Homemade Turkish Bazlama Bread
Ingredients
- 2 kg flour (can use a mix of rye, wheat, and white flour or just white flour)
- 1 packet fresh yeast
- 2.5 teaspoons salt
- 1 tablespoon sugar
- Approximately 6 cups warm water
- 1/2 cup olive oil
Preparation
Place the flour in a kneading bowl and add the salt, mix with your hands.
Make a well in the center, add the yeast, sugar, and 1 cup of warm water.
Mix well until the yeast dissolves, then begin kneading.
Gradually add the remaining water while continuing to knead.
Knead for 5 to 10 minutes until you obtain a soft dough.
Cover the dough and let it rise for 1 hour until it doubles in size.
Once risen, knead the dough again for a few minutes.
If you have time, allow it to rise again.
Divide the dough into 10 equal pieces.
Place the pieces on a cloth, space them out, cover, and let them rest for 30 minutes.
Dip your hands in olive oil and shape the dough pieces without using a rolling pin or dough roller.
Cook the bazlama on a griddle or in a pan over medium heat without oiling the pan.
If cooking in a pan, divide the dough into 16 pieces instead.
Tips
The bazlama turns out soft and cotton-like.
You can freeze the bazlama for later use and thaw as needed.
