[노오븐] 통통한 터키식 플랫브레드 만들기 :: 화덕에 구운것 같은 고소함 :: 바즐라마 :: Turkish Flatbread :: Bazlama :: Grilled Bread

Ingredients

• 160 ml Whole Milk (warm (about 36‑40°C))
• 160 ml Water (warm (about 36‑40°C))
• 10 g Instant Dry Yeast (active dry or instant)
• 10 g Granulated Sugar (helps activate yeast)
• 500 g All‑Purpose Flour (plain flour, sifted)
• 8 g Salt (fine sea salt)
• 18 g Olive Oil (about 3 tbsp, extra‑virgin preferred)
• 30 g Unsalted Butter (melted, for brushing after cooking)
• 1 tsp Crushed Red Pepper Flakes (optional, for a mild kick)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Activate Yeast

   Combine warm milk, warm water, instant dry yeast, and sugar in the mixing bowl. Stir gently and let sit for 3–5 minutes until slightly frothy.

   Time: PT5M

2. Mix Dry Ingredients

   Add the sifted all‑purpose flour, salt, and olive oil to the bowl. Stir with a spoon until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes, adding a little olive oil if the dough feels dry, until smooth and elastic.

   Time: PT10M

4. First Fermentation

   Shape the dough into a ball, coat lightly with olive oil, place back in the bowl, cover with plastic wrap, and let it rise in a warm place (36‑40°C) until doubled in size, about 1 hour.

   Time: PT1H

   Temperature: 36‑40°C

5. Divide and Shape

   Punch down the risen dough, divide into 6 equal pieces, fold each piece inward to release gas, then roll each into a smooth ball. Cover with plastic wrap to prevent drying.

   Time: PT5M

6. Flatten the Rounds

   Lightly dust each ball with flour, then use a rolling pin to flatten to a circle about 18 cm in diameter and 5 mm thick.

   Time: PT5M

7. Preheat the Pan

   Heat a skillet over medium heat. Test the temperature by sprinkling a few drops of water; they should sizzle and evaporate immediately.

   Time: PT2M

   Temperature: Medium heat

8. Cook First Side

   Place one flattened dough round in the hot pan. Cook until bubbles form on the surface and the underside turns light golden, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

9. Flip and Cook Second Side

   Turn the flatbread over, cook until the other side is golden and the bread puffs up, another 2‑3 minutes. Reduce heat to low for the final minute to ensure even cooking.

   Time: PT3M

   Temperature: Low heat

10. Keep Warm

    Transfer cooked flatbreads to a plate and cover with a clean kitchen towel to retain moisture while you finish the remaining pieces.

    Time: PT2M

11. Finish with Butter and Garnish

    Brush each hot flatbread with melted unsalted butter. Sprinkle optional crushed red pepper flakes and chopped parsley for flavor and color.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g