Flatbread

This is a Turkish flatbread (bazlama). It's thick and spongey.

Makes 6 regular or 9 small. Takes 1 day.

Ingredients

• 160 gm water
• 160 gm milk
• 10 gm yeast
• 500 gm flour
• 8 gm salt
• 18 gm oil

Method

• Combine water and milk in jug and warm to 35 C.
• Add liquid to bowl.
• Add yeast and whisk.
• Add flour and salt and mix.
• Knead in bowl until it's a lump.
• Add oil and knead in bowl until dough is smooth.
• Back in bowl, cover and rest until 2-3 times bigger.
• Divide into pieces (6 or 9).
• Shape into balls and cover for 30 mins.
• Flour bench, roll each into circle 5 mm thick.
• Use two pans and bake on medium or low heat or they go black.

Notes

10/5/2023

Probably the best flatbreads I've done. The proper way to bake is cook one side on medium then when bubbles appear flip it over. It's meant to inflate massively too but mine don't. The problem is the fat bubbles burn easily and it looks crappy so next time try continually flipping. Also try making 9 smaller ones.