There are several traditional home bread types in Turkey. One of them is called as “bazlama” and it is very similar to Indian “naan”. In old days they were cooked on top of large steel sheets. In villages, people still use steel sheets to cook them, but in cities, people use teflon skillets to cook.
Makes 5 servings. (Approximately 350kcal/serving)
Ingredients:
- 4 cups of flour
- 1.5 cups of warm water
- 1 tsp active dry yeast
- 1 tsb sugar
- 1 tsb salt
1. Dissolve salt, sugar and yeast in water.
2. Add flour and make a really soft dough. If it is sticky sprinkle some flour, and if it is stiff, wet your hand and keep kneading.
3. Cover the dough with a damp cloth and keep it at room temperature for 2-2.5 hours, until the dough doubles it’s size.
4. When the dough ready, slice it to 5 pieces.
5. Make balls from the dough and put them on top of a cloth. Cover the dough balls with a moist cloth. Keep them at room temperature for 10 minutes.
6. Flatten the dough balls until the thickness is approximately 1/2″-1/4″ (1-0.5 cm). Put them in between cloths and keep them there for another 10 minutes.
7. Preheat a teflon skillet on top of the stove. (Use medium stove and keep the heat at medium.)
8. Put the dough onto the skillet and after 0.5 minute start rotating and turning the dough with a help of a spatula. The dough will puffed up.
Rotating the dough with a spatula prevents burning the dough.
Turkish Home Bread-II
This bread is called as “yufka” and it is mainly the cooked version of the fillo dough. This bread is brittle and can be stored for a very long time at dry places. When it is dry, you can eat…