naan bread

Bazlama is known as village bread in Turkey and is a super tender flatbread, very similar to naan. This bread can be cooked in a pan or on an open fire.

12,2ml instant yeast
15ml sugar
310ml warm water
190ml Greek yoghurt
30ml olive oil
10ml salt
4 x 250ml + 125ml flour + extra
60ml parsley, finely chopped

Add the yeast and sugar to the bowl of a stand mixer fitted with the dough hook.
Pour in the water and stir to dissolve the sugar. Set aside for 10 minutes, until frothy.
Now add the yoghurt, olive oil and salt and whisk together by hand.
Add the flour and parsley and turn the mixer on a low speed until the dough comes together.
If it is VERY wet you can add another 60ml of flour.
Knead the dough in the machine on a medium speed for 5 minutes.
Transfer the dough to a work surface and divide into 10 equal pieces.
Dust with flour, cover with a tea towel and allow to rest for 15 minutes.
Roll each dough portion to a 15cm diameter circle.
Brush the tops with olive oil.
Place a pan on medium-low heat and allow it to warm up.
Slice the first flatbread, oiled side down, into the pan and brush the top with olive oil.
Cook the bread for 1minute 40 seconds and flip it over. Cook for another 1 minute 40 seconds.
The bread should have bubbles after cooking for the first 1 minute and about 20 seconds. If your bread does not look like the photograph below, turn the heat up a notch.
Repeat with the other breads.
Keep the cooked flatbreads wrapped in a tea towel until you are ready to serve them.

Although Naan is a flatbread it is also known for its softness and has a bit more “body” to it than other flatbreads. This recipe includes yoghurt and yeast which makes this a pillowy, soft bread with loads of taste and deliciousness! Makes four large breads or 8 “hand-sized” flatbreads.

500g cake flour
5ml salt
250ml milk
5ml sugar
45ml yoghurt
30g butter, melted
15g instant yeast

Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Pour the milk into a glass jug and warm it slightly in the microwave oven. It should be tepid.
Add the sugar, yoghurt and melted butter to the milk and stir until the sugar has dissolved.
Stir in the yeast and set aside for 5 minutes.
Start the mixer on a slow speed and then add the liquid ingredients. Mix for 2 minutes on slow speed until the dough comes together.
Turn the mixer to medium speed and knead the dough for another 5 minutes, until smooth and elastic.
Lightly oil a large mixing bowl and place the dough in it. Cover with plastic wrap and a clean tea towel and set aside to proof for an hour or until doubled in size.

Preheat your oven to its hottest setting.
Place an empty baking sheet in the oven so that it can heat up.
Knock down the dough and divide it in 4 portions for large breads or 8 equal smaller portions.
Roll the dough into a disc shape with a rolling pin or the traditional tear shape: the important thing is for the dough to be about 5mm thick.
Open the oven door and quickly place 3/4 of the breads onto the preheated baking sheet and immediately close the oven door.
Bake the breads for 3 minutes, open the door and flip them. Cook this side for another 3 minutes. The naan will puff up and look like pita breads but once it cools it will fall back on itself.
Take the cooked breads out of the oven and cover them lightly with a tea towel. Keep going until all the breads are baked.
You may serve the naan as soon as they are cool enough to handle.

Tag: naan bread

Turkish Flatbread/Bazlama