Diriliş Ertuğrul Bread Recipe | No knead Turkish Bazlama Bread | Foodiya

Today we'll share a very easy soft and fluffy Diriliş Ertuğrul Bread recipe. This no knead Turkish Bazlama Bread is one of the tastiest and easiest bread you'll ever make.

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It requires no kneading! You cannot believe it? I was a bit sceptical too, but try it – proof is in the bread. It’s light and airy, full of air pockets and so irresistible that you’ll wanna eat the whole loaf at one sitting.

What is Bazlama?

Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. This popular flatbread is made from wheat flour (you can use all purpose flour as well), water, salt, sugar, yeast and olive oil. After mixing and two to half to one hour fermentation, 200- to 250-gram pieces of dough are divided, rounded, flattened to a desired thickness and baked on a hot surface or in the oven. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.

This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It’s perfect with hummus, tabouli, for wraps and so much more. If you think you have to have a bit of Middle Eastern heritage to make great Turkish Flatbread, think again! This recipe comes together quickly, without a mixer and minimal kneading and rising. These delicious, tender, pita-type flatbreads are cooked in a pan, oven or on the stovetop in minutes.

Ways to use this Turkish Flatbread

1. Eat it plain or with a spread of peanut butter and a drizzle of honey for a delicious snack.
2. Divide the dough into 14 or 16 portions and make the flatbreads smaller. Serve them warm in a bread basket as a dinner bread.
3. Spread a spoonful of hummus down the center of a flatbread. Top with grilled (or rotisserie) chicken, diced tomatoes, cilantro, Kalamata olives, crumbled Feta and a drizzle of Zoe’s Copycat Dressing. Serve it as a wrap – delish!
4. Make flatbread pizza. Just add toppings and bake for 5-8 minutes in a 450˚F oven.
5. Stuff with scrambled eggs and bacon for breakfast flatbreads.
6. Use them in place of bread for your favorite sandwich.
7. Heat a medium non-stick sauté pan over medium heat until hot. Add a small drizzle of olive oil and a swirl pan to coat. Add a Turkish flatbread and cook until the underside is golden. Flip to the opposite side and continue cooking until golden. Cut in wedges and serve as a delicious accompaniment to salads, soups or as an appetizer with hummus or spreads.
8. Serve it with Grilled Chicken Shawarma and Turkish Cucumber Tomato Salad – recipes coming.

Ingredients:

Warm Milk ( 1.5 cup )
Garam Doodh

Yeast ( 1 tbsp )
Khameer

Sugar ( 1 tbsp )
Cheeni

Salt ( 1 tsp )
Namak

Warm Water ( 1/2 cup )
Garam Paani

Oil ( 1/4th cup )

All Purpose Flour ( 4 cups )
Meda

1 Egg Yolk + 1 tbsp milk

Black Seeds & Sesame

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