This Bazlama (village style flat bread) was very easy to make (no mixer needed) and it was very soft and tasty. It comes together quite quickly, has a short resting time, and is perfect when you need bread quickly.
It's made with yeast and yoghurt, so it has fluffiness from the yeast and a tang from the yoghurt. I used Greek yoghurt as it is easy to find in shops. If you can find plain Turkish yoghurt, use that instead.
We loved this as a side to many dishes like stews, dips, roasts, anything really.
You can also use it as a wrap, perfect for gyros or a quick pizza dough. It was even great the next day.
You can make them thicker, thinner, bigger, smaller, roll them how you like them. It will depend on how you want to serve them.
When cool, store in a Ziplock bag for later use. Reheat in a pan without oil for a minute or two on each side or wrap flatbreads in paper towelling and heat in the microwave on low power until warm.
This is a great flat bread recipe, perfect for beginners, as there is nothing complicated about making these.
Makes 10 flatbreads
1¼ cups warm water
1 x 7g packet active dried yeast
1 tablespoon sugar
¾ cup Greek-style yogurt
2 tablespoon extra virgin olive oil
2 teaspoons cooking salt
4-5 cups plain flour
¼ cup finely chopped flat leaf parsley
Combine the yeast, sugar, and water into a large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
Whisk in the Greek yogurt, olive oil, and salt.
Add 4 cups of the flour and the parsley and stir with a wooden spoon until the dough comes together. If the dough is too wet or too sticky, keep adding flour until it is no longer wet or sticky, it can be tacky, but not sticking to your hands. Turn dough out onto a floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
Divide dough into 10 equal pieces, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
Roll one of the dough portions into an approximately 15-17cm circle. Make a few more, say 4 more, I like to get ahead, so that when I start frying the bread, I have a few prepared in advance.
Preheat a medium frying pan to a medium heat. While pan is heating, keep rolling out the dough.
Brush the top surface lightly of one of the flatbreads with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 ½ minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
Stack flatbreads on a plate and cover with a clean kitchen towel after cooking to steam a bit and retain softness.
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