Bazlama - Turkish Flat Bread So Tasty

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Bazlama - Turkish Flat Bread

"Bazlama is a easy and scrumptious village bread that I learned to prepare after transferring to Turkey. Normally it is cooked in an out of doors oven but it really works simply as nicely at the range top. It's quality served warm."

Ingredients :

1 (.25 ounce) bundle lively dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 half cups heat water (one hundred ten ranges F/forty five levels C)
1/2 cup Greek-style yogurt
4 cups all-purpose flour

Instructions :

Prep : 30M	Cook : 4M	Ready in : 4H

Dissolve the yeast, sugar, and salt within the heat water. Add the water and yogurt to the flour and mix nicely. The dough might be smooth however no longer sticky. Turn the dough out onto a lightly floured surface and form it into a ball. Cover the dough with a damp cloth and permit it to upward thrust at room temperature for 3 hours.
Cut the dough into four quantities. Shape the dough into rounds and flatten every spherical as although you're making pizza dough. Cover the rounds with a moist cloth and allow the dough relaxation for 15 mins.
Heat a cast iron skillet or griddle over medium-excessive heat. Place one dough spherical in the skillet and bake until brown spots seem on the bottom, approximately 1 minute. Flip the bread and bake for a further minute. Remove the bread and wrap it in a clean kitchen towel to keep heat.
Repeat with the closing dough rounds. Store any leftover flatbreads in an airtight container.

Notes :

If you can not discover Greek-style yogurt (suzme), use everyday yogurt and reduce the water within the recipe to one 1/4 cups.
Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it lightly, and make clean-up less complicated.

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