Bazlama Bread (Printable Version)
Super light, squishy bazlama—no oven drama. Rip into pillowy circles, perfect for stuffing or dunking in your go-tos.
# Everything You’ll Need:
→ Dough
01 -
500 g bread or regular flour
02 -
160 ml warm milk
03 -
160 ml warm water
04 -
10 g quick-rise yeast
05 -
10 g white sugar
06 -
8 g fine salt
→ Topping (optional)
07 -
20 g butter (melted) or olive oil
08 -
fresh parsley, chopped
# Steps to Cook:
01 -
Drop the yeast and sugar straight into your bowl along with the warm milk and water. Stir it up so everything dissolves.
02 -
Add your flour and salt to the bowl. Work it all together, then knead with your hands until you’ve got a soft, smooth ball and it doesn’t stick much anymore.
03 -
Throw a towel over the bowl and let it sit somewhere warm. Let it hang out for about an hour until it doubles up in size.
04 -
Cut the dough into 6 bits. Roll each one into a ball and cover them with plastic so they don’t dry.
05 -
Grab one dough ball and roll it with your pin until you get a circle about 18 cm across and 5 mm thick. Try to make them round and even.
06 -
Get your nonstick or heavy pan hot over medium heat. Wait until it’s good and warm before you start cooking.
07 -
Place a dough circle onto the hot pan. Wait until bubbles show up, then flip it and cook the other side. If it gets too puffy, just lower your heat.
08 -
As soon as a flatbread is done, set it on a warm plate and put a towel over it. This keeps everything soft.
09 -
While they’re hot, brush melted butter or oil on top and toss on some parsley if you like. Try to eat them while they’re still warm.
# Extra Suggestions:
01 -
Using a good, heavy pan helps your bread puff up better by spreading out the heat evenly.
02 -
These go great filled with anything or dunked in dips—perfect for snacks or meals.