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 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.
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