Turkish Bread That Drives Everyone Crazy! Bazlama is the tastiest I've ever eaten! Anyone can do it.

Ingredients

• 2 tsp Active Dry Yeast (10 grams, dry active yeast)
• 2 tsp Granulated Sugar (10 grams, helps activate yeast)
• 165 ml Water (Warm (about 40°C) to dissolve yeast)
• 165 ml Milk (Warm (about 40°C), whole or 2% works)
• 500 g All-Purpose Flour (Sifted, about 3 heaped cups)
• 1 tsp Salt (5 grams, fine sea salt)
• 30 ml Olive Oil (15 ml for dough + extra for brushing, extra‑virgin recommended)
• 5 g Fresh Parsley (Finely chopped, about 2 tbsp)
• to taste Red Pepper Flakes (Adds mild heat, optional)

Instructions

1. Activate Yeast

   In a mixing bowl combine warm water, warm milk, sugar and the dry yeast. Stir gently and let sit, covered, for 10 minutes until foamy.

   Time: PT10M

   Temperature: 40°C

2. Prepare Dry Ingredients

   Sift the flour into a large bowl and add the salt. Mix briefly to distribute the salt evenly.

   Time: PT5M

3. Combine Wet and Dry

   Create a well in the flour, pour in the yeast mixture and add 1 tbsp (15 ml) olive oil. Stir with a spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand for about 2 minutes until smooth, soft and slightly sticky.

   Time: PT2M

5. First Rise

   Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT60M

6. Shape the Flatbreads

   Punch down the risen dough, divide it into 6 equal pieces, roll each into a ball, cover to prevent drying, then roll each ball on a floured surface into an 18 cm (7 in) circle about 5 mm thick.

   Time: PT10M

7. Cook the Bazlama

   Heat a skillet over medium heat (≈350°F). Cook the first side of a flatbread for about 3 minutes until bubbles form, then flip and cook the other side another 3 minutes until golden brown. Repeat with remaining pieces, keeping the pan hot.

   Time: PT41M

   Temperature: Medium heat (≈350°F)

8. Finish and Serve

   Transfer cooked flatbreads to a plate, cover with a tea towel to stay soft. Brush each with a little olive oil, sprinkle chopped parsley and red pepper flakes to taste.

   Time: PT5M

Nutrition Facts

Calories

367

Protein

9 g

Carbohydrates

62 g

Fat

5.3 g

Fiber

3.3 g