HOW TO MAKE 'BAZLAMA' AT HOME - Simple Turkish Village Bread

Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home

HOW TO MAKE 'BAZLAMA' AT HOME - Simple Turkish Village Bread


In this episode, I'd like to share with you Bazlama, simple village bread recipe. Bazlama is soft, so yummy and easy to prepare. I usually prepare small ones and use them for sandwiches or hamburgers. Also, small ones are easier to prepare. You can reheat or freeze Bazlama and it is best served with a piece of butter.

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INGREDIENTS (makes 6 small Bazlama)
2 cups all purpose flour
3/4 cup hot water
1/4 cup cold milk
1 heaping teaspoon active dry yeast
1/2 tsp salt
1/2 tsp granulated sugar
Butter
Olive oil

DIRECTIONS
Combine 1/2 tsp sugar and 3/4 cup hot water in a glass, mix.
Add 1/4 cup cold milk on top.
It should be very warm to touch, but not hot enough to burn.
Add 1 heaping teaspoon yeast and beat well with a fork.
Set aside for 5 minutes, or until it turns foamy.
In the meantime, combine 1 cup flour with 1/2 tsp salt in a bowl, mix.
Measure 1 more cup flour, set aside.
Gradually add proofed yeast into the flour&salt mixture, stirring constantly.
Then gradually add measured flour into the bowl, keep stirring.
It should be a very soft and sticky dough.
Lightly grease your hands and a work surface with olive oil.
Transfer dough to greased surface, knead until smooth, about 5-6 minutes.
Try to use just a little more oil, if needed.
Lightly grease a bowl and transfer the dough into it.
Cover and let sit in a warm place for at least 1 hour, or until dough has doubled in size.
Then lay a large tray with a clean kitchen towel.
Lightly dust the towel with some flour.
Turn the dough out onto your work surface, shape into a log.
Divide log into 6 pieces.
Shape each piece into a ball, transfer to the tray.
Gently press and slightly flatten the balls.
Flip them over, so both sides are lightly dusted with flour.
Cover with another kitchen towel, let sit for 30 minutes in the very same warm place :)
Then gently transfer them into a non-stick pan, leaving some space between each piece.
Cover and cook over the lowest possible setting, until brown spots appear on the bottom.
It usually takes me 4.5-5 minutes to cook one side.
Check then flip them very gently.
You can butter the cooked side if desired.
Cook the other side uncovered.
The other side usually cooks a bit faster, takes about 2.5-3 minutes.
Transfer into a plate and lightly butter the other side as well, if desired.
If cooking in batches, make sure to let the pan cool.
And repeat the same until all is done.
Let cool completely, covered with some paper towels.
The texture is so tender and the taste is amazing.
Bazlama is perfect to serve with breakfast/dinner, or to make sandwiches or assemble an hamburger.

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