Mayasız Bazlama (Yeast-Free Turkish Village Flatbreads)
I’ve basically used a variation of my Lahmacun dough recipe for this one (a third of the Lahmacun dough recipe quantities, but swapping the milk to water ratio and keeping the yoghurt and oil quantities the same), but instead of the yeast, the recipe requires a couple of additional raising agents.
I’ve tested the recipe with plain, self-raising and strong bread flour, and they all work a dream, with the bread flour, understandably, producing (only marginally) the fluffiest results.
We are addicted. So easy to make (with a little waiting time), but hardly any prep or cooking time at all.
The recipe makes four to save on ingredients and to prevent wastage. Recipe link in bio. Show me your remakes with #melizcooksbazlama
INGREDIENTS
250g flour (strong bread, plain or self-raising all fine)
50ml lukewarm water
100ml lukewarm milk
2 tbsp yoghurt
1 tbsp oil (olive or vegetable based fine)
1/2 tsp baking powder (4g)
1/2 tsp bicarbonate of soda (4g)
1/4 tsp sugar
1/4 tsp salt
To serve:
25g softened butter
METHOD
Dissolve the salt and sugar in the warm water then mix together all of the wet ingredients in a jug.
Sift the flour, baking powder and bicarbonate of soda into a bowl, make a well known the centre, and slowly add the liquid ingredients to the dry, stirring with a large spoon as you do. Stir everything together for a couple of minutes with a big spoon until it’s all fully amalgamated.
The dough will be quite wet - that’s fine. Cover the bowl with cling film or a tea towel and leave to one side for 2 hours. It won’t rise much but the raising agents will still start to work.
After 2 hours, lightly flour your surface. Divide the dough into 4 equal pieces, shape them into balls. Gently roll them in the flour on the surface then roll out with a rolling pin to about 3/4 cm thick. Lay on a very lightly floured tray.
Repeat with the remaining 3 pieces of dough and allow the flattened bread to sit, covered, for another 20-30 Yeah I’mmins.
Heat up a flat frying pan on a medium heat. Add the first Bazlama and cook until golden brown underside. Flip over and repeat until the other side is golden. Remove to a plate and cover with a clean tea towel while you cook the other three Bazlama (if there is any burnt flour residue building up in the pan, carefully remove it with a piece of kitchen towel so that it doesn’t burn further and stick to the remaining Bazlama while cooking).
Once all the bread has been cooked, brush each once with the butter and serve warm.
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