Wednesday, March 11, 2015

Bazlama Turkish Griddled Flatbread | How to make Bazlama

For the second day under International Flat bread I decided to make 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.

I told her that these flat breads were for the vegetarians and the non veg can eat their 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

Ingredients Needed:

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.


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13 comments :

vaishali sabnani said...

Looks wonderful Valli. The addition of hung curd sounds so interesting , it must have given it an amazing taste.
As for APR, my family just refuses to touch so there is lot of restriction.

Chef Mireille said...

loved these when I made them. yours look just as yummy

Nivedhanams Sowmya said...

wow that is another soft bread.. appreciate your research!!!

Priya Suresh said...

Super like, this is my favourite bread since ever i tried them.They came out prefect Valli.

Varadas Kitchen said...

The bread turned out awesome.

Sapana Behl said...

Bread looks perfect . Very well made !

sneha datar said...

The bread a turned out prefect, looks superb.

Archana Potdar said...

I like Konda's concern.. similar to my kids! As for the flat bread is it not similar to naan with the use of curds?

Pavani N said...

That Turkish bread looks so fluffy and yummy!!

Padmajha PJ said...

I can understand Kondas predicament.Of late even EO is commenting that she is eating way too many cakes and cookies!And you probably know why ;).
And this is a nice flatbread.Like the use of hung curd in this...

Harini-Jaya R said...

Perfectly made, Valli.

Priya Srinivasan said...

Bread looks filling valli. Nice gravy would make it a scrumptious meal!

Suma Gandlur said...

The bread must have been soft and chewy because of the apf.

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