Bazlama

Ingredients for 12 servings:

• 600 g flour
• 300 ml water, warm
• 1 packet of dry yeast
• 1 tbsp sugar
• 150 g quark (cottage cheese, cream level) or Greek yogurt
• 2 tbsp olive oil
• 1 tbsp salt
• 5 tbsp parsley, chopped
• Olive oil for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Turkish-style pan bread with parsley

Mix the yeast, sugar, and dry yeast in a large bowl and let it rise in a warm place for 5-10 minutes, until the mixture foams. Stir in the quark, olive oil, and salt. Add the flour and parsley and mix with a wooden spoon until a firm dough forms. Place the dough on a well-floured work surface, dust lightly with flour, and knead by hand for 3-4 minutes, until the dough is no longer sticky. Divide the dough into 12 equal pieces, lightly dust with flour, cover with a clean kitchen towel, and let rest for 15-20 minutes. Preheat a medium-sized frying pan over medium heat. Roll one piece of dough into a 15-18 cm circle, lightly brush with olive oil, and place in the hot pan. When the dough rises slightly, brush the top with olive oil as well. Bake the flatbread for about 1-1.5 minutes, until the surface is bubbly and the bottom is golden brown. Turn the flatbread over and bake for another 1-1.5 minutes. Sprinkle the finished flatbreads with a little more chopped parsley, if desired, and stack them in a clean kitchen towel to keep them soft if not eaten immediately.