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Bazlama (Turkish flatbread) recipe

Bazlama (Turkish flatbread) recipe


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  • Recipes
  • Dish type
  • Bread
  • Flatbread

This delicious flat bread hails from Turkey. Best served warm.

95 people made this

IngredientsServes: 4

  • 2 1/4 teaspoons dried active baking yeast
  • 1 tablespoon caster sugar
  • 1 tablespoon salt
  • 350ml warm water (45 degrees C)
  • 110g Greek yoghurt
  • 500g plain flour

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Dissolve the yeast, sugar and salt in the warm water. Add the water and yoghurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
  2. Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
  3. Heat a cast iron frying pan or griddle over medium-high heat. Place one dough round in the frying pan and cook until brown spots appear on the bottom, about 1 minute. Flip the bread and cook for an additional minute. Remove the bread and wrap it in a clean tea towel to keep warm.
  4. Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

Cook's tip

If you can't find Greek-style yoghurt, use regular natural yoghurt and reduce the water in the recipe to 300ml.

Recently viewed

Reviews & ratingsAverage global rating:(65)

Reviews in English (45)

I made this, and totally thoroughly enjoyed it, I forgot to take a photo but certainly will next time, WOW, felt like I was back in Turkey on my honeymoon-13 Apr 2015

by Inji Dogukan Palmer

In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one side to cover the stuffing (like an omelet) and cook both sides...Eat with sour cherry jam and hot tea as our usual Sunday breakfast...-27 Sep 2010

by Rock_lobster

Epic deliciousness! I felt like a hobbit eating these! I think this would make for a fantastic pizza crust, so I froze half the dough in a tight, saran-wrapped ball for using another day. The only trouble that I encountered was transferring a dough round onto the griddle, as it didn't really retain any round shape. (And was stickier than I anticipated.) But forget the shape b/c the taste was simple and divine, and even better when I slathered it in the "Basic Hummus" recipe from here. When I defrost the remaining dough, I plan on either trying it as pizza crust, or making smaller flat-bread "balls" on the griddle, as opposed to the big floppy (albeit, scrumptious!) dough pile that I had today. Thank you for a great recipe sharwna!-31 Aug 2010


5 oz warm milk
5 oz warm water
1 T sugar
1 T active dry yeast
3 c flour
3/4 t salt
3 T cooking oil
parsley and chili flakes for garnish (opt)

In a large mixing bowl mix warm water, warm milk, sugar and yeast together and give it a quick stir to combine. Cover with saran wrap and set aside for 10 min to work its magic. It should almost look like the consistency of a thick porridge. After the 10 min have passed, remove the saran wrap and give it another quick stir. Once you’ve stirred up the yeast mix, sift in the flour and salt. Stir to combine until a thick dough batter begins to form. Pour cooking oil onto the dough and give it some light kneading. After you’ve formed a nice ball of dough, give it a light coating of cooking oil. Cover with saran wrap and a tea towel and place in a warm, dry area to let it rise for 1 full hour. After the hour has passed and your ball of dough has roughly doubled in size, turn it out onto a lightly floured surface. Knead the dough just a little bit more until it breaks back down to its original size. Cut the dough into 6 even pieces. Take each of the 6 pieces of dough and shape them into a ball before rolling them out onto a lightly floured surface. They should be roughly 8″ across, or about the size of a standard tortilla. Heat a frying pan over medium-high heat and cook each piece of flatbread for anywhere from 2 1/2 – 3 min on each side, depending on your stove. This recipe calls for dry heat while frying, so no need to melt any butter or add any oil to the pan. The dough will begin to rise and form a nice beautiful pocket, and that’s roughly the time you’ll know it’s done. Now you can brush each piece with olive oil and sprinkle with the parsley and chili flakes. Or, you can let your tastes and creativity get to shine by topping it with whatever suits your fancy! You can top the bread with melted butter, cinnamon and sugar, or jam for a sweet and savory breakfast treat. Alternatively, you can brush it with your favorite type of sauce and toppings for a personal pizza, or fold it over and stuff it with meat and veggies for a beautiful and delicious sandwich.


Mary Mandame

Middle Eastern Flatbread Recipe : Make Your Own Middle Eastern Style Flatbread Courtesy Of Milk Street Wttw Chicago. Like most leavened breads, this one consists primarily of flour, water and yeast. We started serving these with hummus or here's how to make flatbread: You can eat gravies too with maneesh! And i'd love to hear how you thought this recipe went! These flatbreads are ideal for those who like to entertain but are on a budget.

Easy sharing middle eastern flatbreads recipeour favourite thing to whip up when we've got people coming over. Muhammara — a classic levantine spread made with red peppers, walnuts, and spices — is slathered additional allergens may be reflected in pantry items listed in the what you'll need section of the recipe card. Minced meat can produce quite a lot of water when frying, tip this off if you see it, to get lovely crisp edges on your lamb mince. Preheat oven 220°c fan forced. They are best heated under the grill before serving.

Greek Yogurt Turkish Flatbread Bazlama The Cafe Sucre Farine from thecafesucrefarine.com Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are redolent of garlic, cumin, and mint, these middle eastern chicken kebabs can be served with basmati rice or flatbread. I thought it delicious with remember to check out my other middle eastern recipes (links above). You don't sit down to a meal in the middle east without bread. Bake two or three flatbreads at a time for five minutes, or until the flatbreads are puffy and brown spots start to develop. Also i have used ready made za'atar so next time i should remember it does not need salt! Copyright 2015 television food network, g.p. If you think you have to have a bit of middle eastern heritage to make great turkish flatbread, think again! Easy sharing middle eastern flatbreads recipeour favourite thing to whip up when we've got people coming over.

I love fresh homemade bread.

Harissa grilled eggplant flatbread with labneh and roasted. There are definitely days where i've forgotten to plan for flatbread for my indian or middle eastern. Lahmacun is a traditional middle eastern flatbread recipe that is also known as turkish pizza. You can eat gravies too with maneesh! Middle eastern recipes meet american classics to create. Top tip for making middle eastern lamb flatbread. 1869 best middle eastern moroccan greek turkish and. These tasty flatbreads are ideal for a for the middle eastern lamb. I love fresh homemade bread. Bake them, scoop with them, and sponge with them at will. Like most leavened breads, this one consists primarily of flour, water and yeast. Flavorful flatbreads with middle eastern flair. Middle eastern lamb flatbread recipe.

These flatbreads are ideal for those who like to entertain but are on a budget. This is a middle eastern spin on popular turkish gozleme. Manufactured on equipment that processes. Bazlama is similar to naan and, in turkey, is often baked over an outdoor, wood fire. Both the flatbreads and the topping can be made in advance.

A Guide To Eastern Mediterranean Flatbreads Page 2 Of 2 Bake From Scratch from www.bakefromscratch.com Warm lamb mince seasoned with middle eastern spices is mixed with fragrant fresh herbs, juicy pomegranate jewels and crunchy pine nuts. Khobz with kh sound made in the back of the throat. Middle eastern flatbread with zaatar seasoning recipe by. Flavorful flatbreads with middle eastern flair. You can eat gravies too with maneesh! Minced meat can produce quite a lot of water when frying, tip this off if you see it, to get lovely crisp edges on your lamb mince. Zaatar flatbread is a simple flatbread flavored with a middle eastern spice blend called the za'atar which is a mixture of sumac, thyme, oregano, sesame seeds i happened to buy the zaatar pack few months ago to give it a try, but never used it until yesterday. This delicious recipe comes from our friends at yarra valley dairy and features their black savourine goats cheese.

These tasty flatbreads are ideal for a for the middle eastern lamb.

Bake two or three flatbreads at a time for five minutes, or until the flatbreads are puffy and brown spots start to develop. When making my recipe list for the a to z. Pop them in the middle of the table and let. Khobz with kh sound made in the back of the throat. These flatbreads are ideal for those who like to entertain but are on a budget. Middle eastern flatbread recipe lifemadedelicious. Flatbread is a staple in typical middle eastern breakfasts. This recipe comes together quickly, without a mixer the turkish flatbread recipe i'm sharing today is bazlama. Copyright 2015 television food network, g.p. 4 tomatoes, sliced 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice. If you think you have to have a bit of middle eastern heritage to make great turkish flatbread, think again! These flatbreads originate from the eastern mediterranean, reaching into the middle east, and the recipes come from restaurants across america. Bake them, scoop with them, and sponge with them at will.

You need it to scoop, dip and mop up that's why it's worth learning to make a few types of flatbread from different parts of the world. Middle eastern recipes meet american classics to create. Pop them in the middle of the table and let. There are definitely days where i've forgotten to plan for flatbread for my indian or middle eastern. And, like any leavened bread, it requires some rising, though no more than an hour.

A Guide To Eastern Mediterranean Flatbreads Page 2 Of 2 Bake From Scratch from www.bakefromscratch.com Middle eastern flatbread recipe lifemadedelicious. 1869 best middle eastern moroccan greek turkish and. And i'd love to hear how you thought this recipe went! These flatbreads originate from the eastern mediterranean, reaching into the middle east, and the recipes come from restaurants across america. Minced meat can produce quite a lot of water when frying, tip this off if you see it, to get lovely crisp edges on your lamb mince. Both the flatbreads and the topping can be made in advance. Bake two or three flatbreads at a time for five minutes, or until the flatbreads are puffy and brown spots start to develop. Warm lamb mince seasoned with middle eastern spices is mixed with fragrant fresh herbs, juicy pomegranate jewels and crunchy pine nuts.

1869 best middle eastern moroccan greek turkish and.

Top tip for making middle eastern lamb flatbread. Bake two or three flatbreads at a time for five minutes, or until the flatbreads are puffy and brown spots start to develop. And, like any leavened bread, it requires some rising, though no more than an hour. 1869 best middle eastern moroccan greek turkish and. This is my favourite flatbread recipe after trying out about 6 or 7 versions for my restaurant menu a few years ago. In a large bowl combine oil, tomato paste, parsley, and all spices and stir with a fork. Copyright 2015 television food network, g.p. Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are redolent of garlic, cumin, and mint, these middle eastern chicken kebabs can be served with basmati rice or flatbread. You can eat gravies too with maneesh! Middle eastern stuffed flatbreads recipe, easy middle eastern fatoush salad with stonefire flatbread, recipe: Top your middle eastern flatbread with cilantro and mint leaves, scatter with a little bit of fresh yoghurt and serve immediately! Easy sharing middle eastern flatbreads recipeour favourite thing to whip up when we've got people coming over. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve.

These flatbreads are ideal for those who like to entertain but are on a budget. These tasty flatbreads are ideal for a for the middle eastern lamb. Wholemeal flatbread with butternut, bulgar wheat and green harissa finished with houmous and tzatziki. 4 tomatoes, sliced 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice. Easy sharing middle eastern flatbreads recipeour favourite thing to whip up when we've got people coming over.

Source: www.jamesmartinchef.co.uk

This recipe comes together quickly, without a mixer the turkish flatbread recipe i'm sharing today is bazlama. These tasty flatbreads are ideal for a for the middle eastern lamb. You need it to scoop, dip and mop up that's why it's worth learning to make a few types of flatbread from different parts of the world. They are best heated under the grill before serving. Middle eastern lamb flatbread recipe.

Source: theviewfromgreatisland.com

These flatbreads are ideal for those who like to entertain but are on a budget. These flatbreads are ideal for those who like to entertain but are on a budget. And though i bake bread with yeast more frequently nowadays, i still find it easier and a general preference to make bread without yeast. Flavorful flatbreads with middle eastern flair. And i'd love to hear how you thought this recipe went!

Middle eastern flatbread with zaatar seasoning recipe by. In a large bowl combine oil, tomato paste, parsley, and all spices and stir with a fork. You don't sit down to a meal in the middle east without bread. Both the flatbreads and the topping can be made in advance. 0 out of 5 stars (0).

Source: www.tastymediterraneo.com

Khobz with kh sound made in the back of the throat. This is my favourite flatbread recipe after trying out about 6 or 7 versions for my restaurant menu a few years ago. Wholemeal flatbread with butternut, bulgar wheat and green harissa finished with houmous and tzatziki. You can eat gravies too with maneesh! Middle eastern lamb flatbread recipe.

If you think you have to have a bit of middle eastern heritage to make great turkish flatbread, think again! Manufactured on equipment that processes. Pop them in the middle of the table and let. Minced meat can produce quite a lot of water when frying, tip this off if you see it, to get lovely crisp edges on your lamb mince. Middle eastern flatbread recipe lifemadedelicious.

This delicious recipe comes from our friends at yarra valley dairy and features their black savourine goats cheese. Flatbread is a staple in typical middle eastern breakfasts. I have copied the recipe from here. There are definitely days where i've forgotten to plan for flatbread for my indian or middle eastern. In a large bowl combine oil, tomato paste, parsley, and all spices and stir with a fork.

Source: www.middleeasteye.net

Wholemeal flatbread with butternut, bulgar wheat and green harissa finished with houmous and tzatziki. This is my favourite flatbread recipe after trying out about 6 or 7 versions for my restaurant menu a few years ago. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve. Photo by chelsie craig, styling by molly baz. 1869 best middle eastern moroccan greek turkish and.

Source: thecafesucrefarine.com

Maneesh is a middle eastern flatbread perfect to eat hummus or tzatziki even lalabneh. Like most leavened breads, this one consists primarily of flour, water and yeast. Enjoy the lamb but don't fear the dough! It is not too dissimilar from pita, naan, and other flatbreads that are. 4 tomatoes, sliced 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice.

Middle eastern flatbread with zaatar seasoning recipe by.

If you think you have to have a bit of middle eastern heritage to make great turkish flatbread, think again!

Harissa grilled eggplant flatbread with labneh and roasted.

Source: imagesvc.meredithcorp.io

Easy sharing middle eastern flatbreads recipeour favourite thing to whip up when we've got people coming over.

Middle eastern recipes meet american classics to create.

Source: imagesvc.meredithcorp.io

We started serving these with hummus or here's how to make flatbread:

Middle eastern flatbread with zaatar seasoning recipe by.

I thought it delicious with remember to check out my other middle eastern recipes (links above).

Source: upload.wikimedia.org

Preheat oven 220°c fan forced.

Source: resources.stuff.co.nz

When making my recipe list for the a to z.

There are definitely days where i've forgotten to plan for flatbread for my indian or middle eastern.

Manufactured on equipment that processes.

Source: www.recipetineats.com

Our homage to lahmacun, the middle eastern flatbread.

Source: cdn.mos.cms.futurecdn.net

Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are redolent of garlic, cumin, and mint, these middle eastern chicken kebabs can be served with basmati rice or flatbread.

These tasty flatbreads are ideal for a for the middle eastern lamb.

Middle eastern lamb flatbread recipe.

I thought it delicious with remember to check out my other middle eastern recipes (links above).

Photo by chelsie craig, styling by molly baz.

Source: www.recipetineats.com

Preheat oven 220°c fan forced.

Source: resources.stuff.co.nz

Flavorful flatbreads with middle eastern flair.

Source: www.easypeasyfoodie.com

Like most leavened breads, this one consists primarily of flour, water and yeast.

Pop them in the middle of the table and let.

Bake two or three flatbreads at a time for five minutes, or until the flatbreads are puffy and brown spots start to develop.

/> Source: food-images.files.bbci.co.uk

Warm lamb mince seasoned with middle eastern spices is mixed with fragrant fresh herbs, juicy pomegranate jewels and crunchy pine nuts.


I fell in love with these pizza-like bread boats many years ago. They&rsquore a cross between stuffed bread and a savory pie, and I wish I made them more often.

Again, this can be made by hand and will require minimal kneading to form a smooth dough.

Once rested and portioned, you will need to roll out an oval shape that will be relatively thin.

Fill the middle with your desired filling. I highly recommend the feta and mozzarella mixture. Then pinch the two ends so you have a canoe shape.


Turkish flatbread (bazlama)

This moreish flatbread has a long fermentation time that gives its distinctive well-developed and slightly sour flavour. It’s perfect for dipping into and sopping up fragrant Middle Eastern stews and dips.

Preparation

Cooking

Skill level

Ingredients

  • 600 g plain flour
  • 1 sachet (7 g) instant dried yeast
  • 2 tsp sugar
  • 1½ tsp salt
  • 375 ml (1½ cups) warm water
  • 130 g (½ cup) Greek-style natural yoghurt, at room temperature
  • 1 tbsp olive oil
  • honey, good-quality pan-fried or grilled haloumi and fresh oregano leaves, to serve

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Proving time: 2 hours

Combine the flour, yeast, sugar and salt in a large bowl. Combine the water, yoghurt and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough (the dough will be quite sticky at this stage). Cover the bowl with a damp tea towel and set aside in a warm, draught-free place for 2-3 hours or until well risen.

Place a pizza stone in the oven on the centre and preheat to 250°C (230°C fan-forced).

Divide the dough into 4 portions. Use your hands to flatten each portion into a round on a floured bench top to about 26 cm in diameter and 6-7 mm thick. Place on a piece of baking paper on a tray and cover with a damp tea towel. Set aside in a warm, draft-free place for 15 minutes to rise slightly. Repeat with the remaining 3 dough portions.

Use the baking paper to lift a bread round onto the pizza stone in the oven and bake for 10-13 minutes or until golden and baked though. Remove from the oven and wrap in a clean tea towel to keep warm while baking the remaining flatbreads in the same way (the flatbread will be crusty on the outside to start with and then will soften as it stands wrapped in the tea towel).

Serve warm topped with honey, haloumi and oregano leaves.

Baker’s tips

• You can also bake these flatbreads on baking paper-lined oven trays for 15 minutes.

• These flatbreads are best eaten the day they are baked.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

View previous Bakeproof columns and recipes here.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.


Step-by-Step Guide to Make Quick Easy Bazlama - Turkish flatbread

Easy Bazlama - Turkish flatbread

Hey everyone, I hope you are having an amazing day today. Today, I&rsquom gonna show you how to prepare a distinctive dish, easy bazlama - turkish flatbread. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Easy Bazlama - Turkish flatbread is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Easy Bazlama - Turkish flatbread is something that I&rsquove loved my entire life. They&rsquore fine and they look wonderful.

Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball.

To get started with this recipe, we must prepare a few ingredients. You can have easy bazlama - turkish flatbread using 10 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Easy Bazlama - Turkish flatbread:
  1. Make ready 250 g plain flour
  2. Get 75 ml warm water
  3. Get 75 ml warm milk (ideally whole milk)
  4. Get 1 tsp white sugar
  5. Prepare 1 tsp dried yeast
  6. Make ready 1 tsp salt
  7. Get 2 tbsp olive oil
  8. Take Topping Options:
  9. Take Olive oil + zatar
  10. Get Butter + Sumac

Turkey has a range of dough-based breads that form an integral part of their cuisine. Bazlama, often referred to as "village bread" resembles a thick pita. In rural villages, traditionally cooked in a cast iron or heavy duty pan over a wood fire. Roasted on both sides until puffed and done.

Instructions to make Easy Bazlama - Turkish flatbread:
  1. Add the water, sugar and yeast to a bowl. Leave for 5-10 minutes to combine and "bloom". You should see some tiny bubbles forming as the yeast activates.
  2. In a separate bowl, combine the flour and salt
  3. Add the warmed milk and 1 tbsp olive oil to the water & yeast mix, stir and add to the bowl with the flour gradually as you stir the flour with a metal spoon (to avoid excessive sticking)
  4. The dough should form a sticky, but workable mass. Knead for 5 minutes and the dough will become smoother and more elastic. As you knead, combine dry flour from the outside of the bowl if you have any.
  5. Add a further table spoon of oil and ensure the dough is covered. this prevents the dough drying out when proving. Cover and leave for approximately 1 hour, until the dough has doubled in size.
  6. Remove the dough from the bowl, flatten slightly and cut into 8 pieces
  7. For each of the pieces, place in your palm and using the other hand draw the outside of the dough towards the top and roll in. The goal is to end up with a smooth surface on the outside, other than the minor seam where you pinched.
  8. Let the dough rest for 10 minutes.
  9. Start heating your pan - medium-high heat. - - Using a floured rolling pin, lightly floured work surface and further pinch on top of the dough ball, roll each ball out into approx 12-14cm rounds.
  10. Roll each disk for a second time directly before cooking, roll the disks out to 14-15 cm. They will have contracted somewhat since the first rolling, so the second rolling prevents them contracting as much when you place them on the pan.
  11. To cook, place in the pan without any oil. Cook for 30 seconds on the first side, 30 seconds on the second side, then back over - you should start to see the bazlama puff up (pictured). If it partly puffs, use a spatula to apply some gentle pressure to help expand the bubble as much as possible.
  12. 2 options to top: - 1) Lightly butter and add sumac - 2) Mix olive oil and zatar and spread
  13. Serve immediately

In rural villages, traditionally cooked in a cast iron or heavy duty pan over a wood fire. Roasted on both sides until puffed and done. Soft and fluffy Turkish Flatbread is made with flour, yeast, olive oil, yogurt and water. Cooked in a pan over the stove. One of the easiest bread recipes ever!

So that is going to wrap it up with this special food easy bazlama - turkish flatbread recipe. Thanks so much for your time. I&rsquom sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Middle Eastern Flatbread Recipe - Flatbread with Herb Butter | Recipe | Herb butter, Middle eastern bread, Bread recipes / You don't sit down to a meal in the middle east without bread.

Middle Eastern Flatbread Recipe - Flatbread with Herb Butter | Recipe | Herb butter, Middle eastern bread, Bread recipes / You don't sit down to a meal in the middle east without bread.. Both the flatbreads and the topping can be made in advance. You can eat gravies too with maneesh! Lahm bi ajeen or sfiha is an authentic middle eastern flatbread made with perfectly spiced beef and a delicious soft dough. These flatbreads are ideal for those who like to entertain but are on a budget. In fact i doubt that i'll ever buy commercial flatbread again, when i have such an easy and foolproof recipe.

And, like any leavened bread, it requires some rising, though no more than an hour. Photo by chelsie craig, styling by molly baz. Easy sharing middle eastern flatbreads recipeour favourite thing to whip up when we've got people coming over. Enjoy the lamb but don't fear the dough! And though i bake bread with yeast more frequently nowadays, i still find it easier and recipe video above.

Middle Eastern Yoghurt Flatbread with Silver Beet and Ricotta | Yoghurt flatbread, Ingredients . from i.pinimg.com Preheat oven 220°c fan forced. In fact i doubt that i'll ever buy commercial flatbread again, when i have such an easy and foolproof recipe. These flatbreads are ideal for those who like to entertain but are on a budget. This recipe comes together quickly, without a mixer the turkish flatbread recipe i'm sharing today is bazlama. Za'atar, a middle eastern spice mix of wild thyme, sumac, and toasted sesame seeds, tops chewy flatbread in this iconic lebanese snack. Copyright 2015 television food network, g.p. I thought it delicious with remember to check out my other middle eastern recipes (links above). And i'd love to hear how you thought this recipe went!

Bake them, scoop with them, and sponge with them at will.

Middle eastern flatbread recipe lifemadedelicious. And i'd love to hear how you thought this recipe went! Also i have used ready made za'atar so next time i should remember it does not need salt! Lahm bi ajeen or sfiha is an authentic middle eastern flatbread made with perfectly spiced beef and a delicious soft dough. Both the flatbreads and the topping can be made in advance. Lahmacun recipe list is quite short and simple: Middle eastern stuffed flatbreads recipe, easy middle eastern fatoush salad with stonefire flatbread, recipe: And though i bake bread with yeast more frequently nowadays, i still find it easier and recipe video above. Look forward to making these again. You need it to scoop, dip and mop up that's why it's worth learning to make a few types of flatbread from different parts of the world. This is a middle eastern spin on popular turkish gozleme. Top your middle eastern flatbread with cilantro and mint leaves, scatter with a little bit of fresh yoghurt and serve immediately! Wholemeal flatbread with butternut, bulgar wheat and green harissa finished with houmous and tzatziki.

And i'd love to hear how you thought this recipe went! When making my recipe list for the a to z. I thought it delicious with remember to check out my other middle eastern recipes (links above). Our homage to lahmacun, the middle eastern flatbread. These tasty flatbreads are ideal for a for the middle eastern lamb.

Recipe: Slow Cooked Harissa Lamb Flatbreads SP | Lamb flatbread recipes, Middle east food . from i.pinimg.com If you think you have to have a bit of middle eastern heritage to make great turkish flatbread, think again! You don't sit down to a meal in the middle east without bread. Minced meat can produce quite a lot of water when frying, tip this off if you see it, to get lovely crisp edges on your lamb mince. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve. I made this before we started our travels from tehran to beijing. This easy recipe for lavash, a thin, soft flatbread popular in turkey, iran, and other middle eastern countries, is made with flour, water, and salt. Bake them, scoop with them, and sponge with them at will. Harissa grilled eggplant flatbread with labneh and roasted.

0 out of 5 stars (0).

I love fresh homemade bread. Middle eastern flatbread recipe lifemadedelicious. You can eat gravies too with maneesh! Pop them in the middle of the table and let. Lahmacun recipe list is quite short and simple: Copyright 2015 television food network, g.p. Enjoy the lamb but don't fear the dough! I made this before we started our travels from tehran to beijing. Top your middle eastern flatbread with cilantro and mint leaves, scatter with a little bit of fresh yoghurt and serve immediately! Bake two or three flatbreads at a time for five minutes, or until the flatbreads are puffy and brown spots start to develop. Middle eastern recipes meet american classics to create. 1869 best middle eastern moroccan greek turkish and. In fact i doubt that i'll ever buy commercial flatbread again, when i have such an easy and foolproof recipe.

Khobz with kh sound made in the back of the throat. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve. Middle eastern flatbread with eggplant tahini sauce and. Middle eastern flatbread with zaatar seasoning recipe by. 4 tomatoes, sliced 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice.

Mop up dips with homemade flat bread (With images) | Easy flatbread, Food, Recipes from i.pinimg.com Lahm bi ajeen or sfiha is an authentic middle eastern flatbread made with perfectly spiced beef and a delicious soft dough. Khobz with kh sound made in the back of the throat. 0 out of 5 stars (0). This is a middle eastern spin on popular turkish gozleme. Our homage to lahmacun, the middle eastern flatbread. I thought it delicious with remember to check out my other middle eastern recipes (links above). I love fresh homemade bread. Lahmacun is a traditional middle eastern flatbread recipe that is also known as turkish pizza.

Middle eastern stuffed flatbreads recipe, easy middle eastern fatoush salad with stonefire flatbread, recipe:

I love fresh homemade bread. This delicious recipe comes from our friends at yarra valley dairy and features their black savourine goats cheese. If you think you have to have a bit of middle eastern heritage to make great turkish flatbread, think again! When making my recipe list for the a to z. Many recipes do not include any leavening, but this one uses yeast for a softer texture. This simple flatbread recipe is made in just a few easy steps. Our homage to lahmacun, the middle eastern flatbread. Khobz with kh sound made in the back of the throat. Top tip for making middle eastern lamb flatbread. Copyright 2015 television food network, g.p. Middle eastern stuffed flatbreads recipe, easy middle eastern fatoush salad with stonefire flatbread, recipe: These flatbreads originate from the eastern mediterranean, reaching into the middle east, and the recipes come from restaurants across america. This easy recipe for lavash, a thin, soft flatbread popular in turkey, iran, and other middle eastern countries, is made with flour, water, and salt.

Enjoy the lamb but don't fear the dough! Bake two or three flatbreads at a time for five minutes, or until the flatbreads are puffy and brown spots start to develop. Bake them, scoop with them, and sponge with them at will. 1869 best middle eastern moroccan greek turkish and. Lahmacun is a traditional middle eastern flatbread recipe that is also known as turkish pizza.

These flatbreads are ideal for those who like to entertain but are on a budget. The bread is soft and pliable so it's perfect for using as. And though i bake bread with yeast more frequently nowadays, i still find it easier and recipe video above. I thought you might like trying this recipe for middle eastern bread. If you think you have to have a bit of middle eastern heritage to make great turkish flatbread, think again!

You need it to scoop, dip and mop up that's why it's worth learning to make a few types of flatbread from different parts of the world. You can eat gravies too with maneesh! Middle eastern flatbread recipe lifemadedelicious. Maneesh is a middle eastern flatbread perfect to eat hummus or tzatziki even lalabneh. This simple flatbread recipe is made in just a few easy steps.

Wholemeal flatbread with butternut, bulgar wheat and green harissa finished with houmous and tzatziki. Za'atar, a middle eastern spice mix of wild thyme, sumac, and toasted sesame seeds, tops chewy flatbread in this iconic lebanese snack. Our homage to lahmacun, the middle eastern flatbread. Both the flatbreads and the topping can be made in advance. This thin flatbread topped with ground meat and spices is very popular in turkey, armenia, lebanon, and multiple middle eastern communities worldwide.

Middle eastern lamb flatbread recipe. Lahmacun is a traditional middle eastern flatbread recipe that is also known as turkish pizza. Like most leavened breads, this one consists primarily of flour, water and yeast. Both the flatbreads and the topping can be made in advance. Delicious bread recipes inspired from my arab american background.

Flour, water, yeast, oil, ground meat, onion, spices, and assorted veggies for serving. And i'd love to hear how you thought this recipe went! Home » recipes » mains » lahm bi ajeen | sfiha (middle eastern flatbread). Middle eastern recipes meet american classics to create. Both the flatbreads and the topping can be made in advance.

Easy sharing middle eastern flatbreads recipeour favourite thing to whip up when we've got people coming over. Lahmacun recipe list is quite short and simple: Copyright 2015 television food network, g.p. Did you try it with lamb. 1869 best middle eastern moroccan greek turkish and.

When making my recipe list for the a to z. Maneesh is a middle eastern flatbread perfect to eat hummus or tzatziki even lalabneh. This delicious recipe comes from our friends at yarra valley dairy and features their black savourine goats cheese. 4 tomatoes, sliced 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice. Bake two or three flatbreads at a time for five minutes, or until the flatbreads are puffy and brown spots start to develop.

You don't sit down to a meal in the middle east without bread. Pop them in the middle of the table and let. I have copied the recipe from here. Middle eastern lamb flatbread recipe. The bread is soft and pliable so it's perfect for using as.

There are 4 middle eastern and flatbread recipes on very good recipes.

Also i have used ready made za'atar so next time i should remember it does not need salt!

Source: gbc-cdn-public-media.azureedge.net

Middle eastern flatbread with eggplant tahini sauce and.

Source: whatjewwannaeat.com

Flour, water, yeast, oil, ground meat, onion, spices, and assorted veggies for serving.

This is a middle eastern spin on popular turkish gozleme.

Lahmacun is a traditional middle eastern flatbread recipe that is also known as turkish pizza.

Middle eastern stuffed flatbreads recipe, easy middle eastern fatoush salad with stonefire flatbread, recipe:

Top your middle eastern flatbread with cilantro and mint leaves, scatter with a little bit of fresh yoghurt and serve immediately!

There are definitely days where i've forgotten to plan for flatbread for my indian or middle eastern.

In fact i doubt that i'll ever buy commercial flatbread again, when i have such an easy and foolproof recipe.

Source: 100healthyrecipes.com

And i'd love to hear how you thought this recipe went!

4 tomatoes, sliced 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice.

Bake them, scoop with them, and sponge with them at will.

Like most leavened breads, this one consists primarily of flour, water and yeast.

This is my favourite flatbread recipe after trying out about 6 or 7 versions for my restaurant menu a few years ago.

When making my recipe list for the a to z.

Both the flatbreads and the topping can be made in advance.

1869 best middle eastern moroccan greek turkish and.

Source: whatjewwannaeat.com

Zaatar flatbread is a simple flatbread flavored with a middle eastern spice blend called the za'atar which is a mixture of sumac, thyme, oregano, sesame seeds i happened to buy the zaatar pack few months ago to give it a try, but never used it until yesterday.

Source: www.jennycancook.com

Lahm bi ajeen or sfiha is an authentic middle eastern flatbread made with perfectly spiced beef and a delicious soft dough.

Maneesh is a middle eastern flatbread perfect to eat hummus or tzatziki even lalabneh.

In a large bowl combine oil, tomato paste, parsley, and all spices and stir with a fork.

Bake them, scoop with them, and sponge with them at will.

This is a middle eastern spin on popular turkish gozleme.

Bazlama is similar to naan and, in turkey, is often baked over an outdoor, wood fire.


HAPPY RETIREE'S KITCHEN

Eating fresh and healthy food has never been more important for everyone given the Covid epidemic still looming on our doorstep, and the change of season to Winter in the Southern Hemisphere anyway. I've been taking note, and I've noticed that now more than ever before, a lot more men, younger and older, professional, hard working or retired, are doing their share of the cooking for their partners, families or themselves, as a lot of women are at work as well and the guys have discovered that they enjoy cooking. Guys, this style of cooking is for you, and a great meal to plan for the weekend. And of course ladies I know that many of you just like me, love to eat lots of simple fresh salads and vegetables and these are the mainstay of a healthy diet and a Turkish menu like this one.

*If you wish, go straight to the recipes at this link with a minimum of photos:*

When we were planning this Turkish style food feast, Mr. HRK volunteered straight away to make the Turkish flatbread, because he knows it requires much the same technique as making pizza dough which he likes to do, but Bazlama, can be cooked very quickly on the BBQ. He found the recipe, which worked perfectly and looked exactly like the Turkish bread we ate in Turkey and tasted just as good. He used a pizza stone for the cooking, which is an off cut from our granite kitchen bench. I prepared the kofta mince, the day before, let it rest in the frig in a bowl overnight and threaded them onto the skewers on the day we ate them. Once again, these were cooked on the BBQ plate by Mr. HRK and were delicious. I've given you some salad choices, but I discovered when we ate this with friends that if the kofta is to be eaten in the flatbread, all that is required is a tangy yogurt sauce, a delicious tabbouleh, and a simple salad of iceberg lettuce, chopped tomato, chopped cucumber, a few chopped herbs of your choice and some crumbled feta. A dressing of lemon juice and olive oil, a little salt and pepper, and you can be eating vicariously in Istanbul, but much more safely.

However if you or members of your family are watching what you eat, and not eating bread, then kofta and salad is also delicious eaten in Cos lettuce leaves, packed with the flavour but not the bread calories.So many options with this casual but very tasty way to eat.

We started our Turkish feast with some homemade Turkish dips, Pumpkin hummus, Baba Ganoush, (my recipe), and Beetroot Hummus, eaten with my sourdough Cob loaf baked the day before. Mr. P makes wonderful dips.

Bazlama, Turkish Flat Bread

Here's the recipe for the best Turkish Flat bread we have tasted, and can be cooked simply on the BBQ plate in your own home. In Turkey it is normally cooked in an outdoor oven, but it works just as well on the stove top in a cast iron pan. It is best served warm if you can. Mr. HRK found this recipe at https://www.allrecipes.com, 04/25/2021.

Firstly the Cooks note: This recipe makes 4 large flatbreads, however if you prefer them smaller like pita bread, cut the dough into 8 portions.

If you can't find Greek style yoghurt, use regular yoghurt and reduce the water in the recipe to 1 1/4 cups.

The flatbreads also make crispy and delicious bases for pizza. The smaller ones are excellent as pita or pocket breads.

Use plenty of plain flour when you are rolling out the flatbreads to prevent them sticking to the bench, and use a floured rolling pin

(No oil needed to cook)

1 sachet (7 grams or .25 ounce) active dry yeast

1 1/2 cups warm water (110 degrees F/45 degrees C, if you are pedantic, we're not)

1/2 cup Greek-style yoghurt

1/2 tablespoon salt (the original recipe used 1 tablespoon but we thought it was slightly too salty, up to you)

1. Dissolve the yeast, sugar and salt in a small bowl with the warm water. Add the water and the yoghurt to the flour and mix well. The dough will be nice and soft but not sticky. Tip the dough onto a lightly floured bench and shape it into a ball.

Now cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours. ( We place ours in the warm laundry, where our hot water system happens to be, and close the door, and it sure did rise!)

2. Cut the dough into four triangular portions. Shape the dough into rounds and flatten each round on a well floured bench as though you are making pizza dough. We flattened ours out further with a floured rolling pin so that it was a larger and thinner flatbread and it was perfect.

3. To cook your flatbread, choose either the BBQ or a cast iron skillet. As Mr. HRK was cooking, he chose to use a pizza stone in the BBQ, which worked like a dream. Preheat the BBQ or stove to a medium-heat. Place one round of dough on the BBQ or skillet and bake until the brown spots on the bottom, about 1 minute. Flip the bread and bake for another minute. Remove the bread and wrap it up in a clean tea towel to keep warm. We separated them with baking paper like you do with pancakes in case they stuck together with humidity around, but it really wasn't necessary.

Puffing up on the plate, before it flattens out with a pocket inside.

Yoghurt Sauce ( makes the delicious difference with Kofta)

1 tablespoon Extra Virgin Olive Oil

1/4 teaspoon salt and pepper

Combine the ingredients, leave in the refrigerator for at least 20 minutes for the flavours to infuse. (I left mine overnight which is preferable if you have the time.)

Lamb Kofta eaten with Lettuce Wraps or Turkish Flatbread

The beauty of making Koftas, is that I had most of the herbs and spices already in my spice drawer. I just needed to buy fresh mint and coriander, however at a pinch if time is at a premium, you could use all dried herbs and spices.

(It's easy to just double this recipe if you are cooking for a crowd)

Olive oil for frying the kofta on the BBQ

400-500g lamb mince (ground)

1/2 teaspoon ground black pepper

2 teaspoons ground coriander + (2 tablespoons chopped fresh coriander, optional)

1 tablespoon dried mint or 2 tablespoons of chopped fresh mint

1 1/2 teaspoons ground cinnamon

1/4 teaspoon chilli flakes if you like a bit of heat

2 garlic cloves finely chopped

8 large Cos (romaine) lettuce leaves or Turkish flatbread to serve

Use your hands to knead together the lamb mince and the spices, garlic, breadcrumbs, lemon zest, mint and coriander until all well blended together (all the ingredients.)

Divide into 8 portions and roll into football shaped ovals with your hands. Put them on a plate in the fridge and cover. This can be done the day before, or on the same day while you make the salad.

Thread the koftas onto metal skewers or bamboo ones that have been pre-soaked in water to prevent burning. Heat the oiled BBQ plate (or your chargrill pan or frying pan) on high and add the koftas and cook 3-4 minutes. Don't move them until a crust develops, then turn over and cook each side. Remove from the heat.

Cover with foil, and rest for 5 minutes and then serve to your hungry family and guests.

To assemble the Turkish Flatbread, place a spoonful or two of the yoghurt on the Turkish bread and spread over the bread, then add spoonfuls of the salads, then the kofta. Enclose the ends of the bread and roll to enclose. I'm sure your guests will know what to do anyway.

To assemble the kofta in lettuce leaves, place a spoonful of yoghurt onto each lettuce leaf, add a spoonful of salad or tabbouleh, and top with a kofta. Fold the lettuce around the filling and eat.

Tabbouleh with Yoghurt Sauce and Lettuce Wraps

Tabbouleh recipe (from a previous post of mine):

Ingredients:

1/2 cup rinsed quinoa (tri-colour for impact if you like), or wholemeal couscous
150 ml chicken stock for extra flavour, (just water will also work well)
1 Lebanese cucumber, deseeded and diced
3-4 vine-ripened tomatoes, cut into 1 cm dice (I used 4 Roma tomatoes)
3 spring onions, green ends only, finely chopped
1/2 cup mint leaves, rinsed and patted dry
1 cup flat-leaf parsley leaves, or about 1/2 bunch, rinsed and patted dry
1 tablespoon fresh lemon juice (not the stuff out of the bottle)
2 tablespoons extra virgin olive oil
Add a crushed garlic clove if you like, but not necessary
*A large avocado cut into 1 cm dice can replace the cucumber

Method:

If using quinoa:-
Place the stock in a small saucepan, add the quinoa and bring to the boil over high heat. Reduce heat, and simmer for 10 minutes or until tender to taste. Remove from the heat,and stand, covered, for 5 minutes. Fluff with a fork and leave it to cool.

If using couscous:- Place the stock in a small saucepan and bring to the boil. Place the couscous in a heatproof bowl and add the stock to the bowl. Cover the bowl with a plate or something plastic free (preferably), to store the heat, and stand for 5 minutes. Use a fork to fluff it up and to separate the grains. Season it slightly to your taste, and set it aside until cool.

Gather the bunch of parsley, form into a tight bundle in your hand and finely shred the leaves with a sharp knife.

Do the same thing with the mint leaves.

My coriander in our raised garden is still growing well, so a little bit of that went into the salad as well.

Add the cooled grain, quinoa or couscous to the rest of the ingredients, and mix through gently.

Making The Salad dressing:

In a smallish bowl, gradually whisk the olive oil into the lemon juice and garlic (if using) until it starts to thicken slightly and emulsifies. Stir the dressing through the tabbouleh ingredients and season with a little salt and ground black pepper if it needs it. A little salt will really develop the flavours.

On a nutritional note, eating salads like tabbouleh is a healthy alternative, as the herbs, parsley, and mint are rich in sources of Vitamin K and C, some beta-carotene, folate and flavonoids. I feel better already.

Simple Turkish Salad:

65 g or 1/2 cup of crumbled feta cheese

Handful of fresh herbs, preferably marjoram or oregano washed and chopped.

2 tablespoons lemon juice

40 g chopped pistachios or toasted hazelnuts with skins removed

Remove the outer leaves of an iceberg lettuce, pull off enough lettuce leaves to line your bowl when cut fairly finely.

Shred them and place them loosely in the base of your bowl. Chop two large ripe tomatoes and place on top of the lettuce.

Add half the fresh herbs, then the cheese then the rest of the herbs.

Garnish with chopped nuts if you wish, such as chopped pistachios or chopped toasted hazelnuts with skins removed.

If you plan on serving your kofta with just lettuce wraps, a second salad such as Tabbouleh might be nice to eat off the plate.

Mix the olive oil and lemon juice and lightly whisk to make the salad dressing. Put this in a glass jug and dress the salad just before serving or leave everyone to dress their own.

For our Turkish dessert, this platter ticked all the boxes. P & J made the delicious Baklava with a lovely hint of orange, and the Turkish delight, the Halva, and the dried fruits were bought from a locally owned Fruit and Vegetable shop in Mackay called Mifsuds, which also doubles as the best Deli in town.

This was a wonderful finish to our Turkish meal.

Somehow during all of this Turkish mayhem, Mr. HRK found time to give our Locky a bath. He really does love his bath, even though he looks a bit sad here. I was hoping he would smile at me for the photo. Happy days!

It is our 44th Wedding Anniversary today, so we have some special things planned, and some delicious seafood on the menu to celebrate.

Have a wonderful weekend everyone, hope you can plan to do something very enjoyable. Stay safe.


Sourdough Bazlama Bread (Turkish Flat Bread) Recipe

I don't want to turn here to a sourdough recipes blog but I should have shared this recipe during Ramadan since it's perfect for sahur. Let me warn you from the start. As you start to eat more bread after starting to make sourdough bread, you also start to eat more when you start to make bazlama. It's cotton soft, smells amazing and tastes more than delicious.

What should be paid attention while cooking bazlama?

The heat needs to be well adjusted. The use of high heat does not allow it to cook more quickly, it only cooks the outer part and causes it to remain raw inside. Low heat leads to hardening of the outer part. The heat should be low enough not to burn and high enough to cook immediately. In my electric hob heat level is up to 9 and I usually hold it at 7.5 and raise it to 8 or lower it to 7 when necessary.

You can make the math for your own hob, but above all what you should look hile cooking is the colour changes on the bazlama. When it starts too in the bottom it starts to change colour through the top. It turns from white into a matte white. When more than half of the bazlama turns matte white it means it's time to turn bazlama upside down.

If you want to be %100 sure that it's cooked inside, yıu can cover the pan with a lid while cooking. When you do so you keep the heat in the pan and it makes bazlamas to cook better.


65. Bazlama Turkish Flatbreads

I’ve eaten quite a few flatbreads in my time. The most memorable being the fresh Moroccan breads purchased from a family’s converted front window along with a couple of mini bananas for essential sustenance for our 13 hour trek and overnight camp in the Sahara. I can still taste that soft fluffy white bread as I devoured it during the extreme heat wave washing it down in between swigs of proper sugary coke. The only thing that helped with the dehydration before we slept out under the stars on the hot sand.

Camel trekking into the Sahara fuelled by flatbreads

I’ve been searching for a recipe that could help me recreate that moment of sheer bread delight. The kind of delicious every day bread that meets every basic need. Versatility is one of it’s many virtues, it could be a meal in itself if required or the perfect accompaniment to any dish.

Bazlama the perfect accompaniment to any meal

This recipe originates from Turkey and is an absolute pleasure to make and eat. It’s an enriched dough with Greek yoghurt and oil which helps to retain it’s moisture so it keeps a little longer than it’s Moroccan counterpart which had to be eaten entirely on the first day, especially when it was over 50 degrees C most days!

My previous attempts at flatbread making have been a bit hit and miss. (You will not find my hideous chapattis on here yet which were more like sofa cushions than delicate wholemeal wraps.) I blamed my pan, which has lost it’s non stick entirely and adds a beautiful dusting of metal to most dishes.

I longed for cast iron cooking equipment and discovered a small cast iron frying pan in Oxfam for £3 which is a joy to use. It reaches temperatures that other pans a simply can’t maintain and needs only the tiniest drop of oil to prevent it sticking. Armed with this pan I intend to conquer flat breads once and for all.

Mix all the ingredients together to a shiny dough

This recipe is enough for 6 – 8 hand sized small flat breads. Mix all of the ingredients together into a shiny dough (keeping the salt away from the yeast). Knead the dough for about 10 minutes until smooth and springy. Then leave to prove at room temperature for 1 to 2 hours until at least doubled in size.

Leave the kneaded dough to prove

Prove the dough until doubled in size

Knead the dough for about 10 minutes until smooth and springy. Then leave to prove at room temperature for 1 to 2 hours until at least doubled in size.

Knock the dough back and knead lightly

Knock the dough back and gently knead it on a lightly floured surface until it comes together in to a smooth ball.

Divide the dough into 8 equal sized balls

Divide the dough into 8 equal portions, shape into a ball and cover with greased cling film.

Roll each dough ball out into a flat circle about 5mm thick

Flatten each dough ball out onto a lightly floured surface . Using a rolling pin roll out each ball into a circle about 5mm thick. Cover again with greased cling film and leave to rest and prove for 15 mins, until puffed up slightly. You’ll see the yeast get to work pretty quickly when these are laid out in a warmish room.

Gently proven Bazlama ready for cooking

Whilst the dough awàits it’s final prove, heat the frying pan adding a splash of olive oil until sizzling hot. Gently place a proven circle of dough into the scalding hot pan. It will sizzle on impact, so watch out for any splashes oil. The Bazlama will puff up even further with the heat from the pan and bubble up in some places.

Bubbling Bazlama hitting the cast iron pan

Cook the Bazlama for one minute and flip it over and cook it for another minute on the other side. It should start to turn a golden brown and crisp slightly on the outside.

You may want to flip it over again to check that the Bazlama is cooked evenly all over and reached your desired degree of brownness. I like a slightly deeper colour on my breads to add to the flavour and texture. Once it’s cooked remove it from the pan and cover with a clean tea towel to keep it warm and soft. Repeat, until you’ve cooked all the Bazlamas!

Check out that deep brown sizzle pattern

I love how each Bazlama takes on a slightly different charred pattern as it sizzles in the pan. The beauty of cooking in a cast iron pan means that if it starts to get too hot and you smell burning, just take the pan off the heat and it will continue to cook as the pan retains the heat. Once it’s cooled slightly you can safely return your pan to the heat to continue your cooking.

That pan spring! Pillowy soft Bazlamas

Cooking one side at a time gives the Bazlama the opportunity to spring up fully as the yeast activates fully reacting to the intense heat. You can see how much your Bazlama rises in the pan. Check out that fluffy white mid section at last an inch thick!

I adore Bazlamas. They have a wonderful chewy texture almost like a pretzel but much softer. Bazlamas are a perfect comforting addition to any meal or a meal in itself, as they are quite filling. I served my Bazlamas with homemade Tabbouleh and hummus. Delicious! They’re best eaten warm from the pan, but they also freeze extremely well. I defrost them in the toaster on a low setting, as I prefer to eat them warm. However they also make an excellent portable lunch and have eaten many unadulterated Bazlamas straight from my handbag whilst on foot in between meetings.