Bazlama

Bazlama is a versatile flatbread that can be served with breakfast items like butter and honey, lunch sandwiches, dinner soups and stews, or snacks like hummus. It features a soft, fluffy texture achieved through a yogurt-based dough and a two-stage rising process.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1½ teaspoons salt
• 1 cup warm water (about 110°F/43°C)
• ½ cup plain yogurt
• 2 tablespoons olive oil
• Butter, softened (for serving)
• Olive oil (for serving)
• Honey (for serving)
• Cheese (for serving)
• Fresh herbs (for serving)

Instructions

1. In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture, yogurt, and olive oil. Mix until a rough dough forms.
3. Transfer the dough to a lightly floured work surface. Knead for approximately 8–10 minutes until the dough becomes smooth, elastic, and soft. Add a small amount of flour if sticky.
4. Place the dough into a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm location for approximately 1 hour or until doubled in size.
5. Punch down the risen dough gently to release excess air. Divide the dough into 8 equal portions and shape each portion into a smooth ball. Cover and let rest for 10 minutes.
6. Using a rolling pin, flatten each dough ball into a circle approximately 6–7 inches in diameter and ¼ inch thick. Cover the shaped dough rounds with a towel while preparing the skillet.
7. Allow the shaped dough rounds to rest for another 20 minutes.
8. Place a large skillet or griddle over medium heat and allow it to preheat thoroughly.
9. Place one dough round onto the hot skillet. Cook for approximately 2–3 minutes on the first side and 2–3 minutes on the second side until the bread puffs up in spots and develops golden-brown marks. Repeat with the remaining dough rounds.
10. Transfer cooked Bazlama to a plate and cover with a clean kitchen towel to retain moisture. Brush with melted butter if desired.

Notes

Use fresh yeast for better rise. Do not over-flour to avoid dense bread. Ensure the dough doubles in size before shaping. Maintain medium heat to prevent burning. Cover after cooking to preserve softness. Storage: Room temperature for up to 2 days, refrigerator for up to 5 days, or freezer for up to 3 months. Reheat in skillet (1-2 mins/side), microwave (15-20 secs), or oven (300°F/150°C for 5 mins). Variations include Whole Wheat, Garlic Herb, Cheese-Stuffed, and Sesame.