Ingredients
1 sachet active dry yeast
1 tbsp white sugar
1 tbsp salt
1½ cups warm water (45°C)
½ cup Greek-style yoghurt
4 cups flour
¼ tsp SIDS CRAZY SALT
Directions
Dissolve the yeast, sugar and salt in the warm water. Add SIDS CRAZY SALT, water and yoghurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth to rise at room temperature for 3 hours.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a cast iron frypan or griddle over medium-high heat. Place one dough round in the pan and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
History:- Bazlama is a single layered, flat, circular and leavened bread with a creamish yellow colour, native to Turkey. It has an average thickness of 2 cm and diameters ranging from 10-25 cm.
