395.523 • by Food Inspiration. Add the water and yogurt to the flour and mix … Allrecipes. To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center. Dissolve the yeast, sugar, and salt in the warm water. Magazines & More. If you can't find Greek-style yogurt (suzme), use regular yogurt and reduce the water in the recipe to 1 1/4 cups. Once exactly as the recipe read and once adding fresh garlic and herbs. When I defrost the remaining dough I plan on either trying it as pizza crust or making smaller flat-bread "balls" on the griddle as opposed to the big floppy (albeit scrumptious!) Made one batch as stated and another adding chopped cilantro and lime zest. 2.564 • by Top Cookist ideas. This is a great recipe. Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. Add comma separated list of ingredients to include in recipe. Repeat with the remaining dough rounds. I felt like a hobbit eating these! 10 amazing recipes to make the best homemade bread ever! Like others noted I found that the recipe made 8 tortilla sized rounds. Mine took closer to three minutes per side (rather than 1). I dry toasted it on a nonstick skillet. But forget the shape b/c the taste was simple and divine and even better when I slathered it in the "Basic Hummus" recipe from here. Knead the dough on a floured surface for 15 minutes. Crispy on the outside, juicy inside, outrageously good! Then, inside the circle, make diagonal cuts in opposite directions to make a diamond pattern. 54. My hubs loves their flatbread sandwiches. Bake 5 or 6 minutes, and repeat the process with the remaining dough balls. I stuffed 2 rounds with black olive tapenade and 2 rounds with with grilled artichoes in olive oil..Oh my were sooo good! I made grilled eggplant sandwiches with onion and tomato and salted NOTHING so it balanced out. Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide. Store any leftover flatbreads in an airtight container. Information is not currently available for this nutrient. Most people won't think twice about serving basic cornbread when is on the table. Now I can cross Subway off my list of places we ever need to eat! As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Made this twice. Login. Turn the dough out onto a lightly floured surface and shape it into a ball. 53.751 • by Food Inspiration. Great both ways! But on any other occasion this bread would be waaay salty and I love my salt! Nutrient information is not available for all ingredients. 8.460. 56. I think this would make for a fantastic pizza crust so I froze half the dough in a tight saran-wrapped ball for using another day. In the future I would use less salt. Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. 1 ½ cups warm water (110 degrees F/45 degrees C). Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. My dough made 8 LARGE rounds and it was sticky and took a lot of extra flour. Rating: Unrated Ratings. Allrecipes is part of the Meredith Food Group. I will definitely be cooking up extra of this to freeze for quick egg sandwich breakfasts dinners heck anything! Easy Dinner Recipes: 7 Meals to Make This Week! The only trouble that I encountered was transferring a dough round onto the griddle as it didn't really retain any round shape. The dough will be soft but not sticky. (I did try freezing half of it as well and I wouldn't recommend it as the dough doesn't rise well after it's defrosted and it drys out pretty fast.). I just made this recipe for the first time. The second batch was tastier but not as good as I had hoped. Learn More. Cut into 8 equal pieces, and roll each one into a tight ball. Thank you for a great recipe sharwna! Amount is based on available nutrient data. Turkish bread: the most delicious and easy bread you will ever make! The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours. This is even better! this link is to an external site that may or may not meet accessibility guidelines. I can literally count on less than one hand the amount of times per year that we eat out but when we do happen to be in a bind we try to eat at Subway or something that will have a lot of fresh veggies. Percent Daily Values are based on a 2,000 calorie diet. When you flip each flatbread it should rice up to make a pocket in the middle. Turkish flatbread recipe stuffed with Spinach and Feta, OR a Spiced Lamb or Beef filling. I couldn't resist adding some minced garlic to the dough (as well as a few spices) and that worked well. Flip the bread and bake for an additional minute. I really enjoyed this. Add comma separated list of ingredients to exclude from recipe. In Turkey, there must always be bread … Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy. I used olive oil to cook it and it was fabulous! Cover the rounds with a damp cloth and let the dough rest for 15 minutes. Normally it is cooked in an outdoor oven but it works just as well on the stove top. You should have a damp and very springy dough that offers no resistance to kneading. 16 %. Total Carbohydrate 422 • by Top Cookist ideas. Yum! Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter. This may be because I did not form thin enough discs though. Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes. Roll out each flatbread and place on a pan preheated on medium-high heat. I did not have the yogurt so I substituted sour cream. They also can be reheated wrapped in foil. In Turkey, we make our bazlamas stuffed w/feta and parsley, ground beef w/tomato, or mash potatoes...Just flatten the dough and put a thin layer of crumbled feta and chopped parsley, flip one side to cover the stuffing (like an omelet) and cook both sides...Eat with sour cherry jam and hot tea as our usual Sunday breakfast... Epic deliciousness!