Turkish flat bread, a global culinary staple, offer versatile preparation methods. While some versions omit yeast, others incorporate it for a delightful Bazlama, renowned for its yeast-infused richness and chewy texture. Crafting these flat bread is remarkably straightforward, as they can be effortlessly pan-fried without the need for an oven. The addition of yogurt to the dough enhances its pliability post-cooking, making it an ideal accompaniment for your favorite curry or a simple smear of hummus. Prepare to savor this effortless recipe!
Turkish Flat Bread Recipe
This Turkish flat bread recipe is a breeze to execute. Begin by combining the dry ingredients in a spacious mixing bowl and whisking them together.
Next, introduce yogurt and water into the mixture, stirring until a smooth dough forms.
Envelop the dough in a coat of oil and allow it to rise in a warm, dry location until it doubles in size, which typically takes about an hour.
Once the dough has achieved its ideal rise, divide it into eight equal portions. Flatten each dough ball and pan-fry them over medium heat until they attain a golden brown hue and thorough cooking.
For a finishing touch, lightly brush the flat bread with butter and stack them on a plate while you complete the cooking process.
If you prefer smaller flat bread, divide the dough into 12 portions.
This versatile dough can also be used to create delectable pizzas!
Cook the flat bread until you observe bubbles forming on the surface before flipping them.
Opt for full-fat Greek yogurt for superior results.
Utilize a heavy-bottomed pan, such as cast iron, for this recipe, as it retains heat effectively, ensuring thorough cooking of the thick flat bread.
Storing Turkish Flat Bread
Preserve your freshly-made flat bread in the refrigerator for up to three days. Alternatively, you can refrigerate the uncooked dough for approximately three days. If preferred, the dough balls can be frozen for up to three months; be sure to tightly wrap them with plastic wrap.
- Flour: Approximately 8 1/2 cups
- Warm Water: Approximately 1.7 cups
- Yogurt: Approximately 1.7 cups
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