Turkish Bazlama Recipe, A Fluffy Flatbread To Make At Home

Turkish cuisine, with its diverse influences from the Ottoman Empire, Central Asia, the Middle East, and the Mediterranean, has enchanted the palates of food enthusiasts worldwide. A multitude of spices, herbs, and vibrant ingredients come together harmoniously to create a symphony of flavours that dance across the taste buds. Yet, it is the bread, often seen as the anchor of every Turkish meal, that forms an inseparable bond with the other culinary delights on the table and one shining example is the glorious Bazlama, which captures the essence of this tradition with its rustic simplicity and remarkable versatility.

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Bazlama, also known as the "village bread," has its roots deeply embedded in the Anatolian countryside. Traditionally baked in stone ovens or on griddles, this bread possesses a seductive simplicity that resonates with the Turkish people. The dough, made from a blend of flour, water, yeast, and salt, is rolled out into flat rounds, reminiscent of ancient coins, and then cooked until golden and slightly blistered. The result is a bread with a tender, chewy interior and a deliciously crispy exterior.

What makes bazlama truly special is its versatility. While bazlama is deeply rooted in tradition, it is also a bread that welcomes innovation and creativity. The addition of fragrant herbs such as thyme or oregano infuses the dough with new dimensions of flavour. For a touch of sweetness, some bakers incorporate a pinch of sugar or honey into the mix. The result is an ever-evolving bread that pays homage to its heritage while embracing the possibilities of the present.

Video Credits: Aqsa's Cuisine/YouTube

Ingredients:

• 500 grams all-purpose flour
• 7 grams instant yeast
• 10 grams salt
• 300 ml warm water
• Olive oil, for brushing

Method:

• In a large mixing bowl, combine the flour, instant yeast, and salt. Make a well in the centre.
• Gradually add the warm water to the well, mixing it with a spoon until a shaggy dough forms.
• Transfer the dough to a floured surface and knead it for about 10 minutes, until it becomes smooth and elastic.
• Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
• Once the dough has risen, divide it into 6 equal portions. Shape each portion into a round ball.
• Preheat a non-stick skillet or griddle over medium heat.
• Take one dough ball and roll it out into a flat round, about 1/4 inch thick. Repeat with the remaining dough portions.
• Carefully transfer the rolled-out dough onto the preheated skillet or griddle. Cook for about 2-3 minutes on each side, until golden brown and slightly blistered. Brush each side with a little olive oil while cooking.
• Remove the cooked bazlama from the skillet and place it on a plate. Cover it with a clean kitchen towel to keep it warm and soft.
• Repeat the cooking process with the remaining dough rounds until all the balzamas are cooked.
• Serve the bazlama warm, as a side to grilled meats, with a spread of mezes, or use it as a wrap for kebabs or other fillings.