Abartmiyorum O Kadar Lezzetli Oldu Ki ️ Daha Güzelini Yemedim ️ Minik Bazlama-Kahvaltılık Tarif
ABARTMIYORUM❗❗ O Kadar Lezzetli Oldu Ki☑️ Daha Güzelini Yemedim ☑️ Minik Bazlama-Kahvaltılık Tarif👌 is a easy Turkish recipe that serves 8. 357 calories per serving. Recipe by Enfes Yemek Tarifleri on YouTube.
Prep: 1 hr | Cook: 10 min | Total: 1 hr 25 min
Cost: $2.02 total, $0.25 per serving
Ingredients
- 100 ml Warm Water (Warm (30‑35°C) to activate yeast)
- 200 ml Warm Milk (Whole milk, warmed to about 30‑35°C)
- 40 g Granulated Sugar (Adds a touch of sweetness and feeds the yeast)
- 10 g Active Dry Yeast (One packet (approx. 2¼ tsp))
- 120 g All‑Purpose Flour (Initial flour for the starter)
- 1 large Egg (Room‑temperature)
- 40 ml Vegetable Oil (Neutral oil such as canola or sunflower)
- 480 g All‑Purpose Flour (Remaining flour for the dough)
- 8 g Salt (Fine table salt)
Instructions
Activate Yeast
In a mixing bowl combine 100 ml warm water, 200 ml warm milk, 40 g sugar and 10 g dry yeast. Stir until the sugar and yeast dissolve.
Time: PT5M
Add Initial Flour
Add 120 g flour to the yeast mixture and stir until a smooth batter forms.
Time: PT5M
First Fermentation
Cover the bowl with a clean cloth and let it sit for 15 minutes to allow the yeast to activate.
Time: PT15M
Add Remaining Ingredients
Stir in 1 egg, 40 ml vegetable oil, 480 g flour and 8 g salt. Mix until a cohesive, slightly sticky dough forms.
Time: PT5M
Knead the Dough
Knead the dough on a lightly floured surface for 3‑4 minutes until it becomes medium‑soft and non‑sticky.
Time: PT4M
First Rest
Cover the dough again and let it rest for 30 minutes.
Time: PT30M
Degas and Quick Knead
Punch down the dough to release air, then knead for another 1 minute on the counter.
Time: PT1M
Roll and Cut
Roll the dough to a uniform thickness of about 7 mm. Use a glass or round cutter to cut circles.
Time: PT5M
Second Rest
Place the cut circles on a plate, cover with a clean cloth and let rest for 10 minutes.
Time: PT10M
Pan‑Fry the Flatbreads
Heat a non‑stick skillet over medium heat. Cook the breads 2‑3 minutes per side, or until golden brown.
Time: PT10M
Temperature: Medium fire
Serve
Transfer the golden flatbreads to a serving plate and enjoy warm.
Time: PT0M
Nutrition Facts
- Calories
- 357
- Protein
- 7.5 g
- Carbohydrates
- 62 g
- Fat
- 5.8 g
- Fiber
- 2.3 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of Warm Water: Room‑temperature water
- Instead of Warm Milk: Plant‑based milk
- Instead of Granulated Sugar: Honey, Maple syrup (reduce liquid)
- Instead of Active Dry Yeast: Instant yeast (use same amount)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Vegetable Oil: Melted butter, Olive oil (use less)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Salt: Sea salt
Equipment Needed
- Mixing Bowl
- Measuring Cup
- Measuring Spoons
- Whisk or Spoon
- Kitchen Towel or Clean Cloth
- Rolling Pin
- Glass Cutter (or Small Glass)
- Non‑Stick Skillet
- Spatula
- Plate for Resting
Critical Steps — Do Not Skip
- Activating the yeast with warm liquid
- Kneading to a medium‑soft, non‑sticky texture
- Allowing the dough to rest for 30 minutes
- Rolling to an even 7 mm thickness
- Cooking until golden brown on medium heat
Chef Tips from the Video
- For extra flavor, add a pinch of nigella seeds or sesame seeds to the dough before rolling.
- Brush the cooked flatbreads with melted butter and sprinkle with herbs for a richer taste.
Troubleshooting
Dough is too sticky and hard to handle.
Add a tablespoon of flour at a time while kneading until the dough is smooth and non‑sticky.
Flatbreads turn out dense and not airy.
Ensure the water/milk is warm, not hot, and give the yeast enough time to ferment (15 min). Also avoid over‑kneading.
Bread sticks to the pan.
Preheat the skillet and lightly brush with oil before adding each piece; use a non‑stick pan.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or oven.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag. Use within 1 month; reheat directly from frozen.
Room temperature: Best eaten fresh; can keep at room temperature for up to 6 hours in a covered container.
Make-Ahead Tips
- The dough can be prepared the night before and refrigerated; bring to room temperature before shaping.
- Uncooked cut circles freeze well; pan‑fry directly from frozen when needed.
Frequently Asked Questions
What is the cultural significance and history of yeasted flatbread in Turkish cuisine?
Yeasted flatbreads such as "bazlama" and "yufka" have been staple foods in Turkey for centuries, traditionally baked in stone ovens or on griddles. They accompany meals, are used to scoop stews, and are often served at breakfast with cheese and olives.
What are the traditional regional variations of Turkish flatbread across Turkey?
In the Aegean region, "bazlama" is thick and fluffy, while in Central Anatolia "yufka" is rolled very thin and crisp. Black‑seed or sesame‑seed toppings are common in the southeast, and some coastal areas add herbs like thyme.
How is yeasted flatbread traditionally served in Turkish households?
It is usually served warm, brushed with butter or olive oil, and eaten alongside cheese, olives, honey, or as a side to soups, kebabs, and mezes. It can also be split and used to wrap grilled meats.
During which Turkish celebrations or occasions is flatbread commonly prepared?
Flatbread appears at everyday meals but is especially popular during Ramadan for suhoor and iftar, at wedding feasts, and during village festivals where communal grilling takes place.
What makes this yeasted flatbread special compared to other quick breads in Turkish cuisine?
The combination of warm milk and water creates a tender crumb, while the short fermentation keeps the preparation quick. Rolling to a precise 7 mm thickness gives a pleasant balance between softness and a lightly crisp exterior.
What are the most common mistakes to avoid when making yeasted flatbread at home?
Using water that is too hot can kill the yeast, over‑kneading can make the bread tough, and skipping the resting periods leads to a dense texture. Also, cooking on too high heat burns the surface before the interior cooks through.
Why does this recipe use a two‑stage fermentation (15 min then 30 min) instead of a single long rise?
The initial short rise activates the yeast quickly, while the second longer rest allows gluten to relax and the dough to become easier to roll. This method yields a softer crumb without requiring hours of proofing.
Can I make the yeasted flatbread ahead of time and how should I store it?
Yes, you can prepare the dough a day ahead, refrigerate it covered, and shape the breads when ready to cook. Uncooked shaped breads also freeze well; re‑heat directly in a skillet from frozen.
What texture and appearance should I look for when the flatbread is done cooking?
The flatbread should be golden‑brown on both sides with a slightly puffed interior. It should feel lightly crisp on the surface but remain soft and airy inside when pressed gently.
What does the YouTube channel Enfes Yemek Tarifleri specialize in?
Enfes Yemek Tarifleri focuses on easy‑to‑follow Turkish home‑cooking recipes, ranging from traditional breads and pastries to main dishes and desserts, often emphasizing quick preparation and everyday ingredients.
How does the YouTube channel Enfes Yemek Tarifleri's approach to Turkish cooking differ from other Turkish cooking channels?
Enfes Yemek Tarifleri emphasizes step‑by‑step visual guidance, frequent reminders to watch the entire video, and a friendly, community‑building style, while many other channels focus more on professional techniques or elaborate presentations.
Last updated: August 21, 2026
