 6.
   On a lightly floured surface, roll out each ball of dough into a circle, about ¼ inch thick.
7. 7.
   Heat a non-stick skillet or griddle over medium heat. Cook each Bazlama bread for about 2-3 minutes on each side until golden brown spots appear.
8. 8.
   Remove the cooked bread from the skillet and cover it with a clean kitchen towel to keep it warm and soft.
9. 9.
   Repeat the process with the remaining dough portions.
10. 10.
    Serve the Bazlama bread warm and enjoy!

Treat your ingredients with care...

• Whole wheat flour — Whole wheat flour adds a nutty flavor and a slightly denser texture to the Bazlama bread. If you prefer a lighter texture, you can replace it with additional all-purpose flour.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough. If your yeast doesn't froth after being mixed with warm water and sugar, it may be expired, and you'll need to use a fresh batch.

Tips & Tricks

• For a softer crust, brush the cooked Bazlama bread with melted butter or olive oil immediately after removing it from the skillet.
• To add extra flavor, you can sprinkle some sesame seeds or nigella seeds on top of the bread before cooking.
• Bazlama bread is best enjoyed fresh, but you can store any leftovers in an airtight container for up to 2 days. Reheat it in a toaster or oven to regain its softness.

Serving advice

Serve Bazlama bread warm as a side to Turkish dishes like kebabs, stews, or dips. It can also be enjoyed as a base for sandwiches or wraps.

Presentation advice

To enhance the presentation, stack the Bazlama bread on a platter and garnish it with fresh herbs like parsley or mint. Serve it alongside colorful dips and spreads for an appetizing display.