No Eggs, No Milk, No Yogurt! You Will Be Amazed By The Result! Super Soft And Delicious!
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Recipe Overview
Overview
This Turkish Bazlama bread recipe is a delightful surprise, especially for those looking for a bread that doesn’t require eggs, milk, or yogurt. The process begins with a simple mixture of warm milk and water, sugar, and dry yeast, which creates a fluffy dough. The addition of all-purpose flour and a bit of salt results in a soft, slightly sticky dough that is easy to work with.
Kneading the dough for just a couple of minutes is all it takes to achieve the right texture, and the best part is that there’s no need to wait for it to rise. Once divided into pieces and rolled out, the dough is cooked in a dry frying pan, puffing up beautifully as it cooks. This method not only makes the bread quick to prepare but also gives it a unique texture that is both soft and slightly chewy.
The final touch of brushing the bread with olive oil adds a rich flavor that complements its fluffy nature. This Bazlama bread is perfect for breakfast, served warm with a bit of butter or alongside your favorite dips. It’s a versatile recipe that can easily become a staple in your kitchen, offering a delicious alternative to traditional bread recipes.
Recipe Details
Steps & Tips
Knead the dough by hand and divide it into 4 equal parts.
Roll the dough into balls and keep them covered.
Grate 3.5 ounces of cheddar cheese finely (100 grams).
Grate 2 ounces of Parmesan cheese (60 grams).
Add 5 ounces of cream cheese (150 grams).
Roll out the dough thinly.
Add and evenly distribute small amounts of all 3 types of cheese on the dough.
Fold the dough with the filling.
Repeat these actions for the remaining dough and filling.
Add a bit of butter to the heated pan and place the raw bread.
During the frying process, the bread puffs up.
Cooking the flat bread on medium heat takes about 2-3 minutes.
Tip: Keep the dough covered to prevent drying during the cooking process.
Tip: Spread butter on both sides to prevent the flatbread from drying out.
Measure 1 1/5 cups warm milk (300 ml).
Measure 1 1/5 cups warm water (300 ml).
Add 2 tbsp sugar (30 g).
Add 2 tsp dry yeast (10 g).
Stir a little to dissolve the yeast.
Sift 5 1/4 cups all-purpose flour (840 g).
Add 1 tsp salt (5 g).
Stir the mixture.
Knead the dough by hand.
Knead the dough well for 2 minutes.
Cover the dough for 1 hour and place in a warm place to rise.
Dust the table with flour and release some gases from the dough.
Divide the dough into 8 equal pieces.
Make dough balls.
Tip: Keep the dough covered so it doesn't dry out.
Roll each ball into an 8 inch (20 cm) diameter.
Heat a ceramic or non-stick frying pan over medium heat.
Flip the bread for the first time after 30 seconds.
Cook until the bread starts to puff up like a balloon.
Tip: Each bread is cooked for about 3 minutes, make sure that it does not burn.
Keep hot bread covered so that it is soft.
Tip: Can be brushed with olive oil to enhance the flavor!
Measure 1 glass of milk (250 ml).
Add 1 1/2 tbsp baking powder (15 g).
Add 1 glass of yogurt (250 ml).
Stir well.
Sift 600 grams of flour (4 glasses).
Add the liquid to the flour and stir well with a spoon.
Knead the dough with your hands.
While kneading the dough, add another 70 grams of flour (1/2 glass).
Add 1 tbsp olive oil.
Tip: There is no need to wait, as the dough is yeast-free.
Knead a little more by hand.
Divide into 10 parts.
Make balls from dough.
Roll out the dough to 6 inches (15 cm) in diameter.
Roll out each ball.
Cover the rolled out dough with a kitchen towel.
Stretch each piece with your hands to a diameter of 8 inches (20 cm) and immediately place in the pan.
Tip: Stretch each piece with your hands to a diameter of 8 inches (20 cm) and immediately place in the pan.
Cook in a dry frying pan, without oil.
From time to time turn over to the other side so that it is well fried.
Let the bread cool slightly and brush it with olive oil.
Tip: Let the bread cool slightly and brush it with olive oil.
Peel and boil 2 potatoes, weighing 7 ounces (200 grams).
Cook until it's soft.
Measure 1 cup of all-purpose flour (120 grams).
Add salt to taste.
Add 2.5 fluid ounces of water (80 milliliters).
Stir.
Add 1 tablespoon of oil.
Knead the dough until it's soft.
Divide the dough into 3 parts and roll them into balls.
Cover them while you prepare the filling.
Finely chop half an onion.
Mash the potatoes as if making mashed potatoes.
In a skillet, add some oil and sauté the onion over medium heat.
Crush 1 garlic clove.
Tip: Sauté the onion over medium heat for better flavor.
Add a bit of hot red pepper.
Season with salt to taste and add 1/2 teaspoon of chili powder.
Add 1/2 teaspoon of cumin powder.
Add the mashed potatoes and stir.
Finely chop some coriander and add to the filling.
Stir and cook for 2 minutes on low heat.
Roll out the dough thinly.
Tip: Fry until it turns golden brown, and the flat bread is ready.
Add the filling and spread it out, then fold the dough.
Roll it out a bit and smooth the edges.
Place the flat bread on a preheated non-stick skillet.
Cook over medium heat.
Add some oil on top and flip it to the other side.
The flat bread will puff up slightly, and the hot air will cook it from the inside.
Fry until it turns golden brown, and the flat bread is ready.
Melt 1 tablespoon of unsalted butter.
Measure 5.5 ounces of all-purpose flour (160 grams).
Add 1/2 teaspoon of baking powder.
Add 1/2 teaspoon of salt.
Pour in the melted butter.
Add 3 liquid ounces of warm water (90 milliliters).
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Bazlama is a traditional Turkish flatbread that is soft and fluffy.
- •This bread is cooked without oil, making it a healthier option.
- •The dough can be easily kneaded by hand and does not require waiting for yeast to rise.
- •Brushing the bread with olive oil enhances its flavor and keeps it soft.
