Turkish flatbread

My mum made me this Turkish flatbread called Bazlama, replacing milk with soy milk. Super easy and cheap. Delish🤩

Ingredients:

200 g of boiled potatoes

350 g of flour

120 ml of vegan milk

1 teaspoon yeast for savory recipes

1 teaspoon of sugar

Procedure:

In a bowl whisk the boiled potatoes with the vegan milk, mix and gradually add the sifted flour with the yeast.

Last, add the salt and the teaspoon of sugar.

Knead until you have a soft dough and let it rest for 15 minutes.

Take the dough again and divide it into 4 parts.

Roll them out and bake them in a pan, make sure it is very hot, for 5 minutes per side.

Stuff as desired (for example, with hummus) and enjoy!

Indulge in the delectable flavors of Turkish cuisine with this homemade Bazlama recipe, lovingly crafted by your mum and tailored to suit your vegan lifestyle. Bursting with simplicity, affordability, and irresistible taste, this flatbread is sure to become a staple in your kitchen. Follow these detailed steps to recreate this culinary delight and embark on a journey of savory satisfaction.

Ingredients:

  • 200 g boiled potatoes
  • 350 g flour
  • 120 ml vegan milk (such as soy milk)
  • 1 teaspoon yeast for savory recipes
  • 1 teaspoon sugar
  • Salt to taste

Procedure:

  1. Prepare the Dough:
    • Start by mashing the boiled potatoes in a bowl until smooth.
    • Gradually pour in the vegan milk, stirring well to combine with the mashed potatoes.
    • Sift the flour and yeast together, then gradually add them to the potato mixture, stirring continuously until a soft dough forms.
    • Incorporate the salt and sugar into the dough, ensuring they are evenly distributed.
  2. Knead and Rest:
    • Transfer the dough onto a clean, lightly floured surface.
    • Knead the dough gently but thoroughly until it becomes smooth and elastic.
    • Allow the dough to rest for approximately 15 minutes, covering it with a clean kitchen towel or plastic wrap to prevent it from drying out.
  3. Divide and Shape:
    • After resting, divide the dough into 4 equal portions.
    • Take one portion at a time and roll it out into a flat disc using a rolling pin. Aim for a thickness of about 1/4 inch.
  4. Bake the Bazlama:
    • Heat a non-stick or cast-iron pan over medium-high heat until it is very hot.
    • Carefully place one of the rolled-out dough discs onto the hot pan.
    • Cook the bazlama for approximately 5 minutes on each side, or until golden brown and cooked through. You may notice bubbles forming on the surface, which is perfectly normal.
  5. Serve and Enjoy:
    • Once cooked, transfer the bazlama to a plate and repeat the process with the remaining portions of dough.
    • Serve the warm bazlama as desired, whether enjoyed on its own, stuffed with hummus or your favorite fillings, or paired with a variety of dips and spreads.

Pro Tips:

  • For added flavor, consider incorporating herbs or spices into the dough, such as garlic powder, dried oregano, or chopped fresh parsley.
  • Experiment with different fillings and toppings to personalize your bazlama experience. From traditional Turkish ingredients like olives and tomatoes to contemporary vegan options like avocado and roasted vegetables, the possibilities are endless.
  • Store any leftover bazlama in an airtight container or resealable plastic bag at room temperature for up to 2 days. Reheat gently in a toaster or microwave before serving.

Conclusion: Immerse yourself in the culinary heritage of Turkey with this delightful Vegan Bazlama recipe. From its humble beginnings of mashed potatoes and flour to its transformation into a fluffy, fragrant flatbread, each step is infused with love and tradition. Whether enjoyed as a hearty snack, a versatile meal component, or a canvas for culinary creativity, this Bazlama is a true testament to the joys of homemade cooking.