Bazlama is a Turkish flatbread, which is also called Village Bread, because it is popular in the countryside.  It is commonly eaten for breakfast.  This version is adapted from a popular video by Lina’nin Yemek Tarileri which has been viewed more than 50 million times.  It is an enriched bread, containing either milk or yogurt, and has a fluffy texture.  It took less than 2 hours to make and was a great hit with my granddaughters.  It was surprisingly good for the amount of effort required.

The original recipe (below) calls for all-purpose flour.  I used a mixture of 300 g. King Arthur Flour all-purpose and 120 g. Sonora White flatbread flour.  I think it would be good to experiment with different flours, and also to start it in the evening, ferment it overnight in the refrigerator, and then roll it out and cook it fresh for breakfast.

Quantities below are for 5 flatbreads, each about 135 g.  This could be easily scaled up or down.

150 g. lukewarm water

150 g. lukewarm whole milk

5 g. yeast

10 g. sugar

420 g. all-purpose flour

4 g. salt

In a large bowl mix together the water, milk, yeast and sugar.  Allow the yeast to bloom for 5 minutes.  Mix in the flour and salt with a dough whisk into a shaggy dough.  Knead in the bowl with wet hands for about 5 minutes to form a smooth dough.  The dough will be very sticky at first.  Cover and allow to rise until doubled, about 40 minutes.    Lightly flour a work surface and turn out the risen dough onto it.  Briefly knead again into a smooth ball.  Cut into 5 equal pieces.  Form each piece into a ball.  Cover the balls. 

Lightly flour a work surface.  Working one at a time, flatten a ball into a disk and then roll it into a circle about 8 inches in diameter, flipping the dough from time to time and lightly flouring the work surface as required.  Cover each stretched dough while working on the next ball.

Turn the stove on to medium heat and heat up a heavy skillet or griddle.  When the pan is hot, cook a dough on it, flipping it frequently.  It will brown in spots and will bubble and then inflate like a balloon when it gets hot enough in the inside for the moisture to turn to steam.  After it has fully inflated, it is done.  Put it on a plate covered by a clean kitchen towel to stay warm.    Cook the remaining doughs and serve.  This bread is best when freshly made, but it will last a day or so.