Soft Turkish Milk Bread (Bazlama)

by

Soft Turkish Milk Bread (Bazlama)

Yields: 6–8 flatbreads | Prep time: 1.5 hours (including rising) | Cook time: 15 mins

Ingredients

For the Dough:

  • 500g (approx. 4 cups) All-purpose flour

  • 160ml (2/3 cup) Warm milk

  • 160ml (2/3 cup) Warm water

  • 1 packet (7g or 2 ¼ tsp) Active dry yeast or instant yeast

  • 1 tbsp Sugar (to help the yeast activate)

  • 1 tsp Salt

  • 2 tbsp Olive oil or melted butter

For the Topping (Garlic Butter):

  • 3 tbsp Butter, melted

  • 1 clove Garlic, minced

  • 1 tbsp Fresh parsley, finely chopped

  • Optional: A pinch of red pepper flakes (as seen in the image)

Step-by-Step Instructions

1. Activate the Yeast

In a large bowl, combine the warm milk, warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes frothy.

Note: Ensure the liquids are warm (about 105°F/40°C), not hot, so you don’t deactivate the yeast.

2. Mix the Dough

Add the olive oil and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a wooden spoon or a dough hook until a shaggy dough forms.

3. Knead

Turn the dough onto a lightly floured surface. Knead by hand for about 8–10 minutes (or 5 minutes in a stand mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.

4. First Rise

Lightly grease a bowl with oil. Place the dough inside, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour, or until it has doubled in size.

5. Shape the Bread

Gently punch down the risen dough to release the air. Divide it into 6 to 8 equal pieces. Roll each piece into a smooth ball. On a floured surface, use a rolling pin to flatten each ball into a circle about ½ inch (1 cm) thick.

6. Second Rise

Cover the flattened circles with a clean kitchen towel and let them rest for 15–20 minutes. This rest is crucial for getting that “balloon” puff in the pan.

7. Cook in the Pan

  • Heat a non-stick skillet or cast-iron pan over medium heat (do not use oil in the pan).

  • Place one dough circle in the hot pan. Cook for about 1–2 minutes until small bubbles form on the surface.

  • Flip the bread. It should begin to puff up significantly. Cook for another 1–2 minutes until both sides have golden-brown toasted spots.

8. Garnish and Serve

While the bread is still hot, brush the top with the garlic butter mixture and sprinkle with fresh parsley and red pepper flakes. Stack them on top of each other to keep them soft and warm.

Pro Tip for Success

If your bread isn’t puffing up, your heat might be too low, or the dough might have been rolled too thin. Aim for a medium-high heat to create the steam needed for the “pocket” to form.

Leave a Comment