the Turkish yoghurt flat bread called as the Bazlama. After reading on
the international breads, I concluded these look and taste just like our
Indian versions mostly. The only difference could be our usage of wheat
flour, while most other similar flat breads are mostly made with
refined or all purpose flour.While I never really worry too
much about including maida in our cooking on regular basis, I was so
surprised to hear Konda commenting on this. Especially since through the
day I was cooking up so many dishes and most of it ended up being made
with all purpose flour. She said she was worried that she will gain
weight with just that day’s dishes.
biryani that was cooked for lunch. Even then she was keen on tasting
this bread, just for the texture and appearance. We have chicken korma
and this bread soaked up the sauce very well. For the vegetarians, it
was a simple subzi and I felt the bread was great on its own as such.I
adapted my recipe from here and I was thinking I should probably roll
it out as regular thickness. I checked it out and realized that this
bread is quite thick and is cooked in low flame for a while.Greek yoghurt is used in this bread, since I didn’t have it, I substituted it with hung curds made with higher fat percentage.
Bazlama Turkish Griddled Flat bread
All purpose flour – 2 cups
Hung Curds – 1 cup
Salt – 1 tsp
Sugar – 1/2 tsp
Dried yeast – 7 gm / Instant dry yeast – 1 tsp
Lukewarm water – 1 cup or as required.
Olive oil – 2 tbsp
How to make Bazlama Turkish Griddled Flatbread
In a wide bowl, take the flour along with salt, sugar, instant dry yeast and olive oil. Mix well and then slowly add water to knead to a soft plaible dough. Rest for 15 – 20 mins
Divide into equal balls, dust well and roll out into a thick disc. Cook on hot griddle, simmer and let it get cooked well.
Flip to the other side and cook, when you see golden spots coming on top, flip again and cook for another 5 mins in low flame.
Serve with your choice.