Bazlama Turkish Flatbread
Overview
- Yield: 6 flatbreads
Ingredients
-
500 g (1 pound) flour
-
150 ml (5 fl. oz) warm milk
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150 ml (5 fl. oz) warm water
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1 tsp salt
-
2 tbsp dry yeast
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3 tbsp olive oil
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chopped parsley, chili flakes
Method
- Whisk flour with salt and yeast. Add warm water and milk and knead just until liquids absorb.
- Add olive oil and knead until smooth dough forms (around 10 minutes).
- Form the dough into a ball, cover with vegetable oil and set aside in warm place for 1 hour or until doubled in size.
- When the dough is done rising, cut it into 6 and roll each piece into a ball.
- Roll out each flatbread and place on a pan preheated on medium-high heat. Cook for 5-6 minutes (2.5-3 minutes on each side). When you flip each flatbread it should rise up to make a pocket in the middle.
- Brush each hot flatbread with oil, then top with parsley and chili flakes.
References and Acknowledgments
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