Description
This Turkish bread is simple and delicious, perfect for wrapping or dipping.
Ingredients
Scale
- 500 g Bread flour or all-purpose flour (4 cups)
- 160 ml Warm milk (2/3 cup)
- 160 ml Warm water (2/3 cup)
- 10 g Instant dry yeast (1.5 tbsp)
- 10 g Sugar (1 tbsp)
- 8 g Salt (0.8 tbsp)
- 20 g Melted unsalted butter (or olive oil) – optional
- Chopped parsley – optional
Instructions
- Pour warm milk, warm water, sugar, and yeast into a container. Mix them well.
- Add flour and salt and mix well. Knead the dough by hand until it’s no longer sticky and the surface is smooth.
- Cover the dough and let it proof until it has doubled in size (about 60 minutes).
- Divide the dough into 6 pieces and shape them into rounds. Cover them with a plastic bag.
- Press them out with a roller to a round shape of about 18 cm and 5 mm thick.
- Turn on the stove and heat the pan over medium heat.
- Bake on both sides. When lots of bubbles have formed, turn the bread over to the other side.
- When the bread pops like a balloon, turn the heat down to low.
- Cover the bread with a cloth to prevent it from drying out while baking.
- Brush the bread with a little butter or olive oil and enjoy.
Notes
- I usually make extra portions and freeze them to prepare meals.
- It can be prepared as a quick dinner with chicken shawarma or Thai chicken satay as a wrapper.
- Used as a dipping bread for butter chicken.
- Prep Time: 15
- Cook Time: 15
- Category: Sides
- Method: Pan-Frying
- Cuisine: Turkish
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Turkish bread, Bazlama, easy recipe, no oven, flatbread