Ingredients (makes 4–6 breads)
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water or warm milk
- 2 tbsp yogurt (optional—makes it softer)
- 1 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp instant yeast (or 1.5 tsp active dry yeast)
Instructions
1. Make the dough
- In a bowl, mix warm water (or milk), sugar, and yeast. Let it rest 5 minutes if using active dry yeast.
- Add yogurt, olive oil, and salt.
- Add flour gradually and mix until a soft dough forms.
- Knead 5–8 minutes until smooth and elastic.
2. Let it rise
- Cover the dough and rise for 45–60 minutes until doubled.
3. Shape
- Divide the dough into 4–6 balls.
- Rest them covered for 10 minutes.
- Roll each ball into a thick circle, about ½–1 cm thick.
4. Cook on the stove
- Heat a non-stick pan or cast-iron skillet over medium heat.
- Cook each circle for 1–2 minutes until bubbles form, then flip.
- Cook 1–2 minutes more until golden spots appear.
- Flip again if needed — the bread should puff up.
5. Serve
Brush with butter, olive oil, or garlic butter while warm.
Perfect with tea, soups, kebabs, or for sandwiches.
Tips
- Use milk + yogurt if you want extra soft, fluffy bread.
- Don’t cook on low heat — medium heat gives the classic golden spots.
- You can freeze cooked bazlama and reheat in a pan.
Enjoy !!!
