Bazlama is the opposite of lavash: thick, soft and risen. Yoghurt brings both acid and fat to the dough, which is what keeps it soft even the next day. The pan should be on a medium heat; over a high one the outside burns and the inside stays raw.
Ingredients
For the dough
To serve
Method
-
Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes.
-
Knead
Add the yoghurt, flour and salt and knead for 10 minutes.
-
Prove
Cover and leave for 50 minutes.
-
Divide
Divide into six pieces and rest for 10 minutes.
-
Roll
Roll each piece out 1 centimetre thick, to the size of the pan.
-
Cook
Cook in a dry pan over a medium heat for 4 minutes a side, until spotted brown.
-
Butter them
Brush with butter while hot, cover with a cloth and serve.
Tips
- Use a medium heat; over a high one the outside of the bazlama burns and the inside stays doughy.
- Do not roll thinner than a centimetre, as the thickness is the character of bazlama.
- Stack the cooked ones under a cloth; they soften each other with their own steam.
Nutrition
240
kcal
7 g
Protein
4 g
Fat
46 g
Carbs
2 g
Sugar
2 g
Fibre
Values are per serving and approximate.