Hello Dear Friends,
This week has been a week that continues with breakfast recipes exactly as I wanted :) With the arrival of Dear Adilen, we prepared the flatbread recipe, which I wanted to add to the blog for a long time, according to her measurements. I have to say that we had an excellent flatbread that was cooked in full measure and balanced inside and out.
Since I usually work alone, it was difficult to take pictures of the construction stage. This time, when there were two people, one of us prepared and the other wrote the measurements step by step while taking pictures :) Although there is no problem in other recipes, there is a problem in shooting because of the flour in the dough :)
Anyway, let's come to the important tricks of making bazlama...
First of all, kneading and fermentation are very important as in other leavened doughs. here before dough leavening tips I wrote. I'll leave the link like this :)
The other important point is to keep a soft dough and roll out the dough. In the dimensions I give, there are 6 to 8 baslamas. You roll out your dough to a thickness of 1,5-2 cm and move on to the second fermentation process.
The last and most important trick is that the bottom of the ceiling is very low. The base starts to swell while cooking, but if the stove is on, its surface may turn red and the inside may remain raw. For this reason, it should be cooked in a swirl and on low heat.
It will harden while frying as the outside comes into contact with the heat. If you cover it with a cloth as soon as it is cooked, it will soften a little more with its own steam.
Bon appetit right now.
Love…
Ingredients for Bazlama Recipe
- 5,5 cups flour
- 1 pack of instant yeast
- 3 tea spoon salt
- 1 glasses of yoghurt
- 1 water glass of water
- 1 large eggs
- half tea cup oil
- 3-4 tablespoons of working flour to form the dough
How to Make Bazlama Recipe?
- Take 5 cups of flour in a mixing bowl. Start kneading by adding eggs, yogurt, oil, yeast, water and salt.
- While kneading, add half a glass of flour if necessary, collect it and knead for 5 more minutes by taking it to the lightly floured counter.
- Cover the dough with cling film and let it rest for about 1 hour.
- Divide the fermented dough into 6 or 8 equal parts depending on the size you will prepare and roll it in your hand.
- On the floured counter, roll out a little smaller than the size of the dessert plate with the help of a rolling pin. (You can also do it with a rolling pin or by hand)
- Flour the rolled flatbreads well and let them rest for another 15 minutes to ferment.
- Take your thick-bottomed steel or Teflon pan on the big burner of the stove and heat it by bringing the bottom to the lowest.
- Grease the pan and remove excess oil with a paper towel.
- Put the flatbread in the pan and cook the first surface for 1 minute. Turn the other side of the flatbread that starts to swell. In this way, fry both sides, turning it every minute.
- Take the cooked flatbread on the counter, cover it with a cover and move on to the other flatbread.
- Follow the same process until all bases are finished. Serve warm or cold.