65. Bazlama Turkish Flatbreads

Recipe Bazlama -Turkish Flatbreads

Bazlama -Turkish Flatbreads

I’ve eaten quite a few flatbreads in my time. The most memorable being the fresh Moroccan breads purchased from a family’s converted front window along with a couple of mini bananas for essential sustenance for our 13 hour trek and overnight camp in the Sahara. I can still taste that soft fluffy white bread as I devoured it during the extreme heat wave washing it down in between swigs of proper sugary coke. The only thing that helped with the dehydration before we slept out under the stars on the hot sand.

Camel trekking into the Sahara fuelled by flatbreads

Camel trekking into the Sahara fuelled by flatbreads

I’ve been searching for a recipe that could help me recreate that moment of sheer bread delight. The kind of delicious every day bread that meets every basic need. Versatility is one of it’s many virtues, it could be a meal in itself if required or the perfect accompaniment to any dish.

Bazlama the perfect accompaniment to any meal

Bazlama the perfect accompaniment to any meal

This recipe originates from Turkey and is an absolute pleasure to make and eat. It’s an enriched dough with Greek yoghurt and oil which helps to retain it’s moisture so it keeps a little longer than it’s Moroccan counterpart which had to be eaten entirely on the first day, especially when it was over 50 degrees C most days!

Beautiful Bazlama

Beautiful Bazlama

My previous attempts at flatbread making have been a bit hit and miss. (You will not find my hideous chapattis on here yet which were more like sofa cushions than delicate wholemeal wraps.) I blamed my pan, which has lost it’s non stick entirely and adds a beautiful dusting of metal to most dishes.

Cooking in cast iron

Cooking in cast iron

I longed for cast iron cooking equipment and discovered a small cast iron frying pan in Oxfam for £3 which is a joy to use. It reaches temperatures that other pans a simply can’t maintain and needs only the tiniest drop of oil to prevent it sticking. Armed with this pan I intend to conquer flat breads once and for all.

Mix all the ingredients together to a shiny dough

Mix all the ingredients together to a shiny dough

This recipe is enough for 6 – 8 hand sized small flat breads. Mix all of the ingredients together into a shiny dough (keeping the salt away from the yeast). Knead the dough for about 10 minutes until smooth and springy. Then leave to prove at room temperature for 1 to 2 hours until at least doubled in size.

Leave the kneaded dough to prove

Leave the kneaded dough to prove

Prove the dough until doubled in size

Prove the dough until doubled in size 

 

 

 

 

 

 

Knead the dough for about 10 minutes until smooth and springy. Then leave to prove at room temperature for 1 to 2 hours until at least doubled in size.

Knock the dough back and knead lightly

Knock the dough back and knead lightly

Knock the dough back and gently knead it on a lightly floured surface until it comes together in to a smooth ball.

Bazlama recipeDivide the dough into 8 equal sized balls

Divide the dough into 8 equal sized balls

Divide the dough into 8 equal portions, shape into a ball and cover with greased cling film.

Roll each dough ball out into a flat circle about 5mm thick Bazlama recipe

Roll each dough ball out into a flat circle about 5mm thick

Flatten each dough ball out onto a lightly floured surface . Using a rolling pin roll out each ball into a circle about 5mm thick. Cover again with greased cling film and leave to rest and prove for 15 mins, until puffed up slightly. You’ll see the yeast get to work pretty quickly when these are laid out in a warmish room.

Gently proven Bazlama ready for cooking

Gently proven Bazlama ready for cooking

Whilst the dough awàits it’s final prove, heat the frying pan adding a splash of olive oil until sizzling hot. Gently place a proven circle of dough into the scalding hot pan. It will sizzle on impact, so watch out for any splashes oil. The Bazlama will puff up even further with the heat from the pan and bubble up in some places.

Bazlama hitting the cast iron pan

Bubbling Bazlama hitting the cast iron pan

Cook the Bazlama for one minute and flip it over and cook it for another minute on the other side. It should start to turn a golden brown and crisp slightly on the outside.

Cooking in cast iron

Cooking in cast iron

You may want to flip it over again to check that the Bazlama is cooked evenly all over and reached your desired degree of brownness. I like a slightly deeper colour on my breads to add to the flavour and texture. Once it’s cooked remove it from the pan and cover with a clean tea towel to keep it warm and soft. Repeat, until you’ve cooked all the Bazlamas!

Bazlama recipe Check out that deep brown sizzle pattern

Check out that deep brown sizzle pattern

I love how each Bazlama takes on a slightly different charred pattern as it sizzles in the pan. The beauty of cooking in a cast iron pan means that if it starts to get too hot and you smell burning, just take the pan off the heat and it will continue to cook as the pan retains the heat. Once it’s cooled slightly you can safely return your pan to the heat to continue your cooking.

That pan spring! Pillowy soft Bazlamas

That pan spring! Pillowy soft Bazlamas

Cooking one side at a time gives the Bazlama the opportunity to spring up fully as the yeast activates fully reacting to the intense heat. You can see how much your Bazlama rises in the pan. Check out that fluffy white mid section at last an inch thick!

Beautiful Bazlama

Beautiful Bazlama

I adore Bazlamas. They have a wonderful chewy texture almost like a pretzel but much softer. Bazlamas are a perfect comforting addition to any meal or a meal in itself, as they are quite filling.  I served my Bazlamas with homemade Tabbouleh and hummus. Delicious!  They’re best eaten warm from the pan, but they also freeze extremely well. I defrost them in the toaster on a low setting, as I prefer to eat them warm. However they also make an excellent portable lunch and have eaten many unadulterated Bazlamas straight from my handbag whilst on foot in between meetings.

 Things I used to make my Bazlama 

  • 650g plain flour (not strong bread flour)
  • 8g instant dried yeast
  • 16g (1 tbs) caster sugar
  • 16g (1tbs) salt
  • 280g water
  • 120g Greek yoghurt
  1. Mix the ingredients together to form a dough
  2. Knead for 10 minutes til smooth and shiny
  3. Cover with greased cling film and prove until doubled in size
  4. Knock back the dough, knead and divide into 8 balls
  5. Roll out each ball to a flatbread
  6. Leave to rest for 15 minutes
  7. Cook on each side for 1 minute in a hot pan
  8. Remove from the pan and cover the cooked Bazlamas with a cloth whilst cooking the remaining Bazlama
Advertisements

27. Paul Hollywood’s Peshwari Naan Bread – India

Paul Hollywood’s Naan Bread

Rolling on to India and bake number 26! (All this baking is taking its toll! I’m now increading my exercise to 15 miles of walking a week, Ashtanga yoga and the occasional spin class/torture session.) But I love food and I love naan bread, particularly Peshwari Naan but then again who doesn’t love a good Naan? And not just any Naan bread but Paul Hollywood’s, the King of bread bakers, Naan bread?

Looking for the perfect accompaniment to my home made dahl and pilau rice I stumbled across the Paul Hollywood recipe I’ve been saving for a special occasion. Any excuse to whip out my trusty food processor too! I combined the flour, yeast, salt and oil and mixed it all up using the dough hook attachment, adding water until it became a good sticky dough.

The food processor alone was not enough to knead the dough properly and the food processor was about to leap off the worksurface with the sheer effort of spinning the dough. I had to admit defeat and resort to my own hands.

Shiny Happy People – Kneady Stuff

I kneaded the dough for about 10 minutes on an oiled surface, to stop it sticking, which is so much easier than a floured surface. Until it was smooth and shiny and bounced back when pressed lightly. It’s times like these that I wish I was 2 inches taller so I didn’t have to knead the dough whilst teetering about on my tip toes to get the right force required!

Time to Prove

Whilst the dough proved under it’s oiled cling film covering I set to work on arranging my naan flavours. Paul Hollywood’s recipe called for caraway seeds and coriander. Unable to follow any recipe without substituting something or ad libbing somewhere, I decided to attempt a Peshwari Naan, guessing that I could throw some crushed garlic, spices (coriander, cumin and cardamom seeds), raisins and coconut into the mix and it would produce Peshwari Naan. Upon opening the cupboard I found dried fruit store severely depleted! My normal store cupboard staple, raisins, were nowhere to be found! (I forgot earlier in the week I bought an extra double amount to feed an entire litre of rum to for a very special future bake! All of my dried fruit is currently sitting patiently soaking up lashings of rum. All will be revealed soon!)

Naan Flavourings: Coconut, Garlic, Coriander, Cardamom Seeds and Cumin

Slightly disappointed I ploughed on with a combination of coconut, half a bulb of crushed garlic, dried coriander and cumin instead. Noting I must buy more dried fruit as soon as possible.

Risen to perfection

After about an hour of rising, (near the hot hob on the stove while I was cooking a chicken and vegetable dahl to encourage the dough to prove) the dough had doubled in size and was ready to be flavoured! I added the flavours a third at a time and kneaded them thoroughly through the dough.

Flavoured and divided

Once all the coconutty goodness was distributed evenly throughout the dough I rolled it into a fat sausage to chop it into quarters. Each quarter of dough should then be cut in half and flattened. Paul Hollywood is obviously a bit more of a perfectionist than me as he insists that a rolling pin is required to flatten the dough portions out. I can’t believe that people in India whip out a rolling pin at this point and so I decided to do all this flattening with my bare hands. Which did mean that my first attempt was more like a paperback novel than a fluffy, naan bread.

Stacks of semi flattened naan bread dough – must be flatter than this before hitting the pan!

I re-read the recipe and realised that the dough should be stretched into circles about 25cm in diameter, probably twice as big as my inital attempt! This explains the chunky naan brick that I produced.

Chunky Naan

Once flattened the dough has to be rested again for 5 minutes before plopping them (individually) into a hot pan with a splash of oil. I quite enjoyed the sizzle of the naan in the oil as the naan immediately puffed up and bubbled away happily in the pan. Then a quick flip over to sizzle it on the other side too. I was worried the coconut would all fall off as I got a bit bored whilst frying up the naans and decided to press some more coconut and coriander into the awaiting naan breads. I’m not sure if Paul Hollywood would approve of my inconsistent making-it-up-as-I-go-along approach but hey they were looking golden and lovely in the pan, so why worry about presentation and consistency now?!

Naan -ish and Golden (look at those bubbly edges!)

Once the naan is golden brown on both sides, it’s ready to hop out of the pan on onto a plate. I continued pan frying all 8 of the naans, piling them high on a plate ready to be devoured with daahl.

Stacks of Naan

Tea time! It smelt amazing, although a tad smokey in my kitchen as I definitely had the heat up too high on the pan. The windows had to be opened to get rid of the haze in order to see at one point. But other than my carelessness when it comes to fire safety, this recipe was a resounding success. I did slightly chargrill (burnt) one naan and created a naan brick, but I still had 6 more naans to get the technique right with. When I eventually got it right, I really got it right!

Chargrilled Naan

The bread was fluffy and light around the edges with thinner crispier bits towards the middle, where I had possibly been a bit over enthusiastic with my thinning process. I quite liked the texture and it was a good call to add an extra layer of coconut before frying the bread as it toasted on the top. Lovely! I’ve frozen the rest of the batch after we had eaten our share, to be defrosted in naan bread emergencies, of which I’m sure I will have many.

Tea Time! (The naan was so massive I couldn’t fit it all on the plate or in the photo…)

The recipe, just in case you would like to try it is…

    • 500g/1lb 2oz strong white flour
    • 10g/¼oz salt
    • 15g/½oz fresh yeast
    • 30ml/1fl oz olive oil
    • water, to mix
    • 1 tsp cumin seeds (I substituted this for – the crushed seeds of 4 cardamom pods)
    • 1 tsp caraway seeds (I used a generous 1 tsp of dried coriander and 1 tsp cumin)
    • I then added further to Paul’s recipe with 1/2 a cereal bowl of coconut (sorry its a very rough guestimate, my usual measurement unit)

You can also find the full Paul Hollywood Naan Bread recipe on the BBC Food website.

Paul Hollywood’s Naan Bread Recipe