Bazlama Recipe
Few materials are more abundant; Let it cook slowly on the hair, get the food. Let the arts not decrease, let it overflow, enjoy your meal!
Ingredients:
For: 4 People
Prep: 50 Min
Cook: 25 Min
| Flour | 8.5 Cup |
| Fresh Yeast (42 Grams) | 1 Package |
| Yogurt | 2 Cup |
| Granulated Sugar | 1 Tsp (large) |
| Water | 2 Cup |
| Salt | 1 Tsp (large) |
| Butter | 4 Tbsp |
Steps:
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Warm up two glasses of water. Make a slurry of sugar, salt, yoghurt, yeast and water in a deep bowl and leave it for 15 minutes.
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When bubbles start to appear, slowly add the flour to the yeast water and mix until you get a dough as soft as an earlobe. Cover it with cling film and wrap it in a kitchen cloth.
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Take the well-fermented dough (at room temperature for about 1 hour) to the kneading board, knead for a few turns and take off the excess gas.
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Take the dough about the size of your palm and shape it into a flat and round shape with a width of 2 cm, the size of a tea plate. Shape the other dough in the same way.
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Cook your flatbread meringues in an oil-free pan for five minutes, until they turn pink. Take the cooked flatbreads on a paper towel or napkin, cover them with a clean cloth and let them rest. Do not stack them so that they do not become doughy. Bon Appetit !
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Note: If you have a sheet pan, you can also cook your flatbread on the sheet metal.
30 Min
