Turkish flatbread is one of those dishes that has appeared and become quite popular in the past few years. This recipe takes a twist on the traditional and isn’t baked, but rather pan fried in a frying pan. In Turkey, it’s known as ‘village bread’.
Despite best efforts to find the origin of this, I came up empty, but regardless this is a recipe you’ll find a way to make time and again. These are best eaten within a day or two and can be made ahead and reheated swiftly to serve a crowd.
We top ours with a mix of Greek yogurt, sumac, a little lemon juice and finely chopped mint. Following this, you can add minced beef with a little more sumac, sliced fresh tomatoes, squeaky golden haloumi and fresh cucumber.
These are great for a lazy day lunch or a quick weeknight meal if you have made ahead, tag roamingtaste on Instagram for your toppings as these have endless possibilities.
Bazlama – Turkish Flatbread
Makes 10 flatbreads
1 1/4 cup lukewarm water
1 small packet instant yeast
1 tablespoon superfine/caster sugar
3/4 cup thick Greek yogurt
2 tablespoons extra virgin olive oil
1 tablespoon salt
3 3/4 cups all-purpose flour
Place the lukewarm water, yeast and sugar in a bowl and allow to sit somewhere warm for 10 minutes until it is bubbling and foamy.
Add the yogurt, olive oil and salt and stir together.
Add the flour and combine until the dough comes together.
Turn onto a floured surface and knead until it is no longer sticky and springs back, this will take approximately 5 minutes.
Divide into 10 equal pieces and set aside with a clean damp towel to rest for 15 minutes.
On a lightly floured surface, roll out one of the pieces of dough into a circle and 1/8 inch thickness and pour a little olive oil into a frying pan, heating on medium.
Lay the flatbread dough into the frying pan and cook for 1 minute or until golden, flip and cook the opposite side until golden.
Continue with the remaining flatbread dough portions.
Serve smeared with a Greek yogurt and sumac mix with a variety of toppings from minced beef, sliced tomato, cucumber and haloumi.