Flatbread
This Bazlama or translated to Turkish Flatbread recipe is perfect as a pizza base, schwarma bread or even dunked into soup and once you know how to make these, you'll keep coming back to this recipe.
Servings 10 flatbreads
Calories 235kcal
Ingredients
- 310 mililliters / 1 ¼ cups lukewarm water
- 6 grams / 2 ¼ teaspoons instant yeast (1 small packet)
- 14 grams / 1 tablespoon superfine/caster sugar
- 180 grams / ¾ cup Greek yogurt
- 28 grams / 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 525 grams / 3 ¾ cups plain flour
Instructions
- Place the lukewarm water, yeast and sugar in a bowl, stir and set aside to sit for 10 minutes, until it is bubbling and foamy.
- Add the yogurt, olive oil and salt to the yeast and stir together.
- Stir the flour through and combine until the dough forms.
- Turn onto a lightly floured surface and knead until it is no longer sticky and springs back, this will take approximately 5 minutes by hand.
- Divide into 10 equal pieces and set aside on your kitchen surface to rest for 15 minutes with 2 inch gap between each piece of dough and a damp teatowel on top.
- Lightly flour your work surface and roll out one piece of dough until it's approximately ? inch thick.
- Heat 1 tablespoon olive oil in a heavy frying pan or skillet and place on medium heat until hot.
- Lay the flatbread into a hot pan or cast-iron skillet and cook for 2 minutes or until golden, flip and cook the opposite side until also golden brown.
- Remove and set aside on your serving plate (or see note to keep it warm if you want to serve the full stack at the same time).
- Continue with the remaining flatbread dough portions.
- Serve smeared with labneh or Greek yogurt mixed with some roasted garlic and scallions and a variety of toppings from minced beef or sliced tomato, cucumber and haloumi.
- Enjoy!
Video
Notes
- Yeast: This is what gives our bread rise during cooking and contributes to the soft texture with instant used here to allow minimal rising time. Active dry yeast could be substituted in equal measure, though you might want to give the bread slightly longer rest and rise time to achieve the same results.
- Greek yogurt: Thick Greek yogurt lends moisture to the dough whilst helping it not be too thin, you could substitute in equal measure with thick plain yogurt.
- Keeping the stack warm: If you're serving the entire stack at one time, it's best to preheat your oven to 100C/210F and place the flatbreads on a plate to keep warm as you cook the rest.
- Can be used as a pizza base: Simply top it with your favorite ingredients, such as tomato sauce, cheese, vegetables, or meat, and bake it until the toppings are bubbly and golden.
- These are perfect to use as wraps: Fill with grilled meats, fresh vegetables, sauces, and herbs for a flavorful and satisfying wrap.
- They can be frozen: Once cooled, wrap it tightly or place in freezer bags. To thaw, simply leave it at room temperature or warm it gently in the oven.
Nutrition
Calories: 235kcal