Turkish Flatbread (Bazlama/No Oven Pita Bread) Recipe

Name: Turkish Flatbread (Bazlama)
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 8
Cuisine: Turkish
Ingredients: 130g of Warm water; 120g Warm milk; 25g Sugar; 6g Salt; 6g Dry yeast; 400g Bread flour; 20g Olive oil; Parsley; Melted unsalted butter; Crushed red pepper

by Cooking Tree 2022-06-04

written by Cooking Tree 2022-06-04

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Turkish Flatbread (Bazlama) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a chewy and fluffy flat bread~

Last time I made it by mixing half-and-half wheat flour and half-strong flour, but this time I made it using strong flour, and it swells much better and is chewy.

Flatbread is really delicious when you fill it with stir-fried meat and vegetables as a meal replacement.
I like to eat it without putting anything on it, but it tastes like oven-fired pizza dough.

I think it has the charm of making it over and over again because it is useful and tastes good.
Enjoy watching~♬ Enjoy~

Follow along with the 📝 recipes below👇🏾👇🏾

Turkish Flatbread (Bazlama)
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 25 Minutes Cooking Time: 03 Minutes 03 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

130g of Warm water
120g Warm milk
25g Sugar
6g Salt
6g Dry yeast
400g Bread flour
20g Olive oil

Parsley
Melted unsalted butter
Crushed red pepper

Instructions

Pour warm water and warm milk (about 40 degrees) into a bowl, add sugar, salt, yeast, and olive oil, and mix.
Add strong flour, mix with a spatula, and knead by hand for about 7 minutes to form a smooth mass.
Put it in a bowl, cover it, and ferment it in a warm place for about 1 hour until the dough doubles to 2-3 times.
Take out the dough, remove the gas, cut it into 8 equal parts, circle it, cover it with cling wrap, and ferment it for the second time for about 15 minutes.
Take out the dough one at a time, press it with your hands to remove gas, and roll it out with a rolling pin to about 15~16cm.
(If you stack the rolled dough on top of each other, it may stick to each other, so keep it separate)
Preheat the frying pan and bake it over medium heat. When air bubbles rise slightly on the top, turn over and press while moving to distribute the heat evenly.
Turn it over and when it starts to rise, reduce the heat to low and cook it evenly by moving it around.
Brush with butter (or olive oil) and sprinkle with parsley and crushed red pepper.

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