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.