Bazlama

Method5 steps

1. 1

   Step 1: Combine flour (4 cups), granulated sugar (1 tbsp), salt (2 teaspoon) and dry yeast in a mixing bowl. Add the warm water (1 1/2 cups) slowly while kneading until the dough is soft but not sticky.

   Uses 4 cups all-purpose-flour · 2 teaspoon salt · 1 tbsp granulated sugar · 1 packet dry yeast; packet weight unspecified · 1 1/2 cups warm water

2. 2

   Step 2: Cover the mixing bowl with a clean towel and leave the dough at room temperature for about 90 minutes to rise.

   First bazlama dough rise · 90 minUses Kneaded bazlama dough

3. 3

   Step 3: Divide the risen dough into 12 equal pieces. Shape each into a round and flatten. Cover with a clean towel and rest about 15 minutes.

   Shaped bazlama proof · 15 minUses Risen bazlama dough

4. 4

   Step 4: Heat a flat cast-iron skillet over medium-high heat. Cook one proofed dough round until brown spots appear underneath, then flip and cook about one further minute, until cooked through.

   Uses One of 12 proofed dough rounds

5. 5

   Step 5: Repeat the same skillet cooking with the remaining 11 rounds. Serve the 12 breads hot or cold, for the source four servings.

   Uses Remaining 11 proofed rounds · First cooked bazlama