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Instructions
- In a large bowl, mix the flour and salt. In a separate bowl, dissolve the yeast and sugar in warm water and let it stand for about 5 minutes until frothy.
- Add the yeast mixture, yogurt, and olive oil to the flour. Mix until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour or until it doubles in size.
- Divide the risen dough into 8 equal parts. Roll each piece into a ball and flatten to about 1/2-inch thickness.
- Preheat a skillet or griddle over medium heat. Cook each bazlama for 2-3 minutes on each side, until golden brown and cooked through.
- Serve warm, ideally with feta cheese, olives, or a drizzle of olive oil.
Chef’s Tips
- Ensure the water is warm, not hot, to activate the yeast properly.
- Use a well-heated skillet for an even golden crust on the bazlama.
- Store leftovers in an airtight container to maintain softness.
Nutrition (per serving)
Approximate calories: 250, Protein: 6g, Carbs: 45g, Fat: 6g
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