Bazlama is a traditional Turkish bread that’s normally cooked over firewood. It’s soft and pliable and delicious on its own. You can open it up and stuff it with mashed potatoes, minced meat, or whatever you fancy.
- Water – 1/4 cup
- Yeast – 2 tablespoons
- Sugar – 1 tablespoon, optional
- Milk – 1 cup plus 2 tablespoons
- Flour – 4 cups
- Salt – 1 & 1/2 teaspoons
- Olive oil – 4 tablespoons
- Unsalted butter
- Pepper flakes
- Minced garlic
- Pour the lukewarm water into a bowl, add the yeast and allow it to bloom for 5 to 10 minutes. You can mix in 1 tablespoon of sugar, that’s optional.
- Add the milk. You can use water if you don’t like milk.
- Add the flour and the salt.
- Add the olive oil.
- Mix everything to combine.
- Gently knead the dough until it comes together.
- Place into a bowl, oil the top, cover and place in a warm spot until it doubles in size.
- 1 hour later.
- Deflate the dough and divide it into 6 to 12 pieces, depending on how big you want it.
- Shape into balls.
- Roll out one dough at a time, cover the rest so they don’t dry out.
- Heat up a dry pan on medium heat. Place the bread in, flipping about every 30 seconds until it’s properly cooked, which should take between 4 to 5 minutes.
- Take the bread out of the pan and repeat the process for the remaining dough.
- Add some parsley into some melted butter and mix it together. The quantity you use is up to you. You can also mix in some chilli flakes and/or minced garlic.
- Brush each bread with the butter mixture. It’s best served hot.