Bazlama
This leavened flat bread can be served as part of a meze platter
Makes enough for: 6 Bazlama
Ingredients
- 550 g bread flour, plus extra for dusting
- 300 mls water
- 100 g thick yoghurt
- 12 g fine salt
- 7 g instant dried yeast
- 5 mls xylitol
- 25 g butter, melted
Method
- Place the flour, water, yoghurt, salt, yeast and xylitol into a stand mixer bowl
- Bring together with a dough hook then knead for 5 minutes (your dough will be slightly sticky)
- Cover and set aside to prove until it doubles in size
- Divide the dough into 6 pieces weighing 155g each
- Roll each piece into a ball on a lightly floured surface, dust with flour and cover with a kitchen towel
- Leave for 10 minutes to rest then place each ball, one at a time onto a floured surface
- Flatten slightly with a rolling pin then roll to a 15cm diameter circle
- Set aside to rest for 10 minutes while you heat a heavy based frying pan over a medium temperature
- Spray the pan with cooking spray and place the rolled out dough into the pan
- Lower the temperature slightly and leave to cook for 5 minutes
- When bubbles appear on the top and the bottom is cooked flip it over
- Brush butter on the top (cooked side) and leave to cook for another 5 minutes
- Flip onto a wire rack and brush the top with butter then cover with foil to keep warm
- Repeat with the remaining balls of dough, rolling the next one out as you start cooking the rested one
- Once all done, serve warm or if left to go cold, pop them into a toaster for a short while