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Bazlama - Turkish Flat Bread
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Prep Time:
30 minutes
30 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
240 minutes
240 minutes
Tangy yogurt flatbread, best served warm.
Ingredients:
- 1 (.25 ounce) package active dry yeast
- 1.5 cups warm water (110 degrees F/45 degrees C)
- 0.5 cup Greek-style yogurt
- 4 cups all-purpose flour
Instructions:
- In a bowl, combine yeast, sugar, salt, and warm water until dissolved. Mix in flour and yogurt until a soft, non-sticky dough forms. Shape the dough into a ball on a lightly floured surface. Cover with a damp cloth and let it rise at room temperature for 3 hours.
- Divide the dough into four equal portions. Form each portion into a round disc, resembling pizza dough. Cover the rounds with a damp cloth and allow the dough to rest for 15 minutes.
- Preheat a cast iron skillet or griddle over medium-high heat. Add one dough round and cook until golden brown spots form on the bottom, approximately 1 minute. Flip the bread and cook for another minute. Transfer the bread to a clean kitchen towel to keep warm.
- Continue the process with the rest of the dough rounds. Preserve any uneaten flatbreads in a sealed container.