Turkish Bazlama

Ingredients for 4 servings:

• 450 ml water
• 3 tbsp milk
• 3 tbsp vegetable oil
• 1 egg(s)
• 14 g dry yeast
• 1 kg flour
• 1 tbsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

baked in a pan

Mix the water, milk, oil, and egg together in a bowl. Add the yeast and flour and mix until no flour clusters remain. Let rest, covered, for 15 minutes. This helps the gluten and improves the consistency later on. After the 15 minutes of resting time, add the salt and knead thoroughly for about 10 to 12 minutes. You can do this by hand, in a mixer, or with the dough hook of a stand mixer. When the dough is nice and smooth and pulls away from the sides of the bowl easily, cover it and let it rise for about 45 minutes. In summer, you can use a kitchen towel to cover it, and in winter, a plate. Once the dough has risen nicely, tear off small pieces and roll them into balls. If you want them to be nice and even, I recommend weighing the balls. I always use 80g per ball. Spread the balls evenly on a board or baking sheet and cover with a kitchen towel. Place one or more pans on the stove and heat to medium heat. Place the balls in the hot pan and flatten to about 8 cm in diameter. Bake for about 2 minutes and turn over. After another 3 minutes, the bazlama should be done. You can also fill the pre-rolled balls with leftovers from the day before. Simply seal them tightly, and you’ve got a delicious snack. The cooled bazlama can be frozen and thawed in the oven at 180°C for about 10 minutes, and they’ll be as good as freshly baked.